Ever since I published these Guinness cupcakes last year, readers have asked for a variation made with Baileys Irish Cream. It’s been a couple years since I picked up a bottle of Baileys, so I was excited to put the delicious Irish cream liqueur to use in my kitchen. Baileys Original Irish Cream is made with Irish dairy cream and Irish whiskey. It has a smooth richness and sharp flavor and is often enjoyed on ice, with coffee, or even in Baileys chocolate martinis (those are so good!). These cupcakes would be fun for St. Patrick’s Day, but they really don’t require a special occasion. Give them a try whenever you want to make an irresistible cupcake for the Baileys lover in your life.
Tell Me About These Baileys & Coffee Cupcakes
Flavor: These are sweet cupcakes. You’ll taste both Baileys Irish Cream and coffee flavors in the cupcakes, though both are light. The flavor of both really shines when you pair the cupcakes with the frosting. The buttercream is also made with Baileys and coffee. Anyone who enjoys their Baileys with a little coffee will adore these cupcakes. Texture: Adapted from my vanilla cupcakes, these Baileys and coffee cupcakes are bakery-style soft, fluffy, and moist. Using cake flour and only egg whites (no yolks) promises a soft crumb. Chocolate sprinkles add a pop of texture on the creamy frosting. Ease: Once you have all the right ingredients, it’s just a matter of bringing them together. Unlike other desserts I’ve made with alcohol like this champagne cake roll or these Guinness brownies and Guinness chocolate cake, you don’t have to reduce the alcohol on the stove before using. (It quickly overcooked and the flavor was lacking.) Baileys simply takes the place of milk in the cupcake batter. Time: Set aside 3 hours to complete this recipe, which includes cooling the cupcakes.
Use My Vanilla Cupcakes as the Base
These Baileys and coffee cupcakes are my vanilla cupcakes with the addition of Baileys, room temperature coffee, and espresso powder. I very slightly reduced the amount of sour cream and added a little more liquid. The vanilla cupcake recipe is proven successful time and time again. I use it as the base for chai latte cupcakes, white chocolate strawberry cupcakes, pistachio cupcakes, coconut cupcakes and more.
Do I Have to Use Both Espresso Powder AND Coffee?
Strong black coffee and Baileys are the liquids used in the cupcake batter. However, I found that the cupcakes benefited from an extra boost of coffee flavor. Add a little espresso powder either with the dry ingredients or stir into the black coffee before pouring in. Either way the cupcakes will have extra coffee flavor—something you won’t regret! (You use both espresso powder and coffee in this espresso chocolate chip cake, too.)
What could also work is just using espresso instead of both coffee AND espresso powder. I don’t have a way of making delicious espresso at home, so that’s why I used strong black coffee and espresso powder.
Can I Skip the Alcohol?
Absolutely. If you want a plain coffee cupcake and coffee buttercream, feel free to replace the Baileys in both with more strong black coffee.
Baileys & Coffee Cupcakes Buttercream
This frosting is adapted from my vanilla buttercream, which we also use with added vanilla beans on our St. Patrick’s Day cookies. We loved this frosting, especially with a pinch a salt to offset the sweetness. To make Baileys buttercream, you need room temperature butter, confectioners’ sugar, Baileys, strong black coffee (with espresso powder added if desired, see bullet point below), and a little salt to taste. I usually use 3 Tablespoons of Baileys and 1 and 1/2 Tablespoons of coffee, but you can play with those amounts as long as you have about 4-5 Tablespoons of liquid in the frosting.
If you want even more flavor in the buttercream, use brewed room temperature espresso instead of black coffee. Or whisk 1/2 teaspoon of espresso powder into the coffee to strengthen its flavor.
Since this recipe is made with alcohol, use your best judgement when serving it. Typically alcohol is cooked out of baked goods, but the buttercream frosting is not cooked. PS: I used Ateco 808 piping tip for the pictured cupcakes, the same tip I love using for carrot cake cupcakes. You can see more of my favorite piping tips and a piping video tutorial over on my Piping Tips page. If you are looking for more St. Patrick’s Day recipes, try my Guinness brownies, Lucky Charms treats, or mint chocolate brownies next.
