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
Ingredients
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
Directions
For the cupcakes:
- Heat oven to 350 F.
- Whisk together flour, cocoa powder, baking powder, baking soda and salt.
- In a stand mixer, combine butter and 1 cup of sugar; beat until soft and fluffy.
- Add the whole egg, yolk and vanilla; beat until combined.
- With mixer on low speed, slowly add in flour mixture, milk and espresso, alternating ¼ cup at a time until gone.
- Line a muffin tin with cupcake liners. Fill each liner ⅔ full with cupcake batter and bake for 15-20 minutes.
For the frosting:
- In a stand mixer, beat together butter, Baileys, milk and vanilla until smooth.
- With the mixer on low speed, mix in confectioners sugar ½ cup at a time until desired consistency is reached.
- Remove cupcakes from muffin tin; spread frosting evenly on top.