Irish Cream Coffee Cupcakes & Marshmallow Top

Cupcakes disappoint me every time I try them anywhere. Dry cake, fat sugary top are very frustrating. I have decided to make an ultimate cupcake, just as it must be. This recipe is a touch of perfection. Coffee flavor saturated cake with a hint of Irish cream taste and insanely delicious top. One ideally compliments the other and after the first cupcake you unintentionally reach out for the next. Perfect with tea or coffee outdoors on the warm spring evening... Or in any other way you feel to enjoy your deserved indulgence!


Still Life with Magnolia - Spring Collection



Note: The batter in this recipe is very runny. It's like soupy. Don't worry-)

Makes: about 18 standard size cupcakes

Ingredients:

For the cupcakes:

• 1 3/4 cup all purpose flour
• 1 cup sugar
• 1/2 cup cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt

• 2 eggs
• 1 cup strong coffee
• 1 cup yogurt or kefir
• 1/2 cup grape seed oil or vegetable oil
• 1 tsp vanilla extract
• 1 Tbsp. Irish Cream liquor, I used Bushmills

For the frosting:

• 2 cups sugar
• 5 large egg whites, room temperature
• 1/2 cup water
• 1/2 tsp cream of tartar
• 1 Tbsp. pure vanilla extract

• melted chocolate for coating - optional
• pistachio nuts for toping - optional

Directions:

Preheat an oven to 350°F.

In the medium bowl mix together all dry ingredients. Add all wet ingredients to the mixture and mix well about two minutes. For standard cupcakes, fill two third full and bake for 15-18 minutes. Let them cool while you prepare a marshmallow fluff topping.

To make the fluff: In the bowl of an electric mixer, combine sugar, egg whites, water, and cream of tartar. Whisk until foamy. Set bowl over a pan of barely simmering water and whisk until sugar is dissolved and mixture is warm to the touch, about 3 to 5 minutes. Transfer bowl to stand mixer fitted with a whisk attachment. Beat on high speed until frosting forms stiff peaks, about 12 to 16 minutes. Add vanilla and beat until combined.

Transfer frosting to two large pastry bags fitted with 1/2-inch round tips. Pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup frosting per cupcake.

Top the marshmallow with melted chocolate and nuts id you desire. Or make s'mores effect use a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface of the marshmallow until it is lightly browned. You can store them in refrigerator for 3 days, but I promise you they will be gone on a first day!