Bailey's and Coffee Cupcakes

FabFood
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This recipe changes a traditional after dinner drink into a delectable cupcake.

Ingredients

  • For the cupcakes:
  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • For the Bailey's Buttercream:
  • 3 sticks unsalted butter, softened
  • 2 pounds confectioners’ sugar, sifted
  • Pinch of fine grain sea salt
  • 2 teaspoons pure vanilla extract
  • 5 tablespoons Bailey's Irish Cream
  • 1 to 3 tablespoons milk

Directions

  1. For the cupcakes:
  2. Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners; set aside.
  3. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
  4. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
  5. Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full. Bake for 18 to 22 minutes, or until a cake tester comes out clean. Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.
  6. For the Bailey's Buttercream:
  7. In a large mixing bowl, cream butter with an electric mixer until fluffy; slowly add confectioners' sugar, and continue mixing until well blended.
  8. Add salt, vanilla, and Bailey's Irish Cream; blend on low speed until moistened; add 1 tablespoon of milk and beat until thoroughly combined. If frosting is too thick, gradually add milk until the desired consistency is reached. Pipe frosting onto cooled cupcakes and finish with a chocolate covered coffee bean.
  9. Cake recipe adapted from Ina Garten.

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