Irish Coffee Cupcakes:
Chocolate Cake (baked from scratch or made from a mix)
Oven Safe Coffee Mugs
Espresso Buttercream
Chocolate Whisky Ganache
Glittering Shamrocks (click Carrie's name for her DIY recipe)
Espresso Buttercream:
2 sticks of unsalted butter
2 tsp vanilla extract
1/4 cup cooled espresso
1/4 tsp salt
4 cups powdered sugar
Chocolate Whisky Ganache:
1 cup heavy whipping cream
340 g chocolate chips
1Tbs whisky (optional – substitute espresso or omit, if desired)
Chocolate Cake:
Make your favorite chocolate cake recipe as normal.
Place coffee mugs on a lined baking sheet and spray with non-stick cooking spray.
Fill half way with batter. Bake at regular heat for slightly longer than normal for a cupcake. Traditionally 170C at 350 for 25 – 30 minutes. Total baking time will vary based on the size of your mug. Cupcakes are done when a toothpick comes out almost clean. Let cool but do not remove cake from mugs.
Espresso Buttercream:
In a measuring cup, mix together vanilla extract, espresso and salt. Stir to dissolve salt.
Using an electric mixer fitted with a paddle attachment, combine butter, liquid mixture and roughly 1 cup of powdered sugar.
Beat on medium until well blended with no visible lumps.
Scrape down sides of bowl. Add another cup of sugar and beat well.
Scrape down sides of bowl.
Repeat until all remaining sugar has been added. Beat until well combined.
Chocolate Whisky Ganache:
Heat cream in saucepan on stove on med-high until almost boiling. Remove from heat.
Pour cream over chocolate chips in a medium sized bowl. Let rest for a few minutes while the hot cream melts the chocolate.
Stir until all chocolate has melted and ganache is smooth and shiny. (If small bits of unmelted chocolate remain, pop bowl into microwave for 30 seconds at 50% power. Stir and repeat until completely melted and smooth.)
Add whisky and stir, if using.
Let cool slightly before assembling cupcakes.
Cupcake Assembly:
Once cupcakes have cooled completely, spoon a layer of chocolate ganache into each mug.
Pipe espresso buttercream on top, using a pastry bag fitted with a #1M tip. Start in the center and swirl outward in a circle to cover cup. Do a second swirl, this time, starting on the outside and moving upward and in, to create a nice mound.
Drizzle additional chocolate ganache on top of buttercream.
Place candy shamrock on top. Enjoy with a spoon!
Credits: Carrie Sellman
Photo Credits: Carrie Sellman
