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Below, Dublin-born chef andTODAYshow regular Donal Skehan shares his recipe for Irish coffee cupcakes.
Theres definitely a kick, he promises.
Credit: Donal Skehan; Sofie Skehan
Ingredients
Irish Whiskey Cake Batter:2 cups self-rising flour3/4 cup super fine sugar1 tbsp.
instant espresso powder, plus extra for dusting1 tsp.
baking powder2 large eggs3/4 cup butter, cubed and softened1/4 cup milk2 tbsp.
vanilla extract
Frosting/Decoration:3/4 cup butter, softened1 cup powdered sugar1 tsp.
instant espresso powder1 tbsp.
Irish whiskeyChocolate-covered espresso beans
Directions:1.
Preheat the oven to 350.
Place paper baking cups in a 12-cup muffin pan and coat with cooking spray; set aside.
Whisk together flour and next three ingredients in a large bowl.
Make a well in the center of the mixture; add eggs and remaining cake ingredients.
Beat with an electric mixer at medium speed just until blended.
Spoon batter evenly into muffin cups, filling two- thirds full.
Bake for 15 to 20 minutes, or until firm and light brown on top.
Cool in pan on wire rack 10 minutes; remove from pan, and cool completely.
Beat butter, sugar, espresso powder, and whiskey with an electric mixer until creamy.
Frost each cupcake using a mini offset spatula.
Dust each cupcake with espresso powder, and top with a chocolate espresso bean.
Makes 12Active time: 50 mins.Total time: 1 hr., 30 mins.
