This recipe is an awesome way to spice up a traditional vanilla cupcake. The secret: brewed decaffeinated coffee added directly into the batter which adds moist coffee goodness throughout the entire cake. This recipe also calls for a teaspoon of instant espresso to ramp up the coffee notes in these little cakes. Another thing that you won’t find in your average vanilla cupcake is the dash of whiskey that is called to be added to the batter of these cupcakes; the alcohol will bake off but smooth vanilla-y whiskey notes will remain in your cupcakes.
It’s important to make sure your brewed decaffeinated coffee has cooled to room temperature before adding it to your batter. By using hot coffee you run the risk of cooking your milk or eggs which will leave chunks in your cake which no one wants.
Bailey’s Irish Cream is a sweet creamy liquor made fromcream, cocoa, and Irish whiskey. The splash of Bailey’s in the frosting makes for a delicious and slightly naughty (alcoholic) treat for adults. As with any buttercream, you must use softened butter to create this divine frosting. Another tip for the perfect buttercream is to take your time beating the butter before adding any confectioners sugar. After 3-4 minutes of beating, the butter should be fluffy and melt on the tongue; that’s when you’re ready to add the sugar. You can also prepare this buttercream ahead of time and store it in an airtight container in the fridge for up to a week. When you’re ready to use it, let it return to room temperature and beat it with a hand mixer until fluffy once again.
To frost your cupcakes you can either use a knife to smear the frosting on or a piping bag to pipe the frosting on. Either way, the magic of these cupcakes happens when they come together and are ready to be eaten—delicious.