INGREDIENTS

Espresso Cupcake Batter:

• 2 cups all-purpose flour
• ¾ cups cocoa powder
• 1 teaspoon finely ground instant coffee
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cups vegetable oil
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 3/4 cup hot coffee

Saint Brendan’s Irish Cream Frosting:

• ¼ cups of Saint Brendan’s Espresso Irish Cream
• ½ cup unsalted butter
• 2 cups confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 3 Tablespoon Irish cream liqueur

DIRECTIONS

1. Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
2. In a large bowl, whisk together the flour, cocoa powder, instant coffee, and salt.
3. In a separate bowl, beat eggs, sugar, oil, and vanilla until smooth.
4. Combine the wet ingredients with the dry ingredients, warm coffee, and buttermilk. Stir until just combined—avoid over-mixing.
5. Fill the liners 3/4 full and bake for 20-22 minutes. Cool completely before frosting.
6. For the frosting, beat softened butter until creamy. Add confectioners’ sugar, vanilla, and Irish cream liqueur. Beat until smooth, adjusting with more liqueur if needed.
7. Pipe frosting onto cooled cupcakes and garnish with chocolate shavings if desired. Enjoy!