St. Patrick’s Day is one of my favorite holidays, that figures since I am German. However, I always feel a little Irish this time of year, I think we all do. So celebrate and make these delicious Mocha Cupcakes with Bailey’s Irish Cream Frosting. This recipe makes about 10 cupcakes, double it if you are having the whole family over of a party.
Irish Coffee Cupcakes
for the mocha cake
1 cup all purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
2 T instant espresso coffee crystals
1 t baking powder
1/4 t baking soda
3/4 c milk
1/4 c shortening
Preheat oven to 350
Combine all dry ingredients into a bowl. Add milk, shortening and vanilla, beat on med speed for 2 minutes. Add egg and beat 2 more minutes.
Pour into muffin tins lined with baking cups. (I use an ice cream scoop, so that they are all filled evenly) Bake for about 22 minutes or until a toothpick comes out clean.
Bailey’s Irish Cream Frosting
1/4 c butter softened
2 1/2 c powdered sugar
1 T Bailey’s Irish Cream
2 T milk
Cream butter on low-med speed until smooth, add 2 c powdered sugar and beat until combined. Add Bailey’s and milk, beat until smooth. Add remaining 1/4 of powdered sugar slowly until frosting is desired consistency.
Frost cup cakes and sprinkle with nutmeg or cinnamon if desired.