Baileys Irish Cream Mocha Cupcakes
A friend of mine requested these cupcakes for a work event. Her request was for a coffee-flavored "adult" cupcake. It was a no-brainer to use Baileys Irish cream, which is essentially Irish whiskey mixed with cream, sugar, coffee, chocolate and vanilla and almond extract. With this one ingredient, I killed two birds - the coffee and the alcohol- with one stone, so to speak.
The cupcake itself is infused with Baileys and coffee giving the cupcake a noticiable coffee taste. I also modified the original King Arthur recipe by filling the cupcake with an espresso whipped cream and frosting it with an lightly sweetened American buttercream flavored with Baileys. This cupcake got rave reviews and I think it would be the perfect dessert for your next St. Patrick's Day celebration.
Recipe adapted from King Arthur Flour's Irish Cream Cupcakes
Makes 12 -15 cupcakes
For the cupcakes:
- 1-1/2 cups (187.5 grams) all purpose flour
- 1/2 cup (50 grams) natural cocoa powder
- 1 cup (198 grams) granulated sugar
- 1/2 cup (1 stick or 113 grams) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/8 cup chopped dark chocolate
- 3/4 cup brewed black coffee
- 1/4 cup Baileys Irish Cream liqueur
For the espresso cream filling:
- 3/4 cup heavy cream
- 2 tablespoons confectioners' sugar
- 1 tablespoon cold espresso
For the Baileys buttercream frosting:
- 1 cup (227 grams) unsalted butter, at room temperature
- 2-1/2 cups (283 grams) powdered sugar
- 3 tablespoons Baileys Irish cream
Step 1: For the cupcakes: Preheat the oven to 350 degrees F. Line standard muffin pans with 12 cupcake liners.
Step 2: Sift the flour, cocoa powder, chopped chocolate, baking soda, baking powder and salt into a bowl.
Step 3: In a small bowl or measuring cup, add together the brewed coffee and Bailey's Irish Cream. Set aside.
Step 4: In the bowl of an electric stand mixer with a paddle attachment, beat the butter and granulated sugar on medium-high speed for about 5 minutes until light and fluffy. Add the eggs one at a time and beat for 30 seconds to 1 minute after each egg. Add the vanilla.
Step 5: With the mixer on medium-low speed, add the flour mixture alternating with the coffee and Baileys mixture in 3 additions. Beat until incorporated, scraping the sides as necessary.
Step 6: Using a 1/4-cup ice cream scoop, fill each cupcake liner with batter.
Step 7: Bake until a cake tester inserted in the center comes out with a few moist crumbs attached, 15 to 18 minutes.
Step 8: Transfer the pans to cooling racks and cool for about 10 minutes, and then transfer the cupcakes to the racks to cool completely before filling and frosting.
Step 9: To make the espresso cream filling: While the cupcakes cool, make the filling. In the bowl of an electric mixer fitted with a whisk attachment, whip the cream and confectioners' sugar to firm peaks. On low speed, whisk in the espresso. Use immediately, or hold in the refrigerator until ready to assemble.
Step 10: To make the Baileys buttercream frosting: In a bowl of a stand mixer fitted with the flat beater, beat the butter on medium speed for 1 minute.
Step 11: Starting on low speed, gradually add the powdered sugar until combined. Continue beating for 5 to 7 minutes until light and fluffy.
Step 12: Add the Baileys Irish Cream to the frosting and beat until incorporated and light and fluffy. Add more Baileys if necessary to get a light and fluffy consistency.
Step 13: To assemble: Use an apple corer or melon baller to remove the center from each cupcake, about three-quarters of the way into the cupcake.
Step 14: Use a pastry bag to pipe some of the espresso cream filling into the centers.
Step 15: Pipe a large rosette of Baileys buttercream on top of each cupcake.
Step 16: Top each cupcake with a chocolate covered espresso bean and shaved milk chocolate.