Irish Cream Cupcakes

Name: Irish Cream Cupcakes
Prep time: 10 min
Cook time: 17 min
Ingredients: 90 gm Flour; 30 gm Cocoa powder; 1/2 tsp Baking powder; 1/4 tsp Baking soda; 100 gm Castor sugar; 60 gm Butter (soft); 1 Egg; 1 tsp Vanilla; 85 ml Black coffee; 30 ml Baileys; 50 gm Dark chocolate chips; 75 gm Dark chocolate; 75 ml Whipping cream; 10 gm Butter; 15 ml Baileys; 115 gm Butter (soft); 250 gm Icing sugar; 10 ml Black coffee; 20 ml Baileys

These cocoa coffee cupcakes are filled with a Baileys dark chocolate ganache center and topped with a coffee flavored buttercream. A fluffy cupcake, simple frosting and quick ganache makes these cupcakes easy to make but perfect for St. Patricks Day.

This is a Baileys recipe. When I say this I meant it. We are using baileys in the cupcake batter, the ganache as well as the buttercream. Why? Because why not?! It is such a simple cupcake recipe and honestly works so well. The cake itself is fluffy and tender making for a melt in your mouth sponge with every bite. The ganache is packed with flavor from the dark chocolate and baileys. You don’t need a lot of baileys here but a little goes a long way. As for the buttercream, we not only add more baileys in it but also black coffee. The amount of Baileys used was definitely intentional as St. Patricks Day isn’t going to celebrate itself. This cupcake recipe is dedicated to the occasion.

What ingredients do you need to make the Irish Cream Cupcakes?

To make the cupcakes we need flour, cocoa powder, castor sugar, baking powder, baking soda, butter, vanilla, an egg, black coffee and Baileys. I also add chocolate chips in the batter and on top for more chocolatey goodness. There is a lot of liquid in the cupcake recipe making for a runny batter but it is this liquid that makes a very tender cupcake.

To make the ganache we use whipping cream, dark chocolate, butter and baileys. To make the buttercream we need butter, icing sugar, vanilla, coffee, and baileys. There is a good amount of liquid in the buttercream as well, this ensures a very creamy and smooth frosting that is perfect for piping.

What substitutes can you use to make the Irish Cream Cupcakes?

Flour –

I have used all purpose flour here, you can use spelt flour, cake flour or even gluten free cake flour mix.

Castor sugar –

I prefer using white sugar in this recipe as it is neutral. You could use brown sugar but the cupcakes won’t rise as much. Also if you are using any other sweetener like coconut sugar or palm sugar, it works in the recipe but the flavor does change.

Dark chocolate chips –

You can use a chocolate bar chopped into tiny pieces, it is optional and you don’t need to add it in the cake but I love the texture and flavor it adds. Ideally you want to use dark chocolate but milk chocolate works too.

Non alcoholic –

If you want to make this recipe non alcoholic, just leave the Baileys out and replace it with strong black coffee. The recipe uses a lot of coffee so this would just add to it.

Butter –

The cupcake, ganache and buttercream need butter. You can use any you like. If you are vegan use a vegan/plant based butter spread in place of the butter in all three components.

Eggless –

You can use 2 flaxseed eggs in place of the eggs to make this cupcake eggless.

What equipment do you need to make the Irish Cream Cupcakes?

To make the cupcake batter we need a large mixing bowl, electric beater and cupcake tray. I made my own cupcake liners and you can too, just watch the YouTube video for a tutorial. You will need a small glass and baking paper cut into squares to make the wrappers. To make the ganache we need to heat the cream in a small sauce pot and a spoon to stir it together. As for the buttercream we need a large mixing bowl and an electric beater. This makes the fluffiest and creamiest frosting. If you are making this without an electric beater you will need alot of patience and elbow grease to whip it up. You need an apple corer to remove the center and piping bags to get the ganache and frosting on the top.

How to make the Irish Cream Cupcakes?

Preheat the oven to 180℃. To make the cupcakes we start by stirring together the dry ingredients until combined. Add the butter, egg and vanilla, beat until combined. Add the cooled coffee and baileys, beat until well combined. Add the chocolate chips and set aside. Line your cupcake tin with liners or make you cupcake liners with baking paper (watch my video to know how). Scoop the batter into the lined tin and bake for 15-17 mins until risen and tooth pick inserted into the center comes out clean. Set aside to cool.

Let us make the ganache, heat the cream in a small sauce pot until simmering. Take off the heat and add the chocolate and butter in the sauce pot. Let it sit for a few mins before stirring together. Add the baileys and stir until combined. Set aside to cool down. To make the buttercream we start by beating the butter in a large bowl until creamy, pale and fluffy. Add a the icing sugar in 2 parts beating well between each part. Add the coffee and the baileys. Beat well. And transfer to a piping bag. I used a round nozzle to pipe the frosting but you could use any you have. Once the ganache is cooled pour into a piping bag as well.

Once the cupcakes are cooled, using an apple corer remove the centers and fill the cavity with the ganache. It is easier to do this if you are using a piping bag as suggested. Once the centers are filled, pipe the buttercream on top of the cupcake and drizzle the remaining ganache on the top of the frosting.

How to serve the Irish Cream Cupcakes?

I would serve them with a glass of chilled Baileys but you can serve it with black coffee, or any coffee of your choice. It is also yummy with milk.

How lot store the Irish Cream Cupcakes?

They are best served the same day or the next day. I store these cupcakes individually wrapped in foil and then in an air tight container for up to 3 days at room temperature away from sunlight. You could wrap the cupcakes on their own in an airtight container and freeze them without the frosting for 1 month. Defrost when needed and serve. The buttercream will keep well in an air tight container for up to 1 week in the fridge, you will need to bring the frosting to room temperature, beat it again and then use it.

Now that we have covered how to make these Irish Cream Cupcakes, let us get baking. Happy St Patricks Day Ninjas!