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!
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 :)
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.
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