It’s a risky title, but I’m going with it. Normally, I save my baking with alcohol until around St. Patrick’s Day. Admittedly, this is when I baked these cupcakes for the first time. Since this excursion into baking with booze, I have been seeking out opportunities to use alcohol in my baking.
I find it rather exhilarating to add a little element of naughty into something so sweet and innocent such as cupcakes. You should see people’s eyes light up when you mention there is beer or liquor in the cupcake they are about to partake. It’s as if they were 16 and sneaking a sip of their daddy’s forgotten beer.
The delightful addition to these chocolate cupcakes is Irish Cream and coffee. The flavor of the Irish Cream is not strong (I will probably add more next time). I do plan on using a bit of coffee in all of my chocolate cake or cupcake baking in the future. The addition of the coffee, really accentuates the chocolate flavor. Next time you’re baking, add a quarter to half cup of coffee. I promise, it will be amazing.
I plan to tweak the recipe I followed to make these particular cupcakes just a little bit for personal preferences, but that’s not going to stop me from sharing the source. They are quite good. I followed the recipe posted here for Irish Cream & Coffee Cupcakes.
The one change I did make was with the frosting. I left the coffee out of the frosting. I don’t like a strong coffee flavor. Instead, I increased the amount of Irish Cream I used and added a little bit of milk. When using alcohol to create frosting, you will need to add more liquid that when using straight milk. I imagine it has something to do with the alcohol not moisturizing, but I have not done research on the topic. I just know I need to add more than 3-4 tablespoons to get the consistency I need to pipe frosting.