I have to share a secret: I love Irish Cream, and I put it into every sweet treat and tasty beverage possible. Does that make me a bad person? I hope not. It’s creamy, vanilla-y, and a super easy addition to late night hot cocoa or a whipped frosting for a decadent, grown-up flavor.
I’m also pretty partial to coffee (or in other words, don’t talk to me before I’ve had my first sip), and what’s more appropriate than an Irish coffee with your St. Patty’s Day celebration breakfast? Since St. Patrick’s day falls on a Monday this year, I certainly won’t be starting my morning off with an Irish coffee, but I figured a cupcake with a hint of that familiar flavor would hit the spot. And since there’s coffee in the cupcake, that means it’s totally okay to eat for breakfast.
I know, I know. Everything should be green for Saint Patrick. While I can justify a cupcake for breakfast, I’m not one for green anything with my coffee – and especially dubious of anyone who comes to work with a green tongue and green teeth! If you want to make the frosting green, just add some food coloring to it before you whip it up. For a more subtle approach, try shamrock sprinkles.
- 1 1/4 C + 2 TBSP all purpose flour
- 1 tsp baking powder
- 1/4 tsp table salt
- 1/2 C (1 stick) butter, at room temperature
- 1 C granulated sugar
- 2 eggs, at room temperature
- 1/2 C whole milk, at room temperature
- 2 TBSP instant coffee granulates
- 2 TBSP Irish whiskey (your pick - I like Jameson)
- Mise en place, and read this recipe all the way through
- In a small bowl or measuring cup, whisk together the milk and coffee granulates until fully dissolved. Set aside.
- In a medium bowl combine flour, baking powder, and salt. Whisk together and set aside.
- In a large bowl, or the bowl of a stand mixer, cream butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, allowing each to combine completely between additions.
- With the mixer on low, add one third of the flour mixture to the bowl and mix until just combined.
- Add two thirds of the milk mixture, and mix until just combined.
- Follow with another third of the flour mixture, and again, mix until just combined.
- Add the last of the milk mixture along with the whiskey, mix, then add the final flour addition.
- Scrape down the sides of the bowl and mix by hand briefly to ensure that all ingredients have been combined.
- Use a disher or cookie scoop to portion the batter into 12 muffin tin wells.
- Bake at 350 (remember to preheat your oven) for 16-20 minutes. I pulled mine at 18.
- Let cool in the tin for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.
- Frost with your favorite whipped cream frosting - I like a good Irish Cream frosting.
To make the frosting, just add 1/4 C of your favorite Irish Cream to the Mascarpone Frosting I posted here!