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1
Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.
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2
Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl.
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3
Crack the eggs into a second bowl and add the vanilla extract.
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4
Measure the milk and half-and-half into a third bowl.
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5
In a 5-quart mixer with a paddle attachment, cream the butter until fluffy.
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6
Stop the mixer and scrape down the sides with a spatula.
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7
Turn the mixer on first speed, add the sugar, and mix until fluffy.
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8
Add the eggs 1 at a time.
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9
Scrape down the bowl.
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10
Add the sour cream and mayonnaise and incorporate completely.
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11
Scrape down the bowl.
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12
Add the dry ingredients, alternating with the wet.
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13
You will start and end with the dry ingredients.
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14
Mix the coffee liqueur and mocha paste into the batter until smooth and no lumps are present.
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15
Using a 2-ounce ice cream scoop, scoop 2 ounces of batter into the cupcake liners.
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16
Bake for 18 minutes.
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17
Insert a skewer into the cupcake, if it comes out clean they are ready to be removed from the oven.
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18
Let cool for 20 minutes.
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19
Scoop out the center of the cooled cupcakes with a melon baller.
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20
Fill a piping bag with Irish Cream Filling and cut a small hole at the end of the bag to allow the filling to be piped into the hollowed out center of cupcake.
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21
Fill all the cupcakes with about 1/2 ounce of filling.
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22
To assemble: Place a round tip # 809 into a large piping bag.
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23
Fill the piping bag with Irish Buttercream.
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24
Generously pipe about 1 ounce buttercream onto each cupcake.
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25
Garnish each cupcake with 4 or 5 small chocolate pearls and a chocolate cigarette.
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26
Mix equal parts gold dust with vodka to make an edible gold paint.
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27
Using a small round brush, paint the ends of the chocolate cigarettes.
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28
The edible paint will dry leaving behind the gold dust.
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29
In a 5-quart mixer with the paddle attachment, cream the butter and shortening together.
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30
On first speed, add the sifted powdered sugar to the bowl in 3 parts.
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31
Let each part incorporate into the butter mixture before adding the next.
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32
After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes.
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33
The buttercream will begin to gain volume and look white and fluffy.
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34
Once you bring the buttercream to full volume, add the extracts and the mocha paste.
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35
Lastly, add the liqueurs and vodka and incorporate completely.
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36
Cook's Note: The longer you let it mix, the more volume you will have.
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37
If the buttercream is airy and shows a lot of holes, add a small amount of warm water and mix well.
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38
In a 5-quart mixer with the paddle attachment, add the heavy cream and whip to full volume.
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39
Add the Irish liqueur and, on first speed, fold in the liqueur until completely incorporated.
