St. Patrick’s Day is just around the corner, and what better way to celebrate than with some Irish coffee cupcakes? These treats are an easy adaptation of my mocha cupcakes and feature Bailey’s Irish Cream in both the cupcake and frosting. The recipe conveniently uses three tablespoons of Bailey’s total – the exact amount in a miniature bottle that you can find at your local state store.
What’s a state store, you non-residents of Pennsylvania may ask? Here in the commonwealth all liquor stores are state-run, and therefore called state stores. Beer, however, comes from a different shop known as a beer distributor, where you can buy six packs or cases. Some restaurants and grocery stores can sell six packs to go, too. What can I say? Apparently Pennsylvanians took Prohibition pretty seriously, and we’ve never quite caught up with the rest of the country…not that you’d be able to tell that on St. Patrick’s Day. Happy (and safe) celebrating!
For the cupcakes
- 1/2 cup coffee, at room temperature
- 1 1/2 teaspoons espresso powder
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon Bailey’s Irish Cream
- 1 1/3 cups flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg, at room temperature
For the frosting
- 1 cup butter, at room temperature
- 3 cups powdered sugar
- 3 1/2 teaspoons espresso powder
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons Bailey’s Irish Cream
Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; my recipe yielded 20 cupcakes.
In a medium-sized glass measuring cup, whisk together coffee and espresso powder until the powder is completely dissolved. Add milk, vanilla, and Bailey’s and stir to combine, then set aside.
In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt; set aside.
In a mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about 3 minutes. Add egg and mix to combine, scraping down your bowl at least once. Add flour mixture and coffee/milk mixture in alternate batches, starting and ending with the flour and mixing just to combine between each. Stir with a spatula to ensure that all the flour mixture is incorporated.
Using a two-inch cookie scoop, drop scoops of batter into the cupcake wells, filling each about two-thirds full. Bake for 17-20 minutes, until a cake tester inserted in the center comes out clean. Remove from oven, then remove cupcakes from tin and cool completely on a wire rack.
To make the frosting, combine espresso powder, vanilla extract, and Bailey’s in a small bowl and stir to completely dissolve the espresso powder. Beat butter on medium speed for about 2 minutes, then add powdered sugar all at once and beat until the sugar is fully incorporated into the butter. Add espresso mixture and beat 2-3 minutes until completely combined; you’ll want to scrape your bowl a few times in the process.
Fit a large piping bag with a Wilton M1 tip and pipe swirls of frosting on each cupcake. Store in an airtight container at room temperature for 2-3 days.