Espresso Cupcakes with Baileys Buttercream Frosting

By Lunds & Byerlys

March 7, 2024

The perfect dessert for St. Patrick’s Day, made with real espresso and a touch of Baileys Irish Cream Liqueur.

SERVINGS

12

PREP TIME

15 min

COOK TIME

20 min

Ingredients

  • 1 3/4
    cups all-purpose flour
  • 3/4
    cup unsweetened cocoa powder
  • 1
    teaspoon baking powder
  • 1/2
    teaspoon baking soda
  • 1/4
    teaspoon salt
  • 1
    cup unsalted butter, at room temperature
  • 1
    cup sugar
  • 1
    egg + 1 egg yolk
  • 1 1/4
    teaspoons vanilla extract
  • 3/4
    cup whole milk
  • 4
    shots espresso or 1/2 cup strong coffee (cooled) with 2 teaspoons instant espresso powder mixed in

For the Baileys buttercream frosting:

  • 2
    sticks unsalted butter, softened
  • 1/3
    cup Baileys Irish Cream Liqueur
  • 1
    tablespoon milk
  • 1
    teaspoon vanilla extract
  • 3
    cups confectioners sugar, sifted

Directions

  1. 1

    For the cupcakes: Heat oven to 350 F.

  2. 2

    Whisk together flour, cocoa powder, baking powder, baking soda and salt.

  3. 3

    In a stand mixer, combine butter and 1 cup of sugar; beat until soft and fluffy.

  4. 4

    Add the whole egg, yolk and vanilla; beat until combined.

  5. 5

    With mixer on low speed, slowly add in flour mixture, milk and espresso, alternating ¼ cup at a time until gone.

  6. 6

    Line a muffin tin with cupcake liners. Fill each liner ⅔ full with cupcake batter and bake for 15-20 minutes.

  7. 7

    For the frosting: In a stand mixer, beat together butter, Baileys, milk and vanilla until smooth.

  8. 8

    With the mixer on low speed, mix in confectioners sugar ½ cup at a time until desired consistency is reached.

  9. 9

    Remove cupcakes from muffin tin; spread frosting evenly on top.

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