Irish Cream Cupcakes
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
9 stepsTiming varies by step
Ingredient prep checklist
- Unsalted Butter: 8 tablespoons (113g) unsalted butter, softened
- Eggs: 2 large eggs, room temperature
- Dark Chocolate: 1/8 cup (28g) dark chocolate, chopped, optional
- Espresso Powder: 1/2 teaspoon espresso powder, plus more for dusting
Preheat the oven to 350°F and line a 12-cup cupcake tin or muffin pan with papers.
Step help
Watch for
Temperature350 degree-fahrenheit
350°F
Source
Irish Cream Cupcakes
References
Full ingredient reference
- 1 1/2 cups (180g) King Arthur Unbleached Cake Flour
- 1/2 cup (43g) King Arthur Triple Cocoa Blend
- 1 cup (198g) granulated sugar
- 8 tablespoons (113g) unsalted butter, softened
softened
- 2 large eggs, room temperature
room temperature
- 1/2 teaspoon table salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1/8 cup (28g) dark chocolate, chopped, optional
chopped, optional
- 3/4 cup (170g) brewed coffee
- 1/4 cup (57g) Irish Cream liqueur
- 1 cup (227g) prepared Italian Buttercream Icing
- 1/2 teaspoon espresso powder, plus more for dusting
plus more for dusting
- 1 tablespoon (14g) water
- 2 cups (454g) prepared Italian Buttercream Icing
- 2 tablespoons (28g) Irish Cream liqueur