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Espresso Cupcakes with Baileys Buttercream Frosting

Servings 12 cupcakes
Prep Time 15 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

Instructions

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.