Posted at: 01/06/2012 5:23 AM | Updated at: 01/08/2012 7:04 PM
From Helen Annely
(Makes 24 Cupcakes)
1 3/4 cups all purpose flour
3/4 cup cocoa
1 1/2 tsp baking soda
1 tsp salt
1/2 cup unsalted butter - softened
2 cups sugar
1 tsp vanilla
1/2 cup coffee - cooled
1/2 cup Kahlua - or favorite coffee liqueur
3/4 cup buttermilk
1/2 cup butter - softened
3 cups powdered sugar
1 tsp vanilla
3 tbsp Bailey's Irish Cream - or favorite Irish cream liqueur
milk chocolate (optional)
Pre-heat oven to 350°F and line cupcake pans with liners.
Mix flour, cocoa, baking soda, and salt in a medium bowl and set aside.
In a large bowl beat butter on high speed for 1 minute. Add sugar 1/2 cup at a time beating for 30 seconds after each addition. Beat for additional 2 minutes until light and fluffy. Add eggs and vanilla and beat on low speed until blended.
In a large liquid measuring cup gently mix coffee, Kahlua and buttermilk.
In 3 additions, starting with dry ingredients, alternate beating in dry ingredients with wet ingredients. Beat just until mixed.
Fill cupcake liners about half full and bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from oven and put in fridge to cool for 1 to 2 hours.
Meanwhile beat butter for frosting in a large bowl on high speed until light and fluffy. Beat in powdered sugar on low speed 1 cup at a time until creamy. Beat in vanilla and Irish cream on medium speed until it develops a whipped texture.
Frost cooled cupcakes. For a special touch grate chocolate over top of cupcakes. ENJOY!
Alcohol free alterations: Discard Kahlua from recipe and use 1 cup of coffee instead of just a 1/2 cup. For frosting use 3 tbsp of whipping cream and 1/2 tbsp of caramel instead of Irish cream.