Chocolate Espresso Cupcakes with Irish Cream Frosting
Serves 235 mins prep45 mins cook
The absolute best Chocolate Espresso Cupcakes with Irish Cream Frosting! Every bite is the perfect balance between sweet buttercream, bitter espresso, and chocolate cake. It always leaves you wanting more! SO. GOOD.
0 servings
What you need
Instructions
Instructions Cupcakes Heat oven to 350 degrees F. Line muffin tins with liners or spray with baking spray. Set aside. In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt. Set aside. Beat butter and sugar in the bowl of an electric mixer until light and fluffy, about 2-3 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add flour mixture alternately with milk, beginning and ending with flour mixture. Portion batter into prepared muffin tins, filling each about 3/4 full. Bake for 15-20 minutes, until done. Frosting Beat butter with an electric mixer until light and fluffy, about 1-2 minutes. Add powdered sugar. Beat until smooth. Stir in liqueur and vanilla. Pipe onto cooled cupcakes.View original recipe