Five O'Clock Jump Shot
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
43
Spice
46
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour2.5 tsps
Baking Powder1 tsp
Salt1.25 cups
Whole Milk2 tbsps
Instant Coffee1.75 cups
Granulated Sugar1 tsp
Vanilla Extract2 cup
Heavy Cream4 cups
Powdered Sugar4 tbsps
Irish Cream (bailey's)Directions:
1
Preheat the oven to 350 degrees F
2
Line cupcake pans with 24 liners
3
In a medium bowl, whisk together the flour, baking powder and salt
4
In another medium bowl, mix the milk and instant coffee, stirring until the instant coffee dissolves
5
Using an electric mixer, beat the butter until smooth
6
Gradually add the granulated sugar about 1/4 cup at a time, beating on medium speed until combined
7
Scrape down the sides and beat on high speed, about 2 minutes more until light and fluffy
8
Add the eggs one at a time, beating well after each addition
9
Beat in the vanilla
10
Alternately add the flour and milk mixture, beating on low speed just until combined, scraping down the sides of the bowl often
11
Spoon the batter into the liners, filling the cups half to two-thirds full
12
Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes
13
Cool the cupcakes
14
Take a cupcake and hold it upside down, submerging the top into the Espresso Ganache, lightly pressing down until the entire top of the cupcake is covered
15
Lift the cupcake, letting the extra chocolate fall away
16
Turn the cupcake right side up
17
Let the cupcake cool completely before frosting with Bailey's Irish Cream Frosting
18
Place the chopped chocolate in a bowl
19
In a small saucepan over medium heat, heat the heavy cream and instant espresso until it simmers
20
Pour over the chopped chocolate and add the butter
21
Let stand for about 1 minute
22
Stir until smooth
23
Using an electric mixer with the paddle attachment, cream the butter until smooth
24
Add the powdered sugar 1/2 cup at a time, whipping after each addition, scraping the sides of the bowl occasionally
25
Add the Bailey's Irish Cream and blend, but do not over whip