3 years ago

Espresso Cupcakes with Baileys Buttercream Frosting

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

Makes 12 cupcakes
Preparation time: 15 minutes
Bake time: 20 minutes

For the cupcake batter:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup sugar
1 egg + 1 egg yolk
1 ¼ teaspoons vanilla extract
¾ cup whole milk
4 shots espresso or ½ cup strong coffee (cooled) with 2 teaspoons instant espresso powder mixed in

For the frosting:
2 sticks unsalted butter, softened
⅓ cup Baileys Irish Cream Liqueur
1 tablespoon milk
1 teaspoon vanilla extract
3 cups confectioners sugar, sifted

For the cupcakes:

  1. Heat oven to 350 F.
  2. Whisk together flour, cocoa powder, baking powder, baking soda and salt.
  3. In a stand mixer, combine butter and 1 cup of sugar; beat until soft and fluffy.
  4. Add the whole egg, yolk and vanilla; beat until combined.
  5. With mixer on low speed, slowly add in flour mixture, milk and espresso, alternating ¼ cup at a time until gone.
  6. Line a muffin tin with cupcake liners. Fill each liner ⅔ full with cupcake batter and bake for 15-20 minutes.

For the frosting:

  1. In a stand mixer, beat together butter, Baileys, milk and vanilla until smooth.
  2. With the mixer on low speed, mix in confectioners sugar ½ cup at a time until desired consistency is reached.
  3. Remove cupcakes from muffin tin; spread frosting evenly on top.