Cookies and Cream Cheesecake Cupcakes

Few sweet treats evoke memories of being a kid as much as an Oreo cookie.  Whether you enjoyed them dunked in ice cold milk as an after dinner treat or during the hot summer months in the form of cookies and cream ice cream, there’s something special about that sweet cream filling sandwiched between two perfect chocolate wafers.

These individual cookies and cream cheesecakes deliver all the deliciousness of an Oreo – and more.  And the real surprise here is that they are simple and quick to whip together.

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Irish Coffee Cupcakes

In my family, no gathering is complete if it doesn’t end with a  perfect Irish coffee.  The combination of coffee, Irish whiskey, sugar and cream is so smooth, creamy and rich you won’t even want dessert.

So what’s the perfect way to celebrate St. Patrick’s day?  Besides the Corned Beef and Cabbage & Irish Soda Bread, these Irish Coffee Cupcakes should definitely be on your list.

Fluffy coffee cupcakes & Jameson spiked buttercream mimic the strong flavors of the real thing and soon may be a new tradition in your family.

Sláinte!

Irish Coffee Cupcakes

Coffee Cupcakes

adapted & tweaked from the Cupcake Bake Shop (original recipe here)

1 1/2 sticks unsalted butter (at room temperature)
1 1/2 cups sugar
1 tablespoon Jameson Irish Whiskey
1 tsp vanilla extract
3 large eggs, room temperature
2 cups tablespoon all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 tablespoon dark roast coffee grounds
1/2 cup strong brewed, dark roast coffee
1/4 cup milk

Jameson Buttercream

3 cups confectioners sugar
1 cup butter (at room temperature)
1 tablespoon Jameson Irish Whiskey
2 teaspoons strong brewed, dark roast coffee
1 teaspoon vanilla

To make cupcakes:

Place room temperature butter in a mixing bowl and beat on high until softened, about 45 seconds.  Add sugar to the butter and beat on medium speed for 2-3 minutes or until it is light and fluffy.  Add in Jameson & vanilla until combined.  Whisk together the dry ingredients (flour through coffee grounds) in a separate bowl.  In another bowl, combine the milk and coffee.

Working in thirds, add flour mixture to the sugar & egg mixture and beat to combine.  Once incorporated, mix in a third of the coffee & milk mixture.  Continue adding the flour & coffee mixtures until it is all combined.

Fill cupcake papers about the third of the way.  Place in a preheated 350 degree oven for 20 – 25 minutes or until golden brown and a cake tester comes out clean.  Makes about 20 cupcakes.

To make the Jameson Buttercream:

In a mixing bowl, beat together the sugar and butter until soft and fluffy (about 3 minutes).  Add in the Jameson, coffee & vanilla and beat until combined.

Frost cooled cupcakes with the buttercream.  Garnish with dark chocolate shavings & green sprinkles.

Sláinte!