Mar 142012


A few weeks back I was trying to come up with a St. Patrick’s day themed cupcake. I was eventually inspired by a coffee creamer commercial, oddly enough. The one for alcohol free Bailey’s flavored coffee creamer. I thought that would a tasty cupcake. And I had Bailey’s from past cooking (I don’t drink. I don’t like taste of alcohol). I finally settled on a Bailey’s cake with chocolate covered espresso beans with a mocha frosting. These cupcakes are in my top five favorite. And my husband paid me the ultimate compliment when he said it kind of reminded him of his favorite Ben and Jerry’s ice cream, From Russia With Buzz. Don’t try to find it, it’s in their flavor grave yard much to my husband’s despair.

Lately I haven’t been able to take many pictures of the cupcake making process. My 1yo makes it hard to take my time while making them. He enjoys pushing me away from the counters and demanding my attention. He’s cute so I’ll keep him.


See all those pieces of chocolate covered espresso beans?  I was hesitant about the frosting recipe being all that good. Let me tell you: best frosting ever. The original recipe calls for instant coffee dissolved in a splash of water. I wasn’t going to buy instant coffee for one recipe when I have a perfectly good espresso machine. It turned out so delicious. I think it would be great on a lot of different cupcakes.


Irish Cream Cupcakes:

  • 1 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup Bailey’s Irish Cream (I added an additional extra splash)
  • 2/3 cup plus 1/4 cup crushed chocolate covered espresso beans (2/3 wasn’t quite enough, and I thought a full cup would be too much.)
  1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Stir in the Bailey’s until batter is smooth. Add the crushed chocolate covered espresso beans. Fill liners 3/4 full.
  3. Bake 20 to 25 minutes. Cupcakes are done when they spring back to the touch. (makes around 18 cupcakes)

Adapted from this recipe.

Mocha frosting:

  • 1 1/2 cups butter, softened
  • 3 cups powdered sugar
  • 4 tablespoons cocoa powder
  • 2 teaspoons vanilla extract
  • 3 tablespoons espresso
  1. Beat the softened butter with the powdered sugar until it is creamy.
  2. Add in the cocoa powder, vanilla extract & espresso
  3. Beat with the mixer until it’s nice and fluffy (about a minute or 2)

Adapted from this recipe.