Cupcake #24 – Coffee Chocolate Cupcakes with Bailey’s Irish Cream Frosting
Cupcakes: ½ tsp baking soda ¼ c buttermilk 3 heaping T cocoa 1 stick butter ½ cup coffee (I used instant because I don’t drink coffee, Starbucks has instant packets that are cheap and can be purchased anywhere) 1 c sugar 1 c flour ¼ tsp salt 1 egg ½ tsp vanilla In a small bowl, dissolve baking soda in room-temperature buttermilk. In a saucepan melt butter and cocoa together at a low temperature. When smooth, add coffee. In a separate bowl, sift together sugar, flour and salt. Add cocoa mixture and egg and mix at low speed. Add buttermilk mixture and vanilla and beat until smooth. Bake at 350 for 20 minutes or until inserted toothpick comes out clean.
Icing: 1 stick butter 4 cups confectioners’ sugar ¼ cup Baileys Irish Cream 1 tsp vanilla 1 T milk 2 T coffee Beat ingredients together until smooth. Spread on cupcakes.
I topped the cupcakes with chocolate covered espresso beans for pretty and flavor enhancement to the cupcake. They can be purchased at places like Starbucks, etc.