It is almost St. Patty’s day, and since I am running a little late, I have two posts for you today. My girlfriend actually made a version of these for my birthday, and they were pretty good, so we decided to make them again for the “holiday.” The original recipe had a little whiskey in it, but not enough to really shine though. This time I approached it as more of an adult cupcake project and upped the alcohol content a little. I used Jameson, since it is the only Irish whiskey I am familiar with, it it is available, reasonably priced, and a good quality. If you have another favorite irish whiskey, by all means use that.
Baking the cupcakes in traditional irish coffee mugs gives them an extra flair and really sells the dessert, but you can of course make them as standard cupcakes, or use other (oven safe) coffee mugs. If you are preparing the cake in mugs they will each hold two to four cupcakes worth of batter, and will hence take longer to bake. In mugs you can error a little on the under done side, since you will be eating it with a spoon out of a cup.
Irish Coffee Cupcakes
Chocolate Whiskey Cake
4 oz bittersweet chocolate
1 1/2 cup all purpose flour
1/2 cup dutch processed cocoa powder
1 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/4 cup soy milk
1/4 cup irish whiskey
1/2 cup plain non-dairy yogurt (I used almond, but soy works fine)
1 1/2 cup brown sugar (packed)
3/4 cup Earth Balance, separated
2 Tbsp ground flax mixed with 6 Tbsp water
Preheat oven to 350°.
Mix the flax and water and set aside in the fridge. Combine chocolate and 1/4 cup Earth Balance in a small bowl and heat 30 seconds at a time in the microwave until melted and smooth (stir between bursts).
In a medium bowl sift together flour, cocoa, salt, baking powder, and baking soda. Set aside.
In a large measuring cup or small bowl mix milk, whiskey, and yogurt. Set aside.
In the bowl of a stand mixer cream 1/2 cup Earth Balance and brown sugar. Add flax mixture and beat until smooth and fluffy. Add melted chocolate and mix to incorporate. Add dry and wet mixtures and beat until just mixed (don’t over mix). Spoon batter into lightly oiled mugs, or baking cups. Bake until a toothpick inserted into the center comes out clean (about 20 min for standard cupcakes, about 30 min for mugs).
Remove from oven and cool on wire rack.
Chocolate Whiskey Ganache
1 cup soy milk
1 oz Irish Whiskey
12 oz chocolate chips
Bring soy milk to a near boil in a sauce pan. Pour over chocolate in a heat proof mixing bowl. Stir till smooth. Add whiskey and stir till mixed. Set asid to cool.
Espresso Whiskey “Buttercream”
1 cup Earth Balance
1 tsp vanilla extract
1 oz cooled espresso (I just cot a couple shots from my favorite barrista)
1 oz Irish whiskey
4 cups powdered sugar, plus more as necessary
In the bowl of a stand mixer cream the Earth Balance. Sift the powdered sugar. Add half to the butter and mix. Add vanilla, espresso, and whiskey and beat until smooth. Add more powdered sugar until the frosting is stuff and holds it’s shape.
Drizzle a little whiskey on top of each cooked cake (about 1 tsp for a mug, or 1/2 tsp for a standard cupcake). Top each cake with a layer of ganache. Pipe butter cream on top.