Description
These Baileys and coffee cupcakes combine the rich flavors of Baileys Irish Cream, strong black coffee, and espresso powder for a moist, flavorful treat. Topped with a creamy Baileys coffee buttercream, these cupcakes are perfect for any coffee or cocktail lover looking for a delicious dessert with a boozy twist.
Ingredients
Units
Scale
Cupcake Batter
- 1 and 3/4 cups (207g) cake flour (spooned & leveled)
- 2 teaspoons espresso powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/3 cup (80g) sour cream or plain yogurt, at room temperature
- 1/4 cup (60ml) strong black coffee, cooled to room temperature
- 1/3 cup (80ml) Baileys Irish Cream
Baileys Coffee Buttercream
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 1/2 teaspoon espresso powder (optional)
- 3 Tablespoons (45ml) Baileys Irish Cream
- 1 and 1/2 Tablespoons strong black coffee, cooled to room temperature
- pinch of salt
- optional: chocolate sprinkles for garnish
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and prepare a second pan with 2 liners to accommodate about 14 cupcakes total. Set aside.
- Mix Dry Ingredients: Whisk together the cake flour, espresso powder, baking powder, baking soda, and salt in a bowl. Set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until fully creamed. Scrape down bowl sides as necessary.
- Add Wet Ingredients: Add the egg whites and vanilla extract to the batter and beat on medium-high speed until combined. Then, beat in the sour cream until evenly distributed.
- Incorporate Dry Ingredients: Reduce mixer speed to low. Gradually add the whisked dry ingredients and mix just until incorporated. Keep mixer on low and slowly pour in the cooled black coffee, followed by the Baileys Irish Cream. Beat just until combined to avoid over-mixing and check for lumps, whisk by hand if needed.
- Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full to prevent overflow. Bake for 22 minutes or until a toothpick inserted in the center comes out clean. For mini cupcakes, bake 13 minutes. Remove from oven and cool completely before frosting.
- Prepare Buttercream Frosting: With a mixer and paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, espresso powder (if using), Baileys, and black coffee. Beat on low for 30 seconds, then increase to medium-high and beat for 2 minutes until fluffy. Adjust consistency by adding more confectioners’ sugar if too thin or a bit more Baileys if too thick. Add a pinch of salt if frosting is too sweet.
- Decorate Cupcakes: Frost the cooled cupcakes with the Baileys coffee buttercream and garnish with optional chocolate sprinkles. Use a piping bag with an Ateco 808 tip or spread as desired.
- Storage: Store leftover cupcakes covered in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing: Cupcakes and frosting can be made 1 day ahead and stored covered at room temperature or refrigerated. Bring frosting to room temperature before use. Frosted or unfrosted cupcakes freeze well up to 2-3 months; thaw overnight in the refrigerator.
- Cake Flour Substitute: If unavailable, make homemade cake flour by mixing all-purpose flour with cornstarch and sifting. Remove 1/4 cup per recipe instructions.
- Espresso Powder & Coffee: You can replace espresso powder with brewed espresso or adjust coffee quantities. Espresso powder enhances the coffee flavor but can be omitted in frosting if preferred.
- Leftover Egg Yolks: This recipe uses only egg whites. Use leftover yolks in other recipes like custards or crème brûlée.
- Baileys Variations: Substitute regular Baileys with flavored varieties (salted caramel, espresso) for different twists.
- Alcohol-Free Version: Replace Baileys in both batter and frosting with strong black coffee for non-alcoholic cupcakes.
- Cake Adaptation: Use this batter and frosting for cakes. For a 6-inch cake, follow cake baking instructions. For a 9-inch cake, reduce sugar and adjust liquids as noted for best results.
- Special Tools Recommended: Electric mixer, mixing bowls, whisk, muffin pans, cupcake liners, piping bag and tip, cupcake carrier for storage.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360 kcal
- Sugar: 32 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
