irish cream chOcOlate cupcakes
A good cupcake recipe is like a four leaf clover... hard to find and lucky to have. So put this one in your pocket and save it with all your other treasures. Top it with my Irish Cream Espresso...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sugarboogersweets.com.
Cooking tools:
- Piping bag
- Sifter
- Hand mixer
- Muffin tin
- Cupcake liner
- Cooling rack
- Saucepan
- Heat-safe bowl
- Stove
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Refrigerator
- Plate
Ingredients
- 2 oz bittersweet chocolate, chopped
- ¾ cup canola oil
- 1 cup sugar
- 1 large egg, room temperature
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 tbsp baking soda
- ¾ tsp salt
- ⅔ cup strong brewed coffee, cooled
- ⅓ cup Irish Cream Liqueur (I like using Bailey's)
- 1 cup buttermilk, room temperature
- cupcake liners
- 6 large egg whites, room temperature
- 4 sticks unsalted butter, softened but still cool, cut into 1/2 inch pieces
- 2 oz white chocolate, melted and cooled to room temperature
- 2 tbsp espresso powder
- 4 tbsp Irish Cream Liqueur (I like using Bailey's)
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