COFFEE FROSTED IRISH CREAM CUPCAKES

Steps:

• Preheat oven to 325 degrees.
• CUPCAKES.
• Mix together cake and pudding mix,(sifting ingredients together if you have a sifter).
• Mix together wet cupcake ingredients
• Combine wet and dry ingredients.
• Using paper lined cupcake pan, fill liners 2/3 full.
• Bake for 20-25 minutes.
• When cupcakes are done remove to cooling rack and allow to cool completely before next steps.
• FILLING.
• Beat butter until fluffy.
• Add sugar, irish cream, vanilla, and milk.
• Beat until uniform.
• Cut "x" markes into the top of the cooled cupcakes with a knife (about 1 inch deep).
• Place filling in patry bag with metal tip (round or star tips work best).
• Fill inside of cupcake until filling level with top of cupcake.
• FROSTING.
• Beat butter until fluffy.
• Slowly add remainig frosting ingredients.
• I like to take the VIA and add it directly to tbsp of water, and make super strong coffee directly in tbsp then add it to mixture. I usually mix well after each addition of coffee and taste test to make sure the coffee flavor isn't too strong or too weak.
• Once mixed frost cupcakes.
• Optional: Dust with coco powder and top with chocolate covered espresso bean.