|mmmm....now thats a food porn shot|
|not the prettiest thing, right?|
|Jim needed a time out before he got used|
|all dipped and time to set|
Irish Coffee Cupcakes
makes 12 cupcakes
1 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup strong brewed coffee
6 tbsp cocoa powder
1/2 cup butter, at room temperature
1 1/4 cups packed light brown sugar
2 large eggs, room temperature
2 tsp vanilla extract
4 oz cream cheese, room temperature
4 tbsp butter, room temperature
6 tbsp powdered sugar
1 tbsp plus 1 tsp Irish Cream Liqueur, such as Bailey's Irish Cream
4 oz bittersweet or semisweet chocolate, chopped
1/4 cup heavy cream
2 tsps light corn syrup or agave nectar
2 tbsp whiskey
Preheat oven to 350 degrees. Line standard muffin tin with cupcake liners.
To make the cupcakes, into a small bowl, sift together the flour, baking powder, baking soda, and salt.
In a medium saucepan, heat the coffee until almost boiling. Remove from the heat and whisk in the cocoa until dissolved, then add the butter, stirring until melted. Whisk in the brown sugar and let cool until tepid. Whisk in the eggs and vanilla, then stir in the flour mixture, mixing just until incorporated. Don't overmix.
Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 20-22 minutes. Let cool completely.
To make filling, in a stand mixer fitted with the paddle attachment or a food processor fitted with a metal blade, beat together cream cheese, butter and powdered sugar until smooth. Beat in the Irish Cream Liqueur.
To fill the cupcakes, use a sharp knife to cut a 2" cone shaped hole in the center of each cupcake. Remove the plug-like pieces. Trim off the tip of each plug to create a disk-shaped piece that is 1/3" thick. Save these disks for capping the filled cupcakes.
Divide the filling among the cupcakes, then gently press the caps into the filling. They won't fit perfectly, which is fine, and some filling may bulge out.
To make the glaze, melt the chocolate with the cream and corn syrup or agave nectar in a small saucepan over low heat, stirring until smooth. Remove from the heat and stir in the whiskey.
Dip the tops of the filled cupcakes in the glaze, completely sealing the tops and generously coating them. Let cool, right side up, until the glaze is firm.