Did you stomach the fruity and wintry Roast apple cupcakes from the birthday party on sunday? Fine, cause I’ve got a few more recipes for you. We had a moist German cheesecake, a blueberry cake, two kinds of cupcakes and a rich Guiness chocolate cake. However, this chocolate cake has been prepared with orange juice instead of beer. Yes, it’s without alcohol. But I’ve got something else for you. A cupcake with a bit more alcoholic content. It’s a combination of coffee and egg liqueur. Let’s call them “tipsy espresso cupcakes”.

View of the étagère. There are eight tipsy espresso cupcakes.

The tipsiness comes from the creamy top of the cupcake. After all, one of its ingredients is egg liqueur.
While mixing the ingredients I expected the cream to assume a yellowish colour. Instead it turned into a wonderful wintry white. They almost look like a sweet winter wonderland with snow-clad hills made of small cakes.

Nahaufnahme eines beschwipsten Espresso Cupcakes. Im Hintergrund steht ein weiteres Exemplar.

Vier beschwipste Espresso Cupcakes. Sie sind hellbraun, getoppt von einer weißen Eierlikör-Creme und dekoriert mit Bohnen aus Schokolade

Um, I’ve got a very vivacious imagination. Anyways, are you addicted to coffee? Do you support coffee with a dash of alcohol? Or do you worship the creamy consistency of whipped cream? Then, these tipsy espresso cupcakes are to one and only dessert to eat right now. Get yourself the recipe:

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Tipsy Espresso Cupcakes
Prep Time 30 minutes
Cook Time 25 minutes
Servings
pieces
Ingredients
For the cupcakes
For the topping
Prep Time 30 minutes
Cook Time 25 minutes
Servings
pieces
Ingredients
For the cupcakes
For the topping
Instructions
  1. Mix the dry ingredients (flour, sugar, espresso powder, salt, baking powder and butter) together until you get a sandy consistency. Then you have to beat the fluid ingredients (milk and eggs).
  2. Pour part of the fluid into the flour mixture and mix it all together. Pour the rest of the fluid into it and mix until its creamy.
  3. Fill the dough into cupcake wrappers until two-thirds full. Bake them for 20 to 25 minutes in a preheated oven (338F | 170°C)
  4. Mix the quark and egg liqueur. Whisk the whipping cream until stiff and add to the tipsy quark mixture. Its consistenc might be a bit more fluid. Just add a few spoons of mascarpone and beat it for a few seconds.
  5. Fill the cream into a piping bag with star tip and pipe it generously onto the cupcakes. Finally, add a few chocolate beans.
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Der Blick von oben auf eine 3-stöckige Etagere. Darauf sind beschwipste Espresso Cupcakes platziert

With this in mind,

Give three cheers for tipsy cupcakes.