Baileys Espresso Cream Cupcakes Recipe

Baileys Espresso Cream Cupcakes Recipe
Staff Writer
Baileys Espresso Cream Cupcakes
Anna Beth Weber
Baileys Espresso Cream Cupcakes

For the baker with a laid-back personality, these Baileys espresso cream cupcakes are perfect. The ingredients for these cupcakes reflect an easygoing attitude — espresso for a smooth persona, Baileys for an inviting smile, and a sugar cookie base for a sweet demeanor.

12
Servings
550
Calories Per Serving
Deliver Ingredients

Ingredients

For the sugar cookie

  • 1  cup  butter, softened
  • 1  cup  super fine sugar
  • 1/2  teaspoon  salt
  • large egg yolk
  • large egg
  • 2  teaspoons  vanilla extract
  • 2 1/2  cups  all-purpose flour, plus more for rolling dough

For the sauce

  • 3  ounces  bittersweet chocolate
  • 2  ounces  heavy cream
  • 1/4  teaspoon  espresso powder
  • 1  tablespoon  Baileys Original Irish cream

For the cupcakes

  • 1 1/4  cup  all-purpose flour

  • 1  teaspoon  baking powder

  • 1/4  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 3/4  cups  granulated sugar

  • 1/3  cup  vegetable oil

  • 1  cup  coconut milk or soymilk
  • 2 3/4  teaspoons  vanilla extract
  • 1  cup  heavy cream
  • 1/2  cup  sour cream
  • 1/3  cup  confectioners’ sugar
  • 1 1/2  tablespoon  instant vanilla pudding

Directions

For the sugar cookie

Cream together the butter, sugar, and salt in the bowl of an electric stand mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg yolk and beat well before adding whole egg.

Add the vanilla extract and beat until well incorporated. Next, add the flour and beat at low speed just until the flour is mixed in. Do not overmix. Divide the dough in ½ and wrap in plastic. Refrigerate until firm, at least 1 hour and up to 2 days.

Preheat the oven to 375 degrees.

Soften ½ of the dough at room temperature for 15 minutes. Reserve the other ½ for another use. Lightly flour a work surface and quickly roll out the dough until it is ¼-inch-thick, flouring the top side of the dough as well to prevent it from sticking to rolling pin.

Line a cookie sheet with parchment paper. Stamp out small cookies using a cookie cutter of your choice and place on the cookie sheet. Place in the oven and bake until the edges are slightly golden, about 8-10 minutes. Remove from the oven and let cool on a rack.

For the sauce

Put the chocolate in a small, heatproof bowl. Bring the cream to a simmer in a small pan over medium-low heat. Remove from heat, then quickly stir in the espresso powder and Baileys. Pour over the chocolate and let sit for 1 minute. Stir until combined and set aside.

For the cupcakes

Preheat the oven to 350 degrees.

Place cupcake liners in a muffin pan. In a medium-sized bowl, sift together the flour, baking powder, baking soda, and salt. Whisk in the granulated sugar. In another bowl, whisk together the oil, milk, and 2 teaspoons of the vanilla extract. Pour the wet ingredients into the dry ingredients and whisk to combine.

Mix only until relatively smooth and fill the cupcake liners with a scant ¼ cup batter. The cupcake liner should be just under 2/3 of the way full. Transfer to the oven and bake until golden and a toothpick inserted in the center comes out clean, about 20-22 minutes. Remove from the oven, transfer to cooling rack, and allow to cool to room temperature.

Meanwhile, put a medium-sized mixing bowl and the whisk attachments from the electric mixer in the freezer for 20 minutes. Remove from the freezer and combine the heavy cream, sour cream, sugar, remaining vanilla extract, and pudding in the bowl. Use an electric mixer on high speed to whip to stiff (but not grainy) peaks, about 1-2 minutes. Set the vanilla cream aside.

Pour the warm chocolate sauce into resealable plastic sandwich bag. Snip off the corner to make a very small hole. Drizzle the sauce decoratively onto the cooled cookies and cupcakes. Fit a piping bag with a large star tip, set in a water glass and fill halfway with vanilla cream. Pipe a towering swirl on each cupcake, top with a cookie, and serve.

Nutritional Facts

Total Fat
17g
24%
Sugar
11g
12%
Saturated Fat
5g
21%
Cholesterol
25mg
8%
Carbohydrate, by difference
88g
68%
Protein
11g
24%
Vitamin A, RAE
67µg
10%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
177mg
18%
Choline, total
15mg
4%
Fiber, total dietary
5g
20%
Fluoride, F
1µg
0%
Folate, total
126µg
32%
Iron, Fe
4mg
22%
Magnesium, Mg
24mg
8%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
128mg
18%
Selenium, Se
24µg
44%
Sodium, Na
197mg
13%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
55g
2%
Zinc, Zn
1mg
13%

Cupcake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Cupcake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Cupcake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,