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Espresso Cupcakes with Baileys Buttercream FrostingEspresso Cupcakes with Baileys Buttercream Frosting
Espresso Cupcakes with Baileys Buttercream Frosting
Espresso Cupcakes with Baileys Buttercream Frosting
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Recipe - WAYZATA
Recipe: Espresso Cupcakes with Baileys Buttercream Frosting
Espresso Cupcakes with Baileys Buttercream Frosting
Prep Time15 Minutes
Servings12
Cook Time20 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
  1. FOR THE CUPCAKES: 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.
  7. FOR THE FROSTING: In a stand mixer, beat together butter, Baileys, milk and vanilla until smooth.
  8. With the mixer on low speed, mix in confectioners sugar ½ cup at a time until desired consistency is reached.
  9. Remove cupcakes from muffin tin; spread frosting evenly on top.
15 minutes
Prep Time
20 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
FOR THE CUPCAKE BATTER: 1 ¾ cups all-purpose flour
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 10 Pound
$11.99$1.20/lb
¾ cup unsweetened cocoa powder
TCHO Super Powder Unsweetened Cocoa Powder
TCHO Super Powder Unsweetened Cocoa Powder, 6.7 Ounce
Huge Deal
$5.49 was $6.99$0.82/oz
1 teaspoon baking powder
Argo Baking Powder
Argo Baking Powder, 12 Ounce
$3.39$0.28/oz
½ teaspoon baking soda
Our Family Baking Soda
Our Family Baking Soda, 16 Ounce
$1.19$0.07/oz
¼ teaspoon salt
Morton Salt
Morton Salt, 26 Ounce
$2.83$0.11/oz
1 cup unsalted butter, at room temperature
Crystal Farms Unsalted Sweet Cream Butter
Crystal Farms Unsalted Sweet Cream Butter, 1 Pound
$5.39$5.39/lb
1 cup sugar
Crystal Granulated Sugar
Crystal Granulated Sugar, 4 Pound
$4.29$1.07/lb
1 egg + 1 egg yolk
Country Lane Large Eggs
Country Lane Large Eggs, 12 Each
$8.59$0.72 each
1 ¼ teaspoons vanilla extract
McCormick Pure Vanilla Extract
McCormick Pure Vanilla Extract, 1 Ounce
$3.99$3.99/oz
¾ cup whole milk
L&B Classic Whole Milk
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
4 shots espresso or ½ cup strong coffee (cooled) with 2 teaspoons instant espresso powder mixed in
Medaglia d'Oro Instant Espresso Coffee
Medaglia d'Oro Instant Espresso Coffee, 2 Ounce
$6.79$3.40/oz
FOR THE FROSTING: 2 sticks unsalted butter, softened
Crystal Farms Unsalted Sweet Cream Butter
Crystal Farms Unsalted Sweet Cream Butter, 1 Pound
$5.39$5.39/lb
⅓ cup Baileys Irish Cream Liqueur
Not Available
1 tablespoon milk
L&B Classic Whole Milk
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
1 teaspoon vanilla extract
McCormick Pure Vanilla Extract
McCormick Pure Vanilla Extract, 1 Ounce
$3.99$3.99/oz
3 cups confectioners sugar, sifted
Wholesome Organic Powdered Confectioners Sugar
Wholesome Organic Powdered Confectioners Sugar, 16 Ounce
Deal
$4.99 was $5.99$0.31/oz

Directions

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