What goes together better than Irish coffee and Bailey’s Irish Cream cupcakes!
Today is National Irish Coffe day! Try not to lick your screen, please. I know it’s tempting because these cupcakes are divine! I love Bailey’s Irish Cream and not only is the frosting infused with it, but the cupcakes are too. I can’t have anymore, though. I need to work off all the holiday weight I put on. I’ve started going back to the gym and I swear I’m sore every day. I sound like an old lady walking up the stairs.
This month has been a whirlwind of chaos! My husband went back to college with me this semester, and there have been lots of illnesses floating around to boot. I’m already ready for another break. Maybe just a really good nap and a hot bubble bath.
Pass me a cupcake.
What you will need
- 2 Cup all-purpose flour
- 2 Cup sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 3/4 cup milk
- 1/4 cup Bailey's Irish Cream
- ½ cup vegetable or canola oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup boiling water
- Bailey's Buttercream Frosting:
- 1 cup 2 sticks softened butter
- 1/8 tsp of salt
- 3 Cup powdered sugar
- 3 Tbsp Baileyís Irish Cream
- Preheat oven to 350• F.
- Line a cupcake pan with cupcake liners
- In a bowl combine flour, sugar, cocoa, baking powder, baking soda, and salt.
- Whisk to combine.
- Add milk, Bailey's, oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
- Reduce speed and carefully add boiling water
- Beat on high speed for about 1 minute.
- Scoop 1/4 cup of batter into cupcake liners and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool for about 30 minutes before frosting.
- Cream butter and salt until fluffy.
- Mix in 1 cup of the powdered sugar then stir in Bailey's
- Mix in remaining powdered sugar and mix until thoroughly combined
- Pipe onto cool cupcakes, using desired tip.