Since coffee and Baileys Irish Cream go together so well, I decided to use them to make a cupcake with a unique taste. My vanilla cupcake recipe gets a twist when I add Baileys, strong black coffee, and a pinch of espresso powder. If you like Irish cream liqueur, you have to try this delicious dessert.
Many of you have asked for a Baileys Irish Cream version of these Guinness cupcakes since I first posted the recipe last year. After being away for a long time, I finally bought a bottle of Baileys and used the delicious Irish cream liqueur in my kitchen.
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Baileys Original Irish Cream is made with Irish dairy cream and Irish whisky. Bailey’s is often served on ice, in coffee, or in chocolate martinis (yum!) because of how smooth and rich it is and how sharp it tastes. These cupcakes are fun for St. Patrick’s Day, but you can eat them any time. Try them out the next time you want to make some tasty cupcakes for a Baileys fan.
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Please tell me about this coffee and Bailey’s cupcakes.
- Sugary and yummy, the cupcakes taste great. The cupcakes taste like a mild mix of coffee and Baileys Irish Cream. When paired, the cupcakes and frosting bring out the best in each other’s flavors. The buttercream also has Baileys and coffee in it. If you like your Baileys with a little coffee, you’re going to love these cupcakes.
- These Baileys and coffee cupcakes are a twist on my original vanilla cupcake recipe. They have the same light, airy, and moist texture you’d expect from a bakery-style treat. If you bake with cake flour and only use egg whites, the crumb will be soft (no yolks). The frosting is made even more interesting by the addition of chocolate sprinkles.
- Facilitation: It’s easy to put everything together once you have all the parts you need. You don’t have to reduce the alcohol on the stove before using it, unlike other alcoholic desserts I’ve made, like this champagne cake roll or these Guinness brownies and Guinness chocolate cake. (It overcooked too quickly, and the flavor was nonexistent.) Baileys are used instead of milk in the batter for the cupcakes.
- Plan to spend 3 hours on this recipe, including the time it takes for the cupcakes to cool.