These delicious and indulgent cupcakes are for adults only! Packed with a real punch of coffee and topped with delicious and sweet Irish cream liqueur they certainly are a treat.
Makes 12 cupcakes
120g plain or all-purpose flour
70g caster or berry sugar
70g light brown sugar
1 ½ tsp baking powder
a pinch of salt
40g unsalted butter, softened
1 tbsp instant espresso powder
250g icing sugar
80g unsalted butter, softened
3 tbsp Irish Cream liqueur
a few drops of vanilla extract
Chocolate covered coffee beans or plain coffee beans to decorate (optional)
Preheat your oven to 170C/ 325F/ GM 3 and line a cupcake tin with medium sized paper cases.
Place the flour, sugars, baking powder, salt and butter into the bowl of a KitchenAid (or other freestanding mixer) and using the paddle attachment mix slowly until everything is combined and you have a sandy consistency (if you don't have a KitchenAid use a hand-held electric beater). Add the espresso powder to the milk and stir until dissolved. Add the vanilla to the milk and coffee then while the mixer is running, slowly pour in the milk and mix until it's just incorporated, then add the egg and continue beating until it's mixed in. Scrape down the sides of the bowl to make sure everything is properly mixed but be careful not to over beat the mixture.
Evenly spoon the cake mixture into the cupcake cases and bake for 20-25 minutes until the sponge bounces back when touched (with my oven 22 minutes works perfectly every time) and a skewer comes out clean when put into the centre of the cake. Leave to cool for a few minutes then transfer the cupcakes onto a wire rack.
To make the icing sift the icing sugar into the bowl of a free-standing mixture or large bowl, then add the butter and beat on a low setting until it comes together. Turn the speed up a little and continue beating until it is well mixed. Turn it back down to low then add the Irish cream liqueur and the vanilla extract and mix until it is well combined and smooth, then turn up to a higher setting and beat for roughly 5 minutes until the icing is light and fluffy.