YOUR VEGAN HOME

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Irish Coffee in Bed

Your Vegan Home

I know, it’s always supposed to be something green to celebrate St. Patrick’s Day, but we can make an exception this one time, right??? Chocolatey, coffee-y, and boozy, this is a super adult-friendly cupcake. I hope you enjoy.

INGREDIENTS:

Chocolate Coffee Cupcakes

  • 156 g ( 1 ¼ C ) all-purpose flour

  • 45 g ( about 6 T) unsweetened cocoa ( I prefer dutch processed or a mix, but use what you have)

  • 1 tsp. baking soda

  • 1 tsp. kosher salt (I use Diamond, half the amount if using Morton)

  • 150 g ( 3/4 C ) superfine or granulated sugar (organic, vegan-friendly)

  • 80 g ( about 5 T, lightly packed ) dark brown sugar (organic, vegan-friendly)

  • 2/3 C plant milk ( room temp, I used extra creamy oat)

  • 1 T vinegar (white or apple cider)

  • 1/3 C brewed coffee ( hot )

  • 1/3 C oil (neutral, I like grapeseed)

  • 1 T instant coffee powder ( I use Starbucks)

  • 1 T vanilla extract (pure)



Bailey’s Almond Milk Swiss Meringue Buttercream

  • 300 g (1½ C) superfine or granulated sugar

  • 170 g (about a 15 oz. can worth) aquafaba ( chickpea liquid)

  • 1/4 tsp. cream of tartar

  • 400 g ( 1¾ C + 1 tbsp ) vegan butter

  • 2- 4 T Bailey’s Almande Almond Milk Liquor

  • 1/2 tsp. vanilla extract

  • pinch of salt (can leave out if using salted butter)



Coffee Cocoa Dust

  • 1 tsp. unsweetened cocoa (sifted)

  • 1/2 tsp. instant coffee powder

  • 1/2 tsp. powder sugar (sifted)



You will need:

  • Cupcake tin(s)

  • Cupcake liners

  • Hand or stand mixer (you need the stand mixer if making the Swiss Meringue Buttercream)

  • Scale (if using- you should! )

  • Two large bowls- if not using a stand mixer (one for cupcakes, one for buttercream)

  • One small saucepot

  • Cooling rack

  • Whisk + spatula

  • Sifter

  • Spoons or ice cream scooper


    Makes 12 -15 cupcakes



Prep

  • Bring milk to room temp

  • Add vinegar to milk (let set about 5 minutes)

  • Drain one can of chickpeas, reserving the liquid (save the chickpeas for another recipe)

  • Line cupcake tins

Directions:

Preheat oven to 320° F

  1. Sift flour and cocoa powder into a large bowl. Add the baking soda, salt, coffee powder, and sugars- mix with a whisk or mixer until nicely combined ( about 30 seconds).

  2. Add oil, milk and vinegar mixture, vanilla, and hot coffee to the dry ingredients and mix on low speed until just combined- about 30-40 seconds.

  3. With a spatula, scrape down the sides and bottom of the bowl to make sure everything gets incorporated in the final mix.

  4. Mix one more time on low speed for 20 seconds.

  5. With an ice cream scoop or spoons, fill tins 2/3 of the way with batter.

  6. Place cupcakes on the middle rack and bake 20-23 minutes (depending on your oven and your pan color ) or until tops spring back when pressed and a toothpick comes out ( mostly ) clean, with a few crumbs-cupcakes continue to cook after they come out of the oven.

  7. Remove cupcakes from oven and allow to cool for 5 minutes, then remove from tin and place on a cooling rack until completely cooled.




    WHILE CUPCAKES ARE COOLING, MAKE YOUR BUTTERCREAM




This is the point that I like to take the butter out of the fridge and cut it into small cubes. You’re not looking for the softness that you would for American-style buttercream, but you don’t want the butter to be super cold and hard either. Of course, how soft (and how fast) your butter gets will depend on where you live and the temperature.

  1. Place a small or medium-sized saucepot on medium-high heat and add in aquafaba liquid.

  2. Let the liquid come to a low boil and cook for about 1 minute.

  3. Remove the pot from the heat and add in the sugar- mix until the sugar fully dissolves and pour into the stand mixer bowl.

  4. Place the bowl in the freezer to chill.

  5. At this point, I like to mix up the coffee mixture for the final dusting of the cupcakes. Just sift the coffee, cocoa, and powder sugar- set aside.

  6. After 30 minutes, remove the bowl from the freezer and place it on the stand mixer with the balloon whisk attachment.

  7. Mix on medium-low for 2 minutes, then add in cream of tartar while the mixer is still going.

  8. Turn the mixer up to high speed and let the mixture whisk for 10- 12 minutes or until it becomes white, smooth, and glossy. The mixture will look sort of like a mix between stiff peaks and marshmallow fluff.

  9. Change out the whisk attachment for the paddle and turn your mixer on low speed.

  10. While the mixer is going, add in the butter one cube at a time and let it mix for about 10 seconds in between each addition, until all the butter is added.

  11. Ok, now don’t panic. Just know that your beautiful, glossy mixture is going to look like it is broken and ruined- it’s not. Just turn the mixer on high and let it beat for another 10 minutes or until the mixture has come back together and looks fluffy again.

  12. Add in 1 tablespoon of Bailey’s, pinch of salt, and vanilla- mix again until well combined. Taste to see how you like and adjust as needed-add more Bailey’s if you like- I usually add about 4 tablespoons.

  13. Pro-tip- If you feel your mixture is too soft, you can sift in 2 tablespoons of powder sugar to give it some stability. Just blend again until fully incorporated.

  14. You can pipe or dollop on the buttercream to completely cooled cupcakes, then dust with coffee cocoa mixture. Enjoy!


Alternative Bailey’s American Buttercream:

INGREDIENTS:

  • 400 g (3 C + 3 T) confectioners/powder/ icing sugar (organic, vegan-friendly)

  • 225 g ( 1 C ) vegan butter ( I like Miyokos unsalted, but use whatever you like best)

  • 3-4 T Bailey’s

  • 1/2 tsp. pure vanilla extract

  • pinch of salt (you can skip if using salted butter)

Directions:

  1. Let the butter come to room temp- you should be able to press your finger (or the back of a spoon ) in it easily, but it shouldn’t be melted or greasy.

  2. Mix butter in a stand or with a hand mixer until soft and fluffy- about 5 minutes. Don’t skip this step if you want fluffy buttercream.

  3. Sift in half of the powdered sugar, then turn your mixer on low to mix into butter. Add the rest of the sifted sugar and continue to mix.

  4. Once the sugar is incorporated, turn on medium-high speed to mix for 3-4 minutes (or until fluffy again).

  5. Add in 1 tablespoon of Bailey’s, the vanilla, and salt. Mix again until well combined. Taste to see how you like it. Add more Bailey’s if you want ( I like about 4 tablespoons), but everyone is different, so it’s best to add bit, by bit.

  6. Scrape down the sides of the bowl with a spatula and make sure that all the ingredients are incorporated. Do one final mix for 30 seconds.

  7. Add to a piping bag or use a small spatula to frost your cupcakes. Dust with coffee cocoa powder (see Swiss Meringue instructions). Enjoy!