Here is the basic recipe that I used:
1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup Baileys
1/2 cup coffee, at room temp
1/2 cup unsalted butter, at room temp
1/2 cup granular sugar
1/2 cup firmly packed dark brown sugar
1 large egg, at room temp
Preheat oven to 350. Sift together flour, cocoa powder, baking powder, baking soda, and salt into a bowl. In a small bowl, combine Baileys and coffee. In the stand mixer on medium-high speed, beat butter & sugars until light and fluffy (2-3 minutes). Add the egg and beat until combined. Add the flour mixture in 3 parts, alternating with the Baileys mixture in 2 parts, beating on low speed until just combined.
Fill the cups about 3/4 full. Bake until a toothpick inserted in the center comes out cleanly, 22-24 minutes.
This recipe made 13 cupcakes for me, although had I not overfilled a few of the cups, it most likely would have made 14.
Now during the process of making the cupcakes, I faced the difficult decision of what sort of frosting I should use. Although the cupcakes have a chocolate base to them, the Baileys is definitely the dominating flavor so really it came down to 2 choices. I could stick with the chocolate buttercream - thus recreating the Hot Chocolate w/ Baileys idea - or I could switch it up and do a coffee buttercream and have the flavors of Coffee w/ Baileys. I opted to do half & half! I also tried out a new (to me!) buttercream recipe from the cookbook and although skeptical, it ended up being a delicious change from my normal recipe! It wasn't as sweet as my typical buttercream which complimented the cupcakes well, although the consistency of the coffee buttercream didn't seem quite right, but may have had something to do with me halving the recipe.
Here are the finished products!
For any cupcake fans out there, I highly recommend Cupcakes by Shelly Kaldunski. It has some great ideas and fabulous photos to provide inspiration!
