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Decadent Irish Coffee Chocolate Cupcakes Recipe with Rich Ganache Frosting

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These decadent Irish coffee chocolate cupcakes combine the warmth of Irish cream liqueur and strong brewed coffee with rich chocolate, topped with a luscious ganache frosting. Perfect for cozy occasions or special celebrations.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ¾ cup (180ml) buttermilk, room temperature
  • ½ cup (120ml) strong brewed coffee, cooled
  • ¼ cup (60ml) Irish cream liqueur (Baileys or preferred brand)
  • 1 tsp vanilla extract
  • ¾ cup (180ml) heavy cream
  • 8 oz (225g) bittersweet chocolate chips
  • 2 tbsp (30ml) Irish cream liqueur (optional, for extra flavor)
  • 2 tbsp (28g) unsalted butter, room temperature

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk granulated sugar with melted butter until smooth. Add eggs one at a time, beating well after each addition.
  4. Stir in buttermilk, brewed coffee, Irish cream liqueur, and vanilla extract into the wet mixture.
  5. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Do not overmix; a few lumps are okay.
  6. Spoon batter evenly into the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Transfer cupcakes to a wire rack and cool completely for at least 30 minutes before frosting.
  9. To make ganache, heat heavy cream in a small saucepan over medium heat until it just starts to simmer.
  10. Pour hot cream over bittersweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth.
  11. Stir in Irish cream liqueur (if using) and unsalted butter until glossy.
  12. Once ganache is cool but still pourable, drizzle over cupcakes or whip slightly to spread with an offset spatula. For piping, chill ganache to thicken.

Notes

Use strong brewed coffee for best flavor; avoid overmixing batter to keep cupcakes tender. Let cupcakes cool completely before frosting to prevent ganache from melting. Ganache can be made ahead and gently warmed before use. For vegan or dairy-free versions, substitute dairy-free milk, vegan butter, flax eggs, and dairy-free chocolate.

Nutrition

Keywords: Irish coffee cupcakes, chocolate cupcakes, ganache frosting, Irish cream liqueur, coffee chocolate dessert, easy cupcakes, St. Patrick's Day dessert

Find it online: https://tempotaste.com/decadent-irish-coffee-chocolate-cupcakes-recipe-with-rich-ganache-frosting/