Irish Coffee Cupcakes
Recipe GLPR376ace657659ba
Delicate vanilla cupcakes infused with coffee, topped with a boozy white chocolate ganache and finished with a silky Irish cream-whisky whipped frosting. A sophisticated dessert inspired by the classic Irish coffee cocktail.
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Ingredients
115 g unsalted butter, softened
170 g light brown soft sugar
1 tsp vanilla bean paste
2 free-range eggs
2 tbsp instant coffee granules
2 tbsp hot water
115 ml unsweetened soya or whole milk
30 ml extra virgin olive oil
170 g self-raising flour
½ tsp baking powder
1 tsp salt
175 g white chocolate, broken into small pieces
70 ml double cream for ganache
2 tsp instant coffee for ganache
2 tbsp whisky
350 ml double cream for whipped frosting
50 ml Irish cream liqueur
2 tbsp honey
1 tbsp vanilla bean paste for frosting
pinch salt for frosting
Directions
Preheat your oven to 180°C (160°C fan/Gas 4). Line a 12-hole muffin tin with paper cupcake cases.
In a large mixing bowl, combine the softened butter and brown sugar. Using an electric whisk or stand mixer, beat on high speed for 2–3 minutes until the mixture is pale, light, and fluffy.
Add the vanilla bean paste and beat for another 30 seconds. Reduce the mixer to low speed, then add the eggs one at a time, allowing each egg to fully incorporate before adding the next.
In a measuring jug, dissolve the instant coffee granules in hot water, stirring until fully dissolved. Add the milk and olive oil, then whisk together. Set aside.
In a separate bowl, sieve together the self-raising flour, baking powder, and salt. Alternately add the flour mixture and coffee-milk mixture to the cupcake batter in thirds, starting and ending with the flour. Mix on low speed after each addition until just combined—do not overmix.
Divide the cupcake batter between the paper cases, filling each about two-thirds full. Bake in the preheated oven for 17–20 minutes, until a wooden skewer inserted into the centre of a cupcake comes out clean. Remove from the oven and allow to cool completely on a wire rack.
To make the ganache, place the white chocolate pieces in a heatproof bowl. In a small saucepan, gently heat the double cream with the instant coffee over low heat, stirring occasionally, until steaming—do not allow it to boil.
Pour the warm cream mixture over the white chocolate and let it sit undisturbed for 30 seconds. Starting from the centre, slowly stir in a circular motion until the chocolate melts completely and the ganache becomes smooth and glossy. Stir in the whisky. Allow the ganache to cool to room temperature.
To prepare the whipped frosting, pour the double cream into a large bowl. Add the Irish cream liqueur, honey, vanilla bean paste, and a pinch of salt. Whisk the mixture on medium-high speed until it reaches almost stiff peaks—stop just before it becomes grainy. Transfer to a piping bag fitted with your desired nozzle.
To assemble the cupcakes, use a cake corer, large straw, or piping nozzle to remove a core from the centre of each cooled cupcake, creating a small cavity. Spoon or carefully pipe the ganache into the centre of each cupcake until about half full. Replace the removed core on top. Pipe the whipped cream frosting generously over each cupcake, and serve.
