Dark Chocolate Coffee Cupcakes with Baileys Buttercream

    Dark Chocolate Coffee Cupcakes with Baileys Buttercream


    9 people made this

    About this recipe: This recipe is for rich and moist dark chocolate and coffee cupcakes with a silky Baileys Irish Cream buttercream icing.

    Serves: 7 

    • Cakes
    • 2 teaspoons instant coffee
    • 30ml warm water
    • 60g butter
    • 80g caster sugar
    • 1 egg
    • 2 teaspoons cocoa powder
    • 75g self raising flour
    • 40g ground almond meal
    • 60g dark chocolate
    • 90ml milk
    • Buttercream
    • butter
    • icing sugar
    • Baileys Irish Cream

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C and prepare cupcake cases on baking tray.
    2. Combine instant coffee and water and set aside.
    3. Mix together butter and sugar until light and fluffy. Add egg and mix until combined.
    4. Sieve together flour and cocoa powder and add half to butter mixture. Add almond meal.
    5. Melt the chocolate taking care not to burn it and add to the butter mixture.
    6. Add milk remaining flour/cocoa and coffee to butter mixture and mix well.
    7. Divide into cupcake cases and bake in preheated oven for approximately 20-25 minutes.
    8. For the buttercream mix butter until creamy and then fold in icing sugar and Baileys, adding a little of each at a time until you reach the required quantity and taste.

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