Irish Coffee Cupcake Recipe

Sorry kids, but these cupcakes are for adults, only! Inspired by the real Irish coffee beverage, these chocolate cupcakes are flavored with coffee extract and topped with a whiskey laced vanilla bean frosting. Happy St. Patrick’s Day!

Ingredients

• 1 cup (240 ml)

  milk or nondairy milk

• 1 teaspoon

  apple cider vinegar

• 1/2 teaspoon

  salt

• 1 cup (130 grams)

  all purpose flour

• 1/3 cup (34 grams)

  Dutch process cocoa powder

• 3/4 cup (150 grams)

  granulated sugar

• 3/4 teaspoon

  baking soda

• 1/2 teaspoon

  baking powder

• 1/3 cup (80 ml)

  canola oil

• 1 teaspoon

  vanilla extract

• 2 tablespoons

  coffee extract

• 1/2 cup (226 grams)

  butter(or vegan margarine), room temperature

• 4 cups (480 grams)

  confectioners' sugar

• 1/4 cup (60 ml)

  milk or nondairy milk

• 2 tablespoons

  Irish whiskey

• 1

  vanilla bean

Directions

Preheat oven to 350 degrees Fahrenheit (180 or 175 degrees Celsius).

Mix milk with apple cider vinegar and salt in small measuring cup and set aside.

Add sugar, flour, cocoa powder, baking soda and baking powder to a large mixing bowl and whisk together until evenly incorporated. (It is very important to whisk these dry ingredients because it helps aerate them.)

With mixer on low speed, using whisk attachment, add all wet ingredients (milk/vinegar mixture, canola oil, vanilla extract, and coffee extract.) Scrape down sides of bowl and turn speed up to medium for thirty seconds and whisk until there are very few small lumps in batter or none at all.

Pour batter ⅔ of the way up into paper lined cupcake tins and bake in preheated oven for 18-20 minutes or until a toothpick comes out clean from one of the cupcakes. Allow cupcakes to cool on wire rack for thirty minutes before frosting.

While cupcakes are cooling prepare frosting by adding butter, confectioners’ sugar, milk and whiskey to a large mixing bowl. Split vanilla bean lengthwise and scrape seeds into bowl. Start mixing all ingredients on low with whisk attachment, increase speed to medium and beat until completely smooth.

Frost cupcakes once cooled.

*Any leftover frosting can be frozen.