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Irish Cream Cupcakes

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.
Prep Time 10 mins
Cook Time 17 mins
Chill time 1 hr
Course Dessert, Sweet tooth, tea time, Finger food, Celebration, Bar
Cuisine American, Irish
Servings 6 Cupcakes

Equipment

  • Large mixing bowls
  • Electric beater
  • Spatula
  • Spoons
  • Baking paper
  • Cupcake tray
  • Apple corer
  • Piping bags

Ingredients
  

Cupcakes

  • 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

Baileys Chocolate Ganache

  • 75 gm Dark chocolate
  • 75 ml Whipping cream
  • 10 gm Butter
  • 15 ml Baileys

Baileys Coffee Buttercream

  • 115 gm Butter soft
  • 250 gm Icing sugar
  • 10 ml Black coffee
  • 20 ml Baileys

Instructions
 

To make the Cupcakes:

  • Preheat the oven to 180℃. 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.

To make the Baileys Chocolate Ganache:

  • To 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. Once the ganache is cooled pour into a piping bag as well.

To make the Baileys Coffee 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.

Assembly:

  • 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.
  • Serve as you like, ideally with a glass of chilled Baileys.

Notes

  • If the cupcake batter looks curdled, it is normal as there is a high amount of liquid in the batter.
  • You can use any cupcake liner you have or make them at home like I did (watch the video to know how I did)
  • When making the ganache, let the chocolate melt in the hot cream before you start stirring as stirring cools down the mixture making for a lumpy ganache.
  • If your buttercream is too runny it could be because the butter has started to melt cause it might be hot so you can add more icing sugar and/or place the frosting in the fridge for a few minutes to firm the butter up. If the frosting is too stiff add more baileys or black coffee to get the consistency right.