Small Batch Chocolate Cupcakes with Baileys Buttercream Frosting
This recipe makes just 6 perfect cupcakes. It’s a just-the-right-amount of cupcakes kinda recipe. Top them with a deliciously smooth Baileys Buttercream Frosting!
Servings: 6 servings
Calories: 526kcal
Ingredients
- ⅓ cup unsweetened cocoa powder
- ⅓ cup brewed coffee hot, (can be substituted with hot water)
- 2 tablespoons sour cream (can be substituted with plain greek yogurt)
- ½ teaspoon vanilla extract
- ⅓ cup unsalted butter room temperature
- ⅓ cup granulated sugar
- 2 tablespoons light brown sugar packed
- 1 large egg room temperature
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
Frosting
- ½ cup unsalted butter room temperature
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 2 cups powdered sugar
- 3 tablespoons Baileys Irish Cream
Instructions
Prepare the Cupcakes:
- Preheat oven to 350°F.
- Line a 6-cup muffin pan with cupcake liners or place paper cupcake cups on a sheet tray and set aside.
- In a medium bowl, whisk together the cocoa powder, coffee, sour cream, and vanilla to make a shiny fudge. Set aside.⅓ cup unsweetened cocoa powder, ⅓ cup brewed coffee, 2 tablespoons sour cream , ½ teaspoon vanilla extract
- In the bowl of a stand mixer, beat the butter until smooth and shiny, about 2-3 minutes.⅓ cup unsalted butter
- Add the granulated and brown sugars and continue beating until fluffy, and then beat in the egg, mixing well.⅓ cup granulated sugar, 2 tablespoons light brown sugar, 1 large egg
- In a separate bowl, whisk together the flour, baking soda, and salt.½ cup all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon kosher salt
- Add the flour mixture to the butter mixture in thirds, alternating with the fudge mixture, scraping down the bowl several times as you go.
- Divide the batter between the cupcake liners and bake for 22- 25 mins.
- A toothpick inserted into the center of the middle cupcake should come out clean when they are done.
- If there’s batter on the toothpick, continue baking for a few minutes more until it comes out clean.
- Let the cupcakes cool before turning them out on a wire rack to cool completely before frosting.
Prepare the Frosting:
- In the bowl of a stand mixer or with a hand mixer, add the butter and mix on medium speed until smooth.½ cup unsalted butter
- With the mixer off, add the salt and vanilla.¼ teaspoon salt, ½ teaspoon vanilla extract
- Mix until thoroughly combined.
- With the mixer on low, gradually add the powdered sugar, a little at a time until thoroughly combined.2 cups powdered sugar
- Add in the Baileys and mix well. Scrape the bottom and sides of the bowl and mix again.3 tablespoons Baileys Irish Cream
- Once the cupcakes are completely cooled, frost using a piping bag or offset spatula
Video
Notes
- Store frosted cupcakes in the fridge in a sealed container or covered tightly in plastic wrap for up to 3 days.
- Store extra frosting in a closed container in the fridge for up to 2 weeks. Stir well before using.
Nutrition
Serving: 1 cupcake | Calories: 526kcal | Carbohydrates: 67.2g | Protein: 3.6g | Fat: 28.3g | Saturated Fat: 17.3g | Cholesterol: 103mg | Sodium: 201.6mg | Fiber: 1.6g | Sugar: 55.9g
