Description
Baileys & Coffee Cupcakes blend Irish cream’s luxurious richness with bold espresso notes in a sophisticated dessert. Rich chocolate ganache and whipped cream frosting complete this indulgent treat that promises pure dessert bliss for coffee and cocktail enthusiasts.
Ingredients
Scale
Main Ingredients:
Cupcake Base:
- 1 ¾ cups (207 grams) cake flour
- 1 cup (200 grams) granulated sugar
- ½ cup (113 grams) unsalted butter
- 3 large egg whites
Flavor Enhancers:
- ⅓ cup (80 milliliters) Baileys Irish Cream
- ¼ cup (60 milliliters) strong black coffee
- 2 teaspoons espresso powder
- 1 ½ teaspoons pure vanilla extract
Supporting Ingredients:
- ⅓ cup (80 grams) sour cream
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Buttercream Ingredients:
Primary Components:
- 1 cup (226 grams) unsalted butter
- 4 cups (480 grams) confectioners’ sugar
Flavor Additions:
- 3 tablespoons (45 milliliters) Baileys Irish Cream
- 1 ½ tablespoons strong black coffee
- ½ teaspoon espresso powder
Finishing Touch:
- 1 pinch salt
Optional Garnish:
- Chocolate sprinkles
Instructions
- Preheat the oven to 350°F (177°C) and arrange cupcake liners in two muffin pans, accommodating approximately 14 cupcakes.
- In a medium bowl, thoroughly combine cake flour, espresso powder, baking powder, baking soda, and salt using a whisk until evenly distributed.
- Using an electric mixer, cream butter at high speed until smooth and silky, approximately 1 minute.
- Gradually add sugar to the butter, beating on high speed for 2 minutes until the mixture becomes light and voluminous.
- Incorporate egg whites and vanilla extract, mixing until fully blended.
- Fold in sour cream, ensuring complete integration and scraping down the bowl’s sides as necessary.
- Reduce mixer speed to low and gradually introduce dry ingredients, then carefully pour in coffee and Baileys liqueur.
- Mix ingredients until just combined, being careful not to overmix the batter.
- Fill cupcake liners approximately two-thirds full to prevent overflow during baking.
- Bake for 19-22 minutes, or until a toothpick inserted into the center emerges clean.
- Remove from oven and allow cupcakes to cool completely before frosting.
- For buttercream, beat butter at medium speed for 2 minutes until creamy and smooth.
- Add confectioners’ sugar, espresso powder, Baileys, and coffee to the butter.
- Beat initial mixture on low speed for 30 seconds, then increase to medium-high for 2 minutes until light and fluffy.
- Adjust frosting consistency by adding more confectioners’ sugar or Baileys as needed.
- Sprinkle a pinch of salt to balance the sweetness of the frosting.
- Generously frost cooled cupcakes and optionally garnish with chocolate sprinkles.
Notes
- Prepare baking tools and ingredients in advance to ensure a smooth baking experience.
- Use room temperature ingredients for better mixing and a more consistent cupcake texture.
- Avoid overmixing the batter to prevent tough, dense cupcakes with a rubbery consistency.
- Coffee and Baileys can be adjusted to taste, allowing for a personalized flavor profile.
- Cool cupcakes completely before frosting to prevent melting and maintain a clean, professional look.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 12
- Calories: 385 kcal
- Sugar: 38 g
- Sodium: 95 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 60 mg