Chocolate Coffee Cupcakes with Irish Baileys Frosting to get you in the Holiday spirit or as a fantastic St. Patrick’s Day treat. The chocolate and coffee cupcakes are so moist and pairs incredibly with the creamy Baileys buttercream. These are simple to make, great to freeze and work for so many occasions.
They are elegant, but not too fancy and a dessert made in heaven for the chocolate + coffee lovers! If you are, then I can highly recommend a few other recipes such as no churn chocolate coffee ice cream, Guinness coffee brownies and chocolate coffee truffles! Scroll to the bottom of this post for even more delicious ideas.
And if you want more excuses for that bottle of Baileys, try this moist chocolate sheet cake with Baileys cream cheese frosting too!
How to store cupcakes
The very best way to store cupcakes is by having the frosted cupcakes in the muffin pan and then covered in a large box. If you don’t have a large enough box for the muffins, I guess it’s not a deal breaker, you just need to accept that the frosting will get a little dry. Best eaten the first 2-3 days, but can be eaten on day 4 and 5 if refrigerated, although refrigerated cakes go stale faster.
If you by any kind of miracle have way too many cupcakes – please do not frost them. Unfrosted cupcakes can be kept quite well in the freezer. You can wrap them in cling foil or aluminum foil. You can also freeze the frosting, but these two elements should be frozen separately for the best texture and flavor.
When ready to defrost a chocolate coffee cupcake, leave it on the counter for a few hours and once it’s defrosted or almost defrosted, go ahead and frost it. The frosting could also thaw on the counter.
Beautiful frosting or delicious frosting?
That is the question.
Not a hard question in my book though. I’m always opting for flavor over looks, and so should you! I know the frosting pictured isn’t the most beautiful, but let me tell you – it is AMAZING. It is so good I’m thinking I should smear it on toast and call it breakfast too.
This buttercream frosting technically has too much liquid and not enough butter. I contemplated long before deciding to not give a sh*t. I’ve tried reducing the liquid, but it just doesn’t get the right flavor – too much powdered sugar flavor and not enough coffee and Baileys. And I don’t want it to taste like just butter either.
Ahh, the struggles. But don’t worry about all this – just make the frosting and see what deliciousness I’m talking about!
And we all love Baileys, right?
To reduce the chance of the buttercream splitting, using ingredients in the same temperature can help. What I found works really well is to combine the hot coffee with cold milk and Baileys and it should get about the same temperature as the butter and powdered sugar.
A note on room temperature butter
Room temperature butter isn’t super soft. In fact, it should feel cool to the touch. It will only make an indent in the butter if you press it with your finger. Room temperature butter is about 65F (18C).
Using room temperature butter in the Baileys frosting makes for a creamier end result as the ingredients bond more seamlessly. Cold ingredients dot not mix well and the frosting could get clumpy.
You can let the cold butter sit on the counter for about 1-2 hours (depending on the temperature in your kitchen) before it’s room temperature. If you need a quick fix, Sally has a great tip on quickly soften butter.
Moist and delicious chocolate coffee cupcakes
Preheat your oven to 350C (180C). Mix your dry ingredients together (1). Melt butter in a sauce pan at low, combine with cocoa powder. When this is smooth, pour in the coffee (2-3).
Pour in the cocoa-butter mixture and 1 egg and combine at low speed (4-5). Add the buttermilk mixture, and vanilla extract and beat until smooth (6-7).
Pour mixture into cupcake liners (about 20 regular muffin-sized). Bake in the oven for around 17-20 minutes. Voilà!
While the cupcakes are baking, make the frosting. I’m not digging massive amounts of frosting on my cupcakes, you can see how much I put on them, if you want more, you could easily double the recipe. And if you have too much, cover and set in the fridge. No problem!
To make the frosting, beat all the ingredients together, but make sure the liquid is room temperature. You can combine cold milk and Baileys with hot coffee and it should get about room temperature. Spread on the cupcakes once they’re cold.
Is coffee too strong a flavor for you or your kids? Why don’t you try these Chocolate Banana Muffins instead (or in addition to, of course), equally easy and super delicious. Want something more pumpkin-y for fall? Pumpkin Snickerdoodle Cookies or Pumpkin White Chocolate Muffins with Streusel Topping!
Did you like these chocolate coffee cupcakes? Here’s more with the chocolate coffee combination:
- Dreamy Creamy Chocolate Coffee Truffles
- Cozy Peppermint Mocha
- Decadent Tiramisu Cake with White Chocolate Mousse
- Easy Christmas Chocolate Rice Puffs
- Super Fudgy Coffee Guinness Caramel Brownies and Guinness coffee salted caramel sauce!
- No Churn Chocolate Coffee Ice Cream
I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year.
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This recipe was originally published on Nov 23rd 2017, but updated on Sep 26th 2020 for better photos and content.