St Patty's Day Irish Coffee Cupcakes

Most people don't think chocolate when they think of cinnamon, but this combination of flavors is so good, it's hard to eat just one!

I burned an entire batch of vanilla cupcakes, trying to come up with the recipe for the filling for this little sweet. It was worth it. These are so good! I hope you'll enjoy my cheat version for the cake and give these a try!

Recipe:

1 Box of your favorite Chocolate Cake mix
3 eggs
1/3C oil
1C strong brewed coffee, cooled
1/4C cocoa powder
1 3.5oz box instant chocolate pudding mix

In a bowl or stand mixer, blend cake mix, cocoa powder, eggs, oil and coffee for two minutes on low.
Scrape the sides of the bowl and beat on high an additional 4 minutes until well combined.
Add the entire packet of pudding mix and slowly blend into the batter, scraping the sides to ensure it's properly mixed and there are no lumps.
Using an ice cream scoop, scoop batter into prepared cupcake liners.
Bake at 350 degrees approx. 16 minutes until cake is firm and springs back to the touch.
Cool on a wire rack.

Filling:

4T butter, softened
1/2t cinnamon
1C powdered sugar
1/2C milk

In a small bowl, cream butter and cinnamon.
Slowly beat in powdered sugar, blending well to eliminate any lumps.
Add milk a little at a time until combined.

Using a wine cork, or the handle of a wooden spoon, make an indent into the center of each cooled cupcake.
Spoon filling into a sandwich bag, and seal the top.
Cut off the bottom corner, and using as if it were a pastry bag, squeeze a teaspoon of filling into each cupcake.


Frosting:

2 Sticks butter, softened
4C confectioners sugar
1T vanilla
4T whiskey or Bailey's Irish Cream

In a bowl, cream sugar.
Blend in confectioners sugar about 1/4 C at a time.
Add vanilla and whiskey and whip until well blended.

Spread frosting on top of filled cupcake. Top with green crystal sugar and enjoy!
You can serve immediately, or cover and refrigerate for up to 3 days.