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1
Preheat the oven to 350F (175C).
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2
Line a standard 12-cup muffin tin with cupcake liners.
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3
To make the cupcakes, into a small bowl, sift together the flour, baking powder, baking soda, and salt.
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4
In a medium saucepan, heat the coffee until almost boiling.
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5
Remove from the heat and whisk in the cocoa until dissolved, then add the 1/2 cup (4 ounces/115 g) unsalted butter, stirring until melted.
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6
Whisk in the brown sugar and let cool until tepid.
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7
Whisk in the eggs and vanilla, then stir in the flour mixture, mixing just until incorporated.
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8
Dont overmix.
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9
Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 20 to 22 minutes.
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10
Let cool completely.
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11
To make the filling, in a stand mixer fitted with the paddle attachment or a food processor fitted with a metal blade, beat together the cream cheese, 4 tablespoons (2 ounces/60 g) salted butter, and powdered sugar until smooth.
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12
Beat in the Irish cream liqueur.
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13
To fill the cupcakes, use a sharp knife to cut a 2-inch (5-cm) cone-shaped hole in the center of each cupcake.
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14
Remove the plug-like pieces.
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15
Trim off the tip of each plug to create a disk-shaped piece that is 1/3 inch (8 mm) thick.
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16
Save these disks for capping the filled cupcakes.
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17
Divide the filling among the cupcakes, then gently press the caps into the filling.
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18
They wont fit perfectly, which is fine, and some filling may bulge out.
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19
To make the glaze, melt the chocolate with the cream and corn syrup or agave nectar in a small saucepan over low heat, stirring until smooth.
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20
Remove from the heat and stir in the whiskey.
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21
Dip the tops of the filled cupcakes in the glaze, completely sealing the tops and generously coating them.
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22
Let cool, right side up, until the glaze is firm.
