Mocha Cupcakes with Bailey's Buttercream

These mocha cupcakes are a delicious combination of coffee and chocolate! Turn them Irish - and top them with a decadent Bailey's buttercream! Perfect for St. Patrick's Day!

 Mocha Cupcakes with Bailey's Buttercream

St. Patrick's Day is just around the corner. If you asked my boyfriend, he would probably tell you its his favourite holiday. Lol. A day to drink beer and listen to Irish music - he's in.  I knew that I couldn't let St. Patrick's Day pass without making something for the occasion. I used Guinness last year for these brownie sundaes - so this year I wanted to make a dessert with Baileys. Switch things up a bit!

So I know that bakers always say "Trust me! You can't taste the coffee at all!" when we tell you to add coffee to your chocolate cakes. It's true - coffee enhances the chocolate flavour and typically you cannot taste it. However - that was not the goal with these cupcakes. I wanted a hint of coffee flavour to complement the Bailey's buttercream.  So, brew your coffee extra strong! Like double or triple the amount of coffee grounds you would normally use when making coffee. Trust me :) 

 Mocha cupcakes with Bailey's Buttercream

Mocha Cupcakes 


½ c strong hot coffee

¼ c cocoa powder

1 ½  c flour

½  tsp baking powder

½  tsp baking soda

½  tsp salt

½  c butter, cut into cubes

½  c sugar

½ c brown sugar

2 eggs, at room temperature

1 tsp vanilla

¼ c sour cream


Preheat oven to 350F. Line a cupcake pan with liners. In a small bowl, whisk together coffee and cocoa powder. In another medium bowl, sift together flour, baking soda, baking powder and salt. 

In a small sauce pan, over medium heat combine the butter, sugar and brown sugar. Stir occasionally, until the sugar is dissolved and the butter is melted. Remove from heat and pour into bowl of stand mixer fitted with paddle attachment. On medium, beat butter & sugar mixture until it begins to thicken (approx. 4-5 mins). You want to ensure the mixture has cooled slightly before adding your eggs. Add eggs one at a time, scrapping down the sides of the bowl after each addition. Add in vanilla and coffee mixture. Mix until incorporated.  With the mixer on low speed, add the flour mixture. Stir in the sour cream. Mix until just incorporated.

Divide batter evenly into prepared cupcake liners. Fill liners 1/2-2/3rds of the way full.  Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Let cool in pan for 5-10 minutes before transferring to a wire rack to cool completely. 


Baileys Buttercream


In a stand mixer fitted with a paddle attachment beat butter on medium-high speed until light and fluffy

Beat in powdered sugar, one cup at a time, until well combined. Beat in Baileys


1 c butter, at room temperature

3 c powdered sugar 

¼ c Baileys

 Mocha Cupcakes with Bailey's Buttercream

Banana Bundt Cake

A delicious exceptionally moist banana bundt cake with a cinnamon sugar topping. Easy to make and perfect for any occasion! 

 Banana Bundt Cake

Does anyone else's freezer fill up with over ripe bananas incredibly quickly? Or is that just me? Either way, I had a lot of bananas to use up! So of course I decided to make a banana bundt cake! I have been on a bit of a bundt cake kick lately! I just can't help myself they are relatively easy to make and they just look so pretty! This banana bundt cake is moist and delicious. It is great paired with coffee, tea or a large glass of cold milk. I love the pretty shimmer that the cinnamon sugar topping gives the bundt cake. It elevates the bundt cake making it perfect to serve when you have guests coming over.

 Banana Bundt Cake

Banana Bundt Cake


¾ c butter

2 c sugar

3-4 ripe bananas

2 eggs

1 tsp vanilla

3 c flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

½ c sour cream

Cinnamon Sugar Topping (Optional) 

1 tsp cinnamon 

3 tbsp sugar 


Pre-heat oven to 350 F. Grease and flour a bundt cake pan, set aside. 

In the bowl of a stand mixer, fitted with a paddle attachment, on medium speed beat together butter and sugar until light and fluffy. Beat in bananas until well combined. Beat in eggs, one at a time, scraping down the side of the bowl after each addition. Add in vanilla. 

In a medium sized bowl, sift together: flour, baking soda, baking powder, salt and cinnamon. With the mixer on low, slowly add flour mixture to wet ingredients. Mix until just combined, being careful not to over mix. Stir in sour cream.

Transfer batter to prepared bundt pan. Use a spatula to evenly distribute the batter in the pan. Bake for 40 - 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow cake to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely. 

Mix together cinnamon and sugar to create cinnamon sugar topping. Top bundt cake with cinnamon sugar right before serving.

 Banana Bundt Cake 

Buttercream Rosette Cake Tutorial

A quick and simple cake decorating tutorial to learn how to make a buttercream rosette cake using just a Wilton 1B decorating tip! 

 Learn how to make a buttercream rosette cake using just a Wilton 1B decorating tip!

I have made this rosette cake more times that I can count. It is my go-to decorating technique when I need an elegant yet striking cake design. It looks beautiful on it's own or incorporated into a tiered cake design - like this wedding cake I made for my cousin.  I love that it only uses one decorating tip! This decorating technique is quick, simple and perfect for beginners. 

Tips for making a buttercream Rosette Cake

  • Make sure you have enough icing - these roses use up a lot. For an 8 inch cake - filled, crumb coated and covered in roses you will need 2-3 batches of this buttercream
  • Always ice a cold cake. If you try to ice a cake that is still warm from the oven the icing will just melt right off the cake 
  • Add a good crumb coat to your cake before pipping your rosettes. This will lock in any crumbs and create a good base layer of colour for your cake - this is especially important if you are icing a dark cake (like chocolate) with a light colour frosting
  • Chill your cake in between adding the crumb coat and adding the rosettes. This will allow your crumb coat to set up 
  • I prefer the look of a taller cake when decorating with rosettes. Go 3 or 4 layers high - trust me :) 
  • Create rosettes around the sides of your cake first. Start your rosettes at the bottom of your cake and work your way up to the top
  • When you get near the end of  the frosting in your pipping bag, make sure it has enough to complete a rose. It is harder to create the rosettes with a near empty bag (as you can see from my video below - I didn't always take my own advice...)
  • Add swoops or stars to fill in any gaps between roses

How to pipe a rosette? 

Start in what you want to be the centre of the rosette, and using even pressure slowly create a circle (or swirl) around the centre of the rose in a counter-clockwise direction.

What tip to use for a rosette cake? 

Any large star tip will work for creating a rosette cake. My preference is for the Wilton 1B decorating tip. I have seen other beautiful rosette cakes using the Wilton 1M and 2D tips as well. 


 Learn how to make a buttercream rosette cake using just a Wilton 1B decorating tip!

Rosette Buttercream Cake Tutorial


You'll Need 

A 6 or 8 inch cake

Buttercream frosting (2-3 batches)

Pipping bag & tip (1B, 2D or 1M)

Offset spatula


Start with a 6 or 8 inch layered cake. Using your offset spatual, apply a crumb coat, using the same colour of frosting that you will be making your rosettes out of. It doesn't have to be neat, but it should cover the cake enough to keep all of the crumbs in and so the cake doesn't show through in between any gaps of the rosettes.

Place your decorating tip inside of your pipping bag and fill with your buttercream frosting. Start piping your rosettes on the sides of your cake first, working your way to the top and finishing the with top of your cake. To pipe a rosette: start in what you want to be the centre of the rosette, and using even pressure slowly create a circle (or swirl) around the centre of the rose in a counter-clockwise direction. Fill in any gaps between your rosettes with stars or swirls. 


 Learn how to make a buttercream rosette cake using just a Wilton 1B decorating tip!