Cake Recipes
Irish Cream Cupcakes with Coffee Frosting
Ingredients
Cupcakes
- 1 (18.25 ounce) box super moist yellow cake*
- 1 (3.4 ounce) box instant chocolate pudding mix
- 3 eggs
- 3/4 cup Irish cream (any brand)
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Coffee Frosting
- 1 stick (1/2 cup) unsalted butter, softened
- 16 ounces confectioners' sugar
- 1 tablespoon milk
- 3 tablespoons strong coffee
Instructions
- Heat oven to 325 degrees F. Line a cupcake pan with liners.
Cupcakes
- Sift together cake and pudding mix.
- Whisk in remaining ingredients until smooth. Mixture will be somewhat thick.
- Fill liners 2/3 full of cupcake mixture.
- Bake for 20 to 25 minutes or until a wooden pick inserted in the middle of cupcakes comes out clean.
- Cool completely.
- Frost with Coffee Frosting.
Coffee Frosting
- Beat the butter with a hand held mixer. Continue beating as you gradually add the confectioners' sugar.
- Add the milk and coffee until frosting is stiff but spreadable.
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.