I’ve been dreaming of doing a special post for New Year’s… but wasn’t sure if I’d make it in time.  Today… well, with nothing really on the agenda today, I decided to spend a few hours in the kitchen and make some cupcakes!

And… what better way to celebrate the New Year than with a big bottle of BUBBLY!  These cupcakes have a very strong champagne flavor but paired with the homemade raspberry filling they sure are a sweet treat!

Of course, these little cupcakes had to be all dressed up to celebrate 2012!  I melted white chocolate and created the cutest toppers for these cupcakes… perfect to ring in the New Year!

Since this will be my final post of 2011… I want to take this time to wish you all a very Happy 2012!  I hope all your dreams and wishes come true in this year year!

Love you all!

Raspberry Champagne Cupcakes
Makes 18-20 cupcakes

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream

1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt

3/4 cup of your favorite champagne – I used Cook’s Extra Dry for this recipe

pink food gel coloring

Preheat your oven to 350 F degrees.  Line cupcake pan with liners.

1. In the bowl of an electric mixer, cream together the butter, sugar and eggs until fluffy and smooth… at least 4-5 minutes.
2. Mix in the vanilla and sour cream.
3. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
4. Add the flour and champagne, alternating, as well as beginning and ending with the flour.   Mix only until combined.
5. At this point you can either add the pink food gel coloring or you can leave them white.  I did half white and half pink.  Mix the food gel only until combined… you don’t want to overwork the batter.
6. Scoop into liners 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
7. Cool in pan for 2 minutes before removing to wire rack to cool completely.
8. Once cool, using an apple corer, remove the center of each cupcake and fill with raspberry filling.

Raspberry Filling
Makes enough to fill 2+ dozen cupcakes

1 bag of frozen raspberries
1/3 cup sugar
3-4 tbsp butter
1 tsp vanilla
2 tbsp corn starch

1. In a large pan on the stove, melt the butter.
2. Add the raspberries, sugar and vanilla and cook for about 5 minutes on med-high heat, stirring constantly with a wooden spoon.
3. Once the sugar melts and the raspberries begin to bubble, in a 1 cup measuring cup, mix together with a fork 4-5 tbsp of the raspberry mixture and the corn starch.  Add this mixture back to the pan with the remaining raspberries and stir until combined.
4. Bring mixture to a bubble/gentle boil then remove from the heat.  Stir every few minutes as it cools.
5. Cool completely before filling cupcakes.
6. To fill cupcakes:  place raspberry mixture into a piping bag and squeeze just enough filling into each cupcake.

Champagne Buttercream
Makes enough to frost 18 cupcakes

1/2 cup unsalted butter, room temperature
1/4 cup butter flavored shortening (you could use all butter if you wanted too)
1 1/2 lbs powdered sugar
1 tsp vanilla
1/4 tsp salt
1/4-1/2 cup Champagne (I used the same as what I put in the cupcakes)

1.  In the bowl of an electric mixer, cream together the butter and shortening.
2. One cup at a time, add the powdered sugar and mix on high until smooth.
3. Add the vanilla and salt and mix until combined.
4. Add 1/4 cup of champagne and mix on high until smooth.  Add remaining champagne until you get the consistency you desire.
5. Mix frosting on high for 1-2 minutes until fluffy and the color brightens.
6. Pipe frosting onto your cupcakes and decorate!

And here they are all dressed up for a client to enjoy!  Happy 2012!

I’m not gonna lie.  I’m not a fan of the eggnog.  But the cinnamon eggnog was SO GOOD!  I might even drink an entire quart of it! YUM!

So, then my brain got to churnin… eggnog cupcakes.  Yah, that’s typical.  But Cinnamon Eggnog cupcakes?  And what goes better with eggnog than a little bourbon?  So uhm, yeah.  Cinnamon Eggnog & Bourbon cupcakes were born!

Don’t worry, these won’t get you drunk… just make you happy!

PS… the liners I used for these cupcakes are probably one of my most favorite liners EVER!  They come from my friend, Kellie Sutton of Sutton Gourmet Paper.  The thing that makes these liners so amazing is that they keep their color, texture and shape when baking.  They DO NOT soak the batter or oils into the liners like others do.  So every time you bake with Kellie’s liners, you get a perfectly beautifully wrapped cupcake!

Cinnamon Eggnog & Bourbon Cupcakes
Makes 17-18 cupcakes

1 1/3 cup flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon

1/3 cup bourbon whiskey (I used Seven Oaks American Straight Bourbon Whiskey)
1 1/4 cup cinnamon eggnog
1/4 cup canola oil
1 tbsp vinegar
1 tsp vanilla
1 cup sugar

1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg and cinnamon.  Set aside.
3. In the bowl of an electric mixer, combine the bourbon, eggnog, oil, vinegar, vanilla and sugar on medium speed until smooth (about 3-4 minutes).
4. Add the flour and mix on low speed just until all the flour is wet.
5. Stop the mixer, scrape the sides with a spatula and make sure all the flour is incorporated.  Do not over mix.  This step should only take 2-3 strokes.
6. Fill cupcake liners 2/3 full.
7. Bake for 18-20 minutes or until a toothpick comes out clean from the center of the cupcake.
8. Allow to cool in the pan for 3-4 minutes until removing to a wire rack to cool completely.

Spiced Bourbon Buttercream
4 oz cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 lb + 1 cup powdered sugar
2 tbsp bourbon whiskey (I used the same bourbon as in the cupcakes above)
1/8 tsp cinnamon
1-2 tbsp (more or less) cinnamon eggnog
1/8 tsp salt

nutmeg – garnish

1. In the bowl of an electric mixer, cream together the cream cheese and butter until smooth.  Scrape the sides of the bowl.
2. One half cup at a time, add half the powdered sugar and beat until smooth between each addition.
3. Scrape the sides of the bowl and add the whiskey, beat until combined.
4. Sprinkle in the cinnamon and mix until incorporated.
5. One half cup at a time, add the remaining powdered sugar and beat until smooth between each addition.
6. Add the eggnog until you get the consistency you desire.  You may want more or less of the eggnog. Mix in the salt and beat until smooth, about 30 seconds.
7. Frost each cupcake and sprinkle with nutmeg to garnish.

Since these are mini’s I won’t be drenching them in the Amaretto like I did the regular size cupcakes, but you definitely should poke some holes in your cupcakes and drench them with more of this delicious liquor if you decide to make regular size cupcakes with this recipe. I’m pretty sure that’d be just a little too much Amaretto for such a small cupcake, since there is Amaretto in the cake, ganache and the buttercream!

I’m bringing these to an FRG meeting tomorrow. (For those of you who don’t know… FRG = Family Readiness Group in the Army. I’m the FRG Leader of my husband’s company in the Army and it’s my first meeting after taking the job. I want to make a good impression!) I’m pretty sure these will be a hit with not only the other FRG Leaders but the soldiers who will be there!

Chocolate Amaretto Cupcakes
Makes 24 mini cupcakes and about 6 regular size cupcakes

1 cup coconut milk
1/3 cup canola oil
3/4 cup sugar
1/4 cup amaretto liqueur
1 egg

1 cup all-purpose flour1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

1. Preheat oven to 350 F degrees and line your cupcake pan with mini nut cups or mini cupcake liners.
2. In a large bowl, whisk together the coconut milk, oil, sugar egg, and amaretto.
3. In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt.
4. In two parts, gently whisk the flour into the wet mixture.  Mix until all the clumps are out.  Scrape the sides and bottom of the bowl to make sure everything is incorporated.
5. For minis: Scoop batter into liners about 1/2-2/3 full.  Bake for 12-15 minutes or until a toothpick comes out clean.
6. For regular size: Scoop batter into liners about 2/3 full.  Bake for 18-20 minutes or until a toothpick comes out clean.
7. Let cool in pan for 5 minutes until removing to a wire rack to cool completely.

Amaretto Ganache
This made enough to dip all the cupcakes with 1/2 left over

4 oz semi-sweet bakers chocolate, finely chopped
1/2 cup whipping cream (I actually ran out of whipping cream, so I used 1/4 cup milk and 1/4 cup coconut milk)
3 tbsp Amaretto liquor, separated
1 tbsp butter

1.  Chop the chocolate and place it in a glass bowl.
2. In a double boiler, bring the cream and 2 tbsp Amaretto to a boil.
3. Pour over the chocolate and let sit for 30 seconds.
4. Stir until smooth.
5. Add the butter and 1 tbsp Amaretto and stir until incorporated.
6. Dip the tops of cooled cupcakes in the ganache.  Set aside before to firm up frosting.

Chocolate Amaretto Buttercream
Makes enough to frost all the cupcakes in the above recipe

1/2 cup (1 stick)unsalted butter, room temperature
2 tbsp cocoa powder
1 lb powdered sugar, sifted
2 tbsp amaretto liqueur
2-3 tbsp whipping cream

Amaretti biscuit cookies

1. Sift together the powdered sugar and the cocoa powder.
2. Cream the butter until smooth.
3. 1 cup at a time, add the sugar/cocoa.   Mix until smooth.
4. Add the amaretto and mix until incorporated.
5. Add the whipping cream until you get the consistency and texture you desire.
6. Scrape the sides of the bowl and mix for 30 seconds on high.
7. Pipe a dollop of buttercream onto each cupcake.  Top with an Amaretti biscuit cookie.

I’m fairly certain that there is nothing better in life than having cupcakes with champagne.  See, told ya… perfection!  I thought about these a few weeks ago and then decided to google them before heading into the kitchen.  Google folks, it’s your bff.  Before I start baking I always do a quick search to see if someone has already come up with the idea that’s brewin’ in my head.  100% of the time (promise, 100%) I find something… it might not be exactly what I’m looking for, but probably something close.  I found a few recipes but these looked amazing and I actually had everything already, winx2.

Peach Bellini Cupcakes (Recipe Source: Sing For Your Supper)

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 1 teaspoon vanilla
• 6 egg whites
• 3 cups all purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup champagne or prosecco
• 1/4 cup peach schnapps
• 1 medium peach, peeled and diced

Yield: 24 cupcakes

1. Preheat oven to 350 F.  Line 2 muffin pans with paper liners. In a medium sized bowl whisk flour, baking powder and salt.
2. In a standing bowl mixer with the paddle attachment cream the butter and sugar for 3-5 minutes until light and fluffy. Add the eggs one at a time, scraping the sides of the bowl after each addition.  Beat in the vanilla.
3. In a liquid measuring cup, combine the champagne and peach schnapps.
4. With the mixer on low alternate adding the flour mixture and the champagne/peach schnapps in 3 additions, beginning and ending with the flour mixture. Mix until combined.
5. Gently fold in the diced peaches.
6. Scoop batter into liners and bake for 25-30 minutes or until a toothpick comes out clean.
7. Transfer to a wire rack to cool completely before frosting.

Peach & Champagne Buttercream

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 4 cups powdered sugar
• 1/4 cup champagne or prosecco
• 1 tablespoon milk
• 1 teaspoon peach schnapps
• 1 teaspoon vanilla
• 2-3 drops red food coloring (for a pretty pink color)
• Pearl Nonpareils (for garnish)

1. Combine the butter and the vanilla in a standing bowl mixer and beat until light and fluffy, 2-3 minutes.
2. Add the powdered sugar to the standing bowl mixer 1 cup a time, with the mixer on low.
3. Combine champagne or prosecco and peach schnapps in a small bowl and add to the mixer after the powdered sugar has been incorporated.
4. Add milk and red food coloring and beat until light and fluffy.
5. Pipe with a large star tip and add nonpareils as a garnish.
6. Enjoy with a peach bellini

Peach Bellini:

• Chilled champagne or prosecco
• Fine sugar
• Peach schnapps
• Fresh peaches, sliced

1. Dip rims of champagne flutes into fine sugar.
2. Pour 1 ounce of peach schnapps into each glass.
3. Fill flute with champagne and garnish with a fresh peach slice.

Their creme brulee and tiramisu made bussing tables all summer worth it, sorta lol… If you haven’t spent a few summers of your life bussing tables, then you have not lived! I’ve had this recipe saved fooooorrreeever in my “to bake” folder… Now that I’ve made it, I’m a little sad that I waited this long.  This bundt cake has all of the traditional flavor profiles of tiramisu but it’s in a fun, bundt cake form… you can definitely taste the espresso and the kahlua in the cake… and the cake has a nice texture.  Sort of like a pound cake but not too heavy, all in all, it’s pretty amazing.

Tiramisu Bundt Cake (Recipe Source: Baking Bites)

• 3 cups all purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 3/4 cup (1 1/2 sticks) butter, room temperature
• 1 1/2 cups sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups milk
• 1/4 cup Starbucks Viva (Italian Roast)
• 1/4 cup Kahlua

1. Preheat oven to 325F and grease and flour a 12-cup bundt pan.
2. In a medium bowl, whisk together flour, baking soda, baking power and salt.
3. In a standing bowl mixer with a paddle attachment, cream together butter and sugar until light and fluffy for 2-3 minutes.  Beat in the eggs one at a time and then add the vanilla extract.
4. Alternate adding the flour mixture and milk in 2 additions beginning and ending with the flour, and mix until incorporated.
5. Remove 1 cup of the batter into a small bowl. Remove another cup of batter into a second small bowl. Add the Starbucks Viva packet to one of the small bowls and whisk until combined. Add Kahlua to the second small bowl and whisk until combined.
6. Pour half of the plain batter into the bundt pan and spread into an even layer. Pour the Kahlua batter into an even layer on top of the plain batter. Pour the espresso batter on top of the Kahlua batter. Spread the remaining plain batter into the bundt pan.
7. Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
8. Let cake cool in pan for 15-20 minutes then transfer to cool completely before frosting.

Kahlua Mascarpone Frosting

• 1/4 cup butter, room temperature
• 4-oz mascarpone cheese, room temperature
• 1/4 cup Kahlua
• 2 cups confectioners sugar
• 4-5 tablespoons milk, as needed
• 1 pint of strawberries

1. Combine butter and mascarpone cheese in a standing bowl mixer and cream for 2-3 minutes.
2. With the mixer on low add the Kahlua to the mix until combined.
3. Add the confectioners sugar to the standing bowl mixture and add the milk as needed.
4. Half 1/2 of the strawberries for the outside of the cake.  Quarter the other 1/2 of the strawberries for the inside of the bundt cake.  Keep a few whole strawberries for the top of the cake.
5. Add 2 tablespoons of the glaze to the quartered strawberries and then toss them in the middle of the bundt cake.
6. Add the glaze to the cake in a thin, even layer and then garnish with the whole strawberries and a slight sprinkling of confectioners sugar.

Happy Memorial Day, cupcakers.  I want to take a moment to remember those who have fallen in service and say thank you to those who are currently serving… much love & many blessings…

xo-Jenn

The original recipe calls for a lemon curd filling, which sounds super tasty, but I decided to use a raspberry jam (just the regular jam from my fridge) as the filling because I wanted to something sort of sweet to play off the lemon flavor in the cupcakes.  The cupcakes remind me of a lemon pound cake, they’re kind of dense but all of the flavors and textures definitely work well together.  The filling really works well with the cake, the cream cheese frosting is light and sweet with a nice kick from the limoncello!

These are definitely a grown-up cupcake!  I would love to make them for bachelorette party or a ladies night…

Limoncello Cupcakes (recipe slightly adapted from: Brown Eyed Baker)

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 ounces (½ stick) unsalted butter, at room temperature
• 2 ounces cream cheese, at room temperature
• 1 cup granulated sugar
• 3 large eggs
• 2 tablespoons limoncello
• ½ cup buttermilk
• ¼ cup lemon juice
• Zest of one lemon
• 1 1/2 cups  raspberry jam

1. Preheat oven to 350F and line a muffin pan with 12 cupcake liners.
2. Sift together flour, baking powder and salt.
3. Cream together butter, cream cheese and sugar in a standing bowl mixer on medium speed until light and fluffy, about 3 minutes.
4. Add eggs one at a time until combined.
5. Add limoncello and mix for 1 minute.
6. On low speed add the flour mixture and buttermilk alternatively, beginning and ending with the flour.
7. Add the lemon juice and lemon zest to the batter, mix just until combined.
8. Bake cupcakes for 20 minutes, rotating 1/2 way through, until a toothpick comes out clean. Let cupcakes cool.
9. Core the center of each cupcake and remove to make room for the filling.
10. Pipe raspberry jam into each cupcake. (You can keep or discard the cores, up to you )

Lemon Cream Cheese Frosting:

• 2 ounces (½ stick) unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 1 tablespoon limoncello
• 2 cups powdered sugar, sifted
• zest of one lemon (reserve some to garnish cupcakes)
• 12 raspberries to top cupcakes

1. Cream butter and cream cheese in a standing bowl mixer until light and fluffy, about 3 minutes
2. Add limoncello and mix until combined.
3. On low speed, add powered sugar and mix until everything is combined.
4. Add lemon zest to frosting and pipe frosting with a star pastry tip.
5. Top each cupcake with lemon zest and a fresh raspberry.

Just an FYI, these cute little cupcake wrappers are from World Market they were like $4 for a pack of 24… super cute!  Also, I linked to the brand of limoncello that I used ($24) but you could also make it!  If you’re looking for a fun project for presents, limoncello would be great!  Check out this cute post from Veronika of Tick Tock Vintage… (she’s one of my fav fashion bloggers!)

I hope that you’re all having a great weekend!  Oh, and just for funsies here’s a fun pic of favorite my baking companion Cupcake Wine? YES PLEASE!

xoxo-Jenn

She showed the audience how to make and decorate these beautiful cupcakes as well as a few tricks and tips! The audience was treated to their own special cupcake and all the viewers at home were treated to the recipe! Enjoy!

Chocolate Guinness Stout Cupcakes with Irish Cream Buttercream!
From Trophy Cupcakes & Party

Chocolate Guinness Stout Cupcakes
1 ½ cups (12 ounces) Guinness Stout
1 ½ cups (3 sticks) unsalted butter
1 cup unsweetened cocoa powder (preferably Valrhona)
2 ¾ cups all purpose flour
3 cups sugar
1 ½ teaspoons baking soda
3/4 teaspoons salt
3 eggs
2/3 cups sour cream

Irish Cream Buttercream
2 cups (four sticks) unstalted butter, room temperature
4 cups (1 pound) of powdered sugar
¼ cup of Irish Cream (such as Bailey’s)

Preparation
For Cupcakes:
Preheat oven to 350°F. Line 2 cupcake pans with 24 paper liners. Bring stout and butter to simmer in heavy
saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour,
sugar, baking soda, and salt in large bowl to blend. In the bowl of a stand mixer with the whisk attachment (or
with an electric mixer), beat eggs and sour cream to blend. Add cooled stout-chocolate mixture to egg mixture
and beat until combined. Add flour mixture and mix on slow speed until just combined. Let batter rest for 15
minutes. Fill cupcake liners generously (a little more than ¾ full). Bake cupcakes until tester inserted into center
of cakes comes out clean, about 17-20 minutes. Cool in pans for 10 minutes. Turn cakes out onto rack and cool
completely. Frost with Irish Cream buttercream when completely cooled.

For Buttercream:
Cream butter in the bowl of a stand mixer (or in a large bowl with an electric mixer) until light and fluffy. While
butter is creaming sift powdered sugar in a large bowl. Add sifted powdered sugar one cup at a time to
creamed butter (use the lowest setting on your mixer until all of the sugar in incorporated and then increase
speed to medium-high and beat until buttercream is smooth and fluffy). Add the Irish Cream and beat until
incorporated.

To Assemble the Cupcakes:
Hand frost each cupcake and decorate as desired or to make them look “Trophy”, place the buttercream in a
pastry bag fitted with a large round tip. Make a swirl of buttercream on each cupcake and sprinkle with clear
sanding sugar and top with a lucky sugar shamrock. ENJOY!

For these cupcakes, I took my classic chocolate cupcake recipe and amped it up. I substituted buttermilk for regular milk, the sugar ratios are a little different, and of course, they’re drenched in Kahlua.  The frosting is also my classic buttercream, but I also changed it up a little bit.  Instead of the paddle attachment, I used a the whisk and of course, added Kahlua instead of vanilla.  Oh yum.

Kahlua drenched Chocolate cupcakes
Makes approx 21 cupcakes (would make more if you put less batter in the cups)

½ cup vegetable oil
1 ½ cups granulated sugar
½ cup lightly packed brown sugar
2 tsp vanilla
2 eggs at room temperature

1 ¾ cup all purpose flour
¾ cup dark chocolate cocoa powder
1 tbsp espresso powder
¾ tsp baking soda
1 tsp baking powder
½ tsp salt

1 cup buttermilk

1 cup hot water

Kahlua – yes, a whole bottle.

1. Preheat oven to 375 F degrees. Line your cupcake pan with liners.
2. In the bowl of an electric mixer with the paddle attachment, mix together the oil, sugars, vanilla, and eggs until completely combined or about 2 minutes.
3. Pour yourself a drink. Yes, use the Kahlua you just bought for these cupcakes. Take a big drink.
4. While they are mixing, whisk together the flour, cocoa, espresso powder, baking soda, baking powder and salt in a large bowl.
5. Alternating flour and buttermilk, add the flour in thirds, beginning and ending with the flour. Scrape the sides and only mix until combined.
6. Fold in the hot water and mix until combined.
7. Fill cupcake liners 3/4 full.
8. Take another drink.
9. Bake for 10 minutes then rotate pan. Bake another 5 minutes.
10. Who are we kidding here. By now, you’ll need to pour another drink to sip on while these are cooking.
11. Cool in pans for 5 minutes then to a wire wrack to finish.
12. While still warm, poke 8-9 holes in the cupcakes with a toothpic.
13. Using a brush, drench the cupcakes with Kahlua. Three times. Yes, you want LOTS of Kahlua in your cupcakes.

Kahlua Buttercream
1 cup (2 sticks) unsalted butter, room temperature
2lbs (1 bag) of powdered sugar, sifted
1/4 cup Kahlua
1/4 cup milk

1. In the bowl of an electric mixer using the WHISK attachment, whip the butter.
2. Do you still have your drink?  Take a sip, or gulp.
3. One cup at a time, add the sifted powdered sugar. Scraping the sides of the bowl after each addition and mixing until thoroughly combined.
4. Between each addition of sugar, alternate between adding the Kahlua and milk.
5. Whip on high for 2-3 minutes.
6. Chill for 5-10 minutes before piping onto cupcakes.
7. Dust each cupcake with dark chocolate cocoa powder.
8. Pour one last drink, get a cupcake, and relax!

Click on the image below with the recipe to view and enlarge! Enjoy

1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 tbsp unsalted butter, at room temp
1 large egg, plus 1 large egg white, at room temp
1/4 cup buttermilk
1/4 cup+1tsp STRONG brewed coffee (Starbucks Pike Place roast was used for this cupcake)

Preheat oven to 350 degrees and prepare pan for 12 cupcakes.

Use mixer to combine sugar and butter until fluffy (3-5 minutes).

While that is mixing, whisk together the flour, baking powder, and salt.

Add the egg and egg white slowly to the sugar and egg and beat well.

Add 1/3 of the flour mixture, then add the milk. Add 1/3 more flour mixture and then add the coffee.

Mix in the rest of the flour mixture until just combined (don’t overbeat your cupcakes or they will be disgusting).

Using an ice cream scoop, fill 12 cupcake papers with equal amounts of batter. Bake for 18-20 minutes at 350 degrees.

Vanilla Filling
1/2 package instant vanilla pudding
A little less than 1/2 cup milk
A little less than 1/2 cup heavy whipping cream
3 tablespoons Bailey’s Irish creme

Mix all ingredients with electric mixture until it has the consistency of thick pudding.

Chocolate Buttercream Frosting
1 stick unsalted butter, at room temp
2 cups sifted powdered sugar
1 tbsp unsweetened cocoa powder
1-2 tbsp whipping cream

Beat the butter until it’s smooth and creamy.

Slowly add the powdered sugar until it’s smooth.

Add the milk and cocoa.

Scrape down sides of bowl.

Beat on high 3-4 minutes until light and fluffy.

Cupcake Assembly
Cool cupcakes completely.

Cut out a little cone shape in the tops of each cupcake.
Drop in a dollop of Bailey’s filling and squish the top back on the cupcake. If it squirts out the sides a little, no worries.
Pipe the frosting on top, making sure to cover the seams and the filling.
Add espresso bean on top.
Cupcake and Filling recipe adapted from: Frosted Creations
Frosting recipe happens to be the same as Frosted Creations, but is also one I use.

To. Die. For.