CHOCOLATE MOCHA CUPCAKES WITH IRISH CREAM FROSTING

Celebrating St. Patrick's Day is going to get merrier with the addition of these Chocolate Mocha Cupcakes with Irish Cream Frosting to kick things up a notch.

        

When I posted this recipe in preparation for Easter a couple of weeks ago, I totally overlooked St. Patrick's Day. This has to be remedied ASAP! These tasty little cupcakes with a boozy kick are going to be welcomed at any dessert table celebrating the Irish holiday. They will get you dancing a jig and put a spring in your steps!

As a person of no Irish descent, I am glad that we are all honorary Irishmen and women on St. Patrick's Day. The only thing that is Irish about me is the Irish cream laden frosting on the cupcake I will be eating. And what's underneath the liquored topping is pretty good too. The cupcake layer is full of chocolate mocha goodness, thanks to cocoa powder and steeped coffee.
                                                                                          

If you don't want whipped cream frosting, simply substitute it with your favorite. Just add a little bit of Irish cream and you're in business. Whipped cream based frosting happens to be my favorite, because it is light and typically not as sweet as its buttercream counterpart. As an added bonus, it takes no time to make. Some buttercream requires you to beat for what seems like eternity, whereas whipped cream takes two minutes. Who wants to watch dairy and sugar thicken when there is fun and merriment to be had? Not I!

Have a great St. Patrick's Day! Have fun!!

CHOCOLATE MOCHA CUPCAKES 

WITH IRISH CREAM FROSTING

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INGREDIENTS:

2 tbsp. instant coffee
1 cup hot water
1 1/2 cup all-purpose flour
3 tbsp. cocoa powder
1/2 tsp. salt
1 tsp. baking soda
1 1/8 cup granulated sugar
3 tbsp. vegetable oil
1 egg
1 tsp. vanilla extract
1 tbsp. white vinegar

Irish Cream Frosting:
1 cup heavy cream
1/2 cup powdered sugar
2 1/2 tbsp. Baileys Irish Cream (or your favorite brand)




INSTRUCTIONS:

Preheat oven to 350 degrees F.  Place cupcake liners in the 16 cavities of a cupcake pan.

Blend water and instant coffee until coffee dissolves. Allow to cool slightly. 

Combine flour, cocoa powder, salt, and baking soda in a small bowl.

In a separate mixing bowl, beat sugar, oil, and egg until smooth. Slowly beat in coffee at low speed as it will get watery. Add vanilla and vinegar. Blend well. At low speed, add flour mixture. Beat until well blended. Batter will be watery. Pour and fill the paper cup lined cavities of the cupcake pan 3/4 full. Bake immediately for 14-16 minutes or until a toothpick comes out with a few crumbs attached. Allow to cool for a few minutes in pan. Remove and cool completely on cooling racks.

To make frosting: Beat whipped cream until it slightly thickens. Steadily beat in all of the powdered sugar. Add Irish cream. Beat until whipped cream is at firm peak stage. Frost cooled cupcakes.  

Makes about 16 cupcakes.

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