Best 2 Baileys Coffee Cupcakes Recipes

Indulge in a decadent journey with Baileys Coffee Cupcakes, a heavenly fusion of coffee and Irish cream liqueur that tantalizes your taste buds. These delectable treats start with a moist and fluffy coffee-flavored cupcake base, perfectly complemented by a luscious Baileys Irish cream frosting. The rich, velvety frosting adds a touch of sophistication, while the hint of coffee in the cupcakes creates a balanced and harmonious flavor profile. Each cupcake is topped with a generous drizzle of chocolate ganache, elevating the experience to a new level of indulgence. Whether you're a coffee aficionado or a lover of sweet indulgences, these Baileys Coffee Cupcakes are sure to become a favorite. Get ready to embark on a culinary adventure that will leave you craving more.

Here are our top 2 tried and tested recipes!

BAILEYS & COFFEE CUPCAKES

Baileys & Coffee Cupcakes image

Espresso-spiked coffee cupcakes topped with the perfect companion, light-as-a-cloud Baileys whipped cream. Sprinkle some instant espresso on top, and you're good to go. I love these for Saint Patrick's Day.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 14

Ingredients

2 tablespoons instant espresso powder + additional espresso powder for dusting
1/2 cup boiling water
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup Baileys Irish Cream
1 stick unsalted butter (room temperature)
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
1 1/2 cups heavy cream
3 tablespoons powdered sugar
3 tablespoons Baileys Irish Cream

Steps:

Preheat oven to 350 degrees Fahrenheit. Prep 15 standard 1/2-cup-size muffin cups with liners.
In a small bowl or mug, pour the boiling water over the espresso powder, stir, and let cool.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the Baileys to the water and espresso.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the granulated sugar and brown sugar with a mixer on medium speed, until light yellow and fluffy, about three minutes.
Add the eggs one at a time, mixing well after each addition.
Add the flour in thirds, alternating with the espresso-Baileys mixture. Continue beating until well combined.
Fill the fifteen muffin cups about three-quarters full.
Bake for about 20 - 22 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
Remove from oven, let cool for about five minutes, then remove the cupcakes to wire racks to cool completely.
Make the frosting. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if you're using a hand mixer), pour in the whipping cream (the colder the whipping cream and the bowl, the better for whipping). Beat at low speed until the whipping cream begins to thicken. Add the Baileys and the powdered sugar, then turn the mixer to high and beat until the whipping cream thickens enough to form semi-stiff peaks.
Spread the whipped cream onto the cupcakes with a knife, or you can spoon it into a pastry bag fitted with the tip of your choice or even a Ziploc bag with the corner snipped off, then squeeze the icing onto the cupcakes.
Sprinkle a bit of espresso powder on top of each cupcake.

BAILEY'S IRISH CUPCAKES

Bailey's Irish Cupcakes image

These sweet cakes taste just like the real thing! A fun variation of a plain cupcake. These taste great topped with whipped cream or a buttercream frosting.

Provided by Claire

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream

Time 30m

Yield 12

Number Of Ingredients 10

Ingredients

½ cup butter, softened
¾ cup white sugar
4 egg yolks
¾ cup sour cream
½ teaspoon vanilla extract
1 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
6 tablespoons Irish cream liqueur (such as Baileys®)

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Line 12 muffin cups with paper liners.
Beat butter in a large bowl with an electric mixer until the butter is light and smooth, 2 to 3 minutes; beat in sugar until the mixture is light and fluffy, at least 5 more minutes.
Beat in egg yolks one at a time, mixing until each yolk is just combined before adding the next; mix in sour cream and vanilla and almond extracts.
Sift flour in a separate bowl with baking powder and salt.
Stir flour mixture into the liquid ingredients in thirds, alternating with Irish cream liqueur, until the batter is smooth.
Pour batter into the lined muffin cups.
Bake in the preheated oven until the cupcakes are golden brown on top and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes.

Nutrition Facts : Calories 233.6 calories, Carbohydrate 25.1 g, Cholesterol 94.9 mg, Fat 12.3 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 7.3 g, Sodium 154.6 mg, Sugar 16 g

Tips:

Use high-quality ingredients: Fresh coffee, real butter, and good-quality cocoa powder will make a big difference in the flavor of your cupcakes.
Don't overmix the batter: Overmixing can make the cupcakes tough. Mix just until the ingredients are combined.
Fill the cupcake liners only about 2/3 full: This will help prevent the cupcakes from overflowing in the oven.
Bake the cupcakes until a toothpick inserted into the center comes out clean: This will ensure that the cupcakes are cooked through.
Let the cupcakes cool completely before frosting them: This will help the frosting to set properly.
Use a piping bag to frost the cupcakes: This will give you a neat and professional-looking finish.
Decorate the cupcakes with your favorite toppings: Chocolate chips, sprinkles, or chopped nuts are all great options.

Conclusion:

These Bailey's coffee cupcakes are the perfect treat for any occasion. They're moist, flavorful, and have a delicious Bailey's frosting. They're sure to be a hit with your friends and family. So next time you're looking for a special dessert, give these cupcakes a try. You won't be disappointed!