Irish Coffee Cupcakes

• 1 1/4 cups (175 g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (250 ml) strong brewed coffee
• 6 tablespoons (50 g) unsweetened Dutch-process cocoa powder
• 1/2 cup (4 ounces/115 g) unsalted butter, cut into pieces, at room temperature
• 1 1/4 cups (275 g) packed light brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 4 ounces (115 g) cream cheese, at room temperature
• 4 tablespoons (2 ounces/60 g) salted butter, at room temperature
• 6 tablespoons (75 g) powdered sugar
• 1 tablespoon plus 1 teaspoon Irish cream liqueur, such as Baileys Irish Cream
• 4 ounces (115 g) bittersweet or semisweet chocolate, chopped
• 1/4 cup (60 ml) heavy cream
• 2 teaspoons light corn syrup or agave nectar
• 2 tablespoons (30 ml) whiskey

1. Preheat the oven to 350F (175C).
2. Line a standard 12-cup muffin tin with cupcake liners.
3. To make the cupcakes, into a small bowl, sift together the flour, baking powder, baking soda, and salt.
4. In a medium saucepan, heat the coffee until almost boiling.
5. Remove from the heat and whisk in the cocoa until dissolved, then add the 1/2 cup (4 ounces/115 g) unsalted butter, stirring until melted.
6. Whisk in the brown sugar and let cool until tepid.
7. Whisk in the eggs and vanilla, then stir in the flour mixture, mixing just until incorporated.
8. Dont overmix.
9. Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 20 to 22 minutes.
10. Let cool completely.
11. To make the filling, in a stand mixer fitted with the paddle attachment or a food processor fitted with a metal blade, beat together the cream cheese, 4 tablespoons (2 ounces/60 g) salted butter, and powdered sugar until smooth.
12. Beat in the Irish cream liqueur.
13. To fill the cupcakes, use a sharp knife to cut a 2-inch (5-cm) cone-shaped hole in the center of each cupcake.
14. Remove the plug-like pieces.
15. Trim off the tip of each plug to create a disk-shaped piece that is 1/3 inch (8 mm) thick.
16. Save these disks for capping the filled cupcakes.
17. Divide the filling among the cupcakes, then gently press the caps into the filling.
18. They wont fit perfectly, which is fine, and some filling may bulge out.
19. To make the glaze, melt the chocolate with the cream and corn syrup or agave nectar in a small saucepan over low heat, stirring until smooth.
20. Remove from the heat and stir in the whiskey.
21. Dip the tops of the filled cupcakes in the glaze, completely sealing the tops and generously coating them.
22. Let cool, right side up, until the glaze is firm.

flour, baking powder, baking soda, salt, coffee, dutch, unsalted butter, brown sugar, eggs, vanilla, cream cheese, butter, powdered sugar, irish cream liqueur, bittersweet, heavy cream, light corn syrup, whiskey

Taken from www.epicurious.com/recipes/food/views/irish-coffee-cupcakes-379522 (may not work)