How do you celebrate St. Patrick’s Day? Jeff and I typically cook the traditional corned beef and cabbage {made in an Instant Pot with beer!}. For dessert, we switch it up from year to year. This year I thought these decadent Small Batch Mocha Cupcakes with Baileys Buttercream would be a fun addition to our at-home festivities. It’s the perfect size recipe for a small gathering or to keep all to yourself!
I love keeping a bottle of Amaretto and Baileys Irish Cream on hand for desserts! Speaking of Amaretto! Did you try my recipe for Chocolate Cream Cheese Pudding with Amaretto Whipped Cream yet? I’ve been testing an Instant Pot Amaretto Cheesecake that I just can’t seem to get quite right- as soon as I do, you’ll be the first to know about it! But these Mocha Cupcakes with Baileys Buttercream have been a hit in our house the past few weeks. Perfect for celebrating St. Patty’s Day!
A Few Tips for Making Mocha Cupcakes with Baileys Buttercream!
- I dip the cupcakes in ganache, let the ganache firm up, and then proceed with frosting the cupcakes. If you prefer to skip this step, you can!
- I use 5 Tablespoons of Baileys in the buttercream when I make it because I love to pipe the frosting onto the cupcakes. If you want to slather the frosting onto the cupcakes instead of piping it, you may want to add an extra Tablespoon of Baileys to create a buttercream that is easier to spread.
- Always sift powdered sugar for the buttercream- not sifting creates a lumpy and unattractive frosting. OH! And sift, then measure the powdered sugar for this recipe.
- When making the cupcake batter, SLOWLY drizzle the oil into the whipped egg/sugar mixture. Doing this slowly emulsifies the oil into the mixture and keeps the volume you whip into the eggs from deflating.
- Just before you place the cupcakes into the oven, gently tap the bottom of the pan {affiliate link alert! If you purchase this item I may receive a commission from the purchase. Thank you!} onto a counter to pop any air bubbles that may have formed.
And, one final tip!
To bring the eggs to room temperature quickly, place the eggs in a bowl and run hot tap water over them. Let the eggs hang out in their little hot tub while you gather the remaining ingredients!
While the cupcakes bake you can make the frosting, cover it and set it aside until you are ready to use it!
Let the cupcakes cool completely before dipping in the ganache and/or frosting them! Make the ganache when you are ready to dip them. If it firms up before you are finished dipping the cupcakes, rewarm the ganache over super low heat while constantly stirring until fluid again. Let the ganache set up and go wild decorating them however you like. If you have some grated chocolate or chocolate curls around, they make a lovely addition when decorating the cupcakes!
I’ll leave you today with one of my favorite Irish sayings!
~What butter and whiskey won’t cure, there is no cure for.
Happy St. Patrick’s Day!!
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Small Batch Mocha Cupcakes with Baileys Buttercream
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: Serves 6 1x
- Diet: Vegetarian
Description
Small Batch Mocha Cupcakes with Baileys Buttercream! Rich chocolate and espresso cupcakes dipped in decadent ganache and topped with a generous frosting of homemade Baileys Irish Cream infused buttercream! Perfect for a small gathering on St. Patrick’s Day or any day!
Ingredients
For the Mocha Cupcakes:
6 Tablespoons granulated sugar
1 large egg~ at room temperature
1 large egg yolk~ at room temperature
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup cake flour
1/4 cup natural cocoa powder {such as Hershey’s}
1 Tablespoon instant espresso powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup whole milk
For the Ganache Topping:
1/2 cup heavy cream
3/4 cup semi-sweet chocolate chips
1 Tablespoon butter, at room temperature
For the Baileys Buttercream:
3 Tablespoons vegetable shortening {such as Crisco}
1/2 cup butter, at room temperature
3 cups sifted powdered sugar
tiny pinch of fine sea salt
5–6 Tablespoons of Baileys Irish Cream
Instructions
To Make the Mocha Cupcakes:
- Preheat the oven to 350°. Line the inner 6 wells of a muffin pan with liners. Set aside.
- In a medium bowl, whisk together the cake flour, espresso powder, cocoa powder, baking soda, sea salt, and baking powder until thoroughly combined. Set aside.
- Add the egg, egg yolk, and sugar to the bowl of a stand mixer. Mix on medium/high speed until pale yellow and thick. It takes about two minutes.
- With the mixer running, SLOWLY drizzle in the vegetable oil in a thin stream. Add in the vanilla extract.
- Add a third of the flour mixture to the bowl while mixing at low speed. Slowly add half of the milk. Continue adding the flour and milk, and then the last bit of the flour mixture.
- Continue mixing at low speed until the cake batter is mostly smooth. A few tiny lumps are okay.
- Fill the lined muffin wells 3/4 full with the batter.
- Just before placing the cupcakes into the oven, gently tap the bottom of the pan onto a counter to pop any bubbles that may be popping up on the surface.
- Bake on the middle shelf of the preheated oven for 18-20 minutes. {Mine baked for 19 1/2 minutes}.
- Check the cupcakes to see if they are done baking by inserting a toothpick into the center. If you remove it and it has a few moist crumbs clinging to it, they are done.
- Place the pan on a cooling rack for a few minutes when the cupcakes are cool enough to handle remove from the pan.
- Allow the cupcakes to cool completely before dipping them in the ganache and piping the frosting on them.
To Make the Baileys Buttercream:
- Sift the powdered sugar and then measure the three cups.
- In the bowl of a stand mixer, using the paddle attachment, beat the softened butter and vegetable shortening until combined and smooth.
- Add the tiny pinch of sea salt and sifted powdered sugar. Mix on low speed until well combined.
- Slowly drizzle in 5-6 Tablespoons of Baileys Irish Cream until the buttercream is the desired consistency. I use 5 Tablespoons of Baileys if I am piping the frosting onto the cupcakes. If slathering the frosting with an offset spatula onto the cupcakes, you may prefer to use the extra tablespoon of Baileys.
- Cover the bowl and set aside until ready to frost the cupcakes.
To make the Ganache:
In a small saucepan over medium heat, bring the heavy cream to a simmer. The cream will be very steamy, and tiny bubbles will form around the edge of the pan. Remove the cream from the heat and add the chocolate chips. Whisk until smooth. Add the tablespoon of room temperature butter and whisk until fully incorporated.
To Assemble the Cupcakes:
- Hold each cupcake by the base and dip the top into the warm ganache; continue holding upside-down to allow the excess ganache to drip off the cupcake. Turn the cupcakes upright and set them aside to allow the ganache to become firm before piping/slathering with Baileys Buttercream.
- Once the ganache is firm, pipe/slather the buttercream onto each cupcake.
- If you like, sprinkle a bit of grated chocolate onto each cupcake.
- Cupcakes remain fresh in a sealed container on the counter for up to three days.
Notes
- Add the flour to the cupcake batter in three additions: flour, milk, flour, milk, flour.
- Always sift the powdered sugar for the buttercream to create a lump-free frosting.
- You can skip dipping the cupcakes in ganache if you like.
- You will have frosting left- it will keep in the refrigerator for up to one week. Bring back to room temperature and beat again before using.
- Bring the eggs to room temperature quickly, place them in a medium bowl and pour hot {not boiling!} tap water over them. Let sit while you measure the remaining ingredients.
- You can make this recipe using a hand-held mixer; you may need an extra set of hands to slowly drizzle the oil into the cake batter.
- You can make the frosting while the cupcakes bake and set aside. When the cupcakes are completely cool, make the ganache, dip them, set them aside to firm up. Then continue with frosting them.
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: baileys irish cream, cupcakes, mocha cupcakes, small batch, cupcakes for two, st. patrick’s day dessert
