Irish Cream Coffee Cupcakes with Marshmallow Top

Indulge in the rich flavors of Irish Cream and coffee with these delightful cupcakes. The marshmallow top adds a gooey and irresistible twist to this classic treat.

Ingredients:

• 1 1/2 cups all-purpose flour


• 1 1/2 tsp baking powder


• 1/4 tsp salt


• 1/2 cup unsalted butter, softened


• 1 cup granulated sugar


• 2 large eggs


• 1/2 cup Irish Cream liqueur


• 1/2 cup strong brewed coffee, cooled


• 1/4 cup milk


• 1 tsp vanilla extract


• 1/4 cup unsweetened cocoa powder


• For the Marshmallow Top:


• 2 cups marshmallows


• 1/4 cup chocolate chips


• 1/4 cup chopped nuts optional

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Mix the flour, baking powder, and salt together in a bowl with a whisk

Put away

In a different large bowl, beat the sugar and softened butter together until the mixture is light and fluffy

One egg at a time, making sure to mix well after each addition

Irish Cream liqueur, coffee that has been brewed, milk, and vanilla extract should all be mixed in

Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined

Fill each cupcake liner about two thirds of the way to the top with cupcake batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After taking the cupcakes out of the oven, let them cool in the muffin tin for a few minutes

Then, move them to a wire rack to cool all the way down

Wait until the cupcakes are cool to make the marshmallow top: On top of each cupcake, put a handful of marshmallows

With care, toast the marshmallows over a kitchen torch until they are golden brown and gooey

If you want, you can top it with chocolate chips and chopped nuts

Get your Irish Cream Coffee Cupcakes with Marshmallow Top ready to be served and enjoy!