Espresso Cupcakes with Baileys Buttercream Frosting
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
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1 3/4cups all-purpose flour
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3/4cup unsweetened cocoa powder
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1teaspoon baking powder
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1/2teaspoon baking soda
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1/4teaspoon salt
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1cup unsalted butter, at room temperature
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1cup sugar
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1egg + 1 egg yolk
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1 1/4teaspoons vanilla extract
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3/4cup whole milk
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4shots espresso or 1/2 cup strong coffee (cooled) with 2 teaspoons instant espresso powder mixed in
For the Baileys buttercream frosting:
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2sticks unsalted butter, softened
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1/3cup Baileys Irish Cream Liqueur
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1tablespoon milk
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1teaspoon vanilla extract
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3cups confectioners sugar, sifted
Directions
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1
For the cupcakes: Heat oven to 350 F.
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2
Whisk together flour, cocoa powder, baking powder, baking soda and salt.
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3
In a stand mixer, combine butter and 1 cup of sugar; beat until soft and fluffy.
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4
Add the whole egg, yolk and vanilla; beat until combined.
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5
With mixer on low speed, slowly add in flour mixture, milk and espresso, alternating ¼ cup at a time until gone.
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6
Line a muffin tin with cupcake liners. Fill each liner ⅔ full with cupcake batter and bake for 15-20 minutes.
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7
For the frosting: In a stand mixer, beat together butter, Baileys, milk and vanilla until smooth.
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8
With the mixer on low speed, mix in confectioners sugar ½ cup at a time until desired consistency is reached.
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9
Remove cupcakes from muffin tin; spread frosting evenly on top.