I have mixed feelings about this
This coffee cupcake recipe gets its no nonsense coffee flavour from strong roasted coffee and coffee grounds. I also added a bit of Coffee Liquor, for an extra kick.
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cup sugar
3 large eggs, room temperature
2 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon dark roast coffee grounds
1/2 cup strong brewed, dark roast coffee
1/4 cup plus 1 tablespoon milk
1 tablespoon Coffee Liquor
1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat until incorporated.
4. Whisk together flour, baking powder, salt and coffee grounds in a bowl.
5. Measure out coffee, milk and liquor together.
6. Add about a fourth of the flour mixture to the butter/sugar mixture and beat to combine.
7. Add about a third of the milk coffee mixture and beat to combine.
8. Repeat above, altering flour and coffee, ending with the flour mixture.
9. Scoop into cupcake papers about two thirds to three quarters full. These cupcakes well shrink a bit once they are cooled.
10. Bake 20-25 minutes, or until cake tester comes out clean.
Note: Be careful when adding the coffee/milk mixture to the batter. If you add it too quickly, the batter will look curdled. Add it slowly and you’ll be just fine!
Butter Whipped Baileys Chocolate Ganache
9 ounces bitter sweet chocolate, chopped
scant 1 cup heavy cream
2 tablespoon Baileys Irish Cream
3/4 cup unsalted butter, softened
pinch of salt
1 1/2 cup powdered sugar
1. Place the chopped chocolate in a bowl.
2. In a sauce pan, over medium heat, warm the cream. Stir often. Take the cream off the burner just as it begins to boil.
3. Pour the cream over the chocolate. Whisk until all of the chocolate is melted and smooth.
4. Add Baileys Irish Cream to ganache and refrigerate to cool and harder a bit. Depending on your fridge, it could take 20-30 minutes.
5. In a mixer beat the butter until softened, about 30 seconds.
6. Beat in the powdered sugar and salt.
7. When ganache has cooled and hardened a bit, gradually beat into the butter/sugar mixture. Beat until incorporated and smooth.
8. Refrigerate to harden if a firmer consistency is desired.
9. Scoop or spread ganache of cooled cupcakes.