Mocha Cupcakes with Irish Cream Frosting
Whether you’re celebrating an Irish holiday or just craving a sweet treat with a hint of booziness, this baked treat is for you!
You know me and my love/hate relationship with all things baked goods. Too much structure, too many rules, not enough room for improvising! But every so often the mood for baking strikes.
These mocha cupcakes with Irish cream cupcakes get their name from a few different Irish-inspired ingredients. You already know I love to bake and cook with my favorite Irish stout, Irish Death from Iron Horse Brewery. Check out my recipe for Irish oatmeal brown bread, Irish beef stew or beer-braised onion dip.
Like my other recipes involving the rich, smooth and ultra flavorful Irish Death, the result of the cake is moist, nutty and rich in flavor. While regular Irish Death results in this flavor, if you can get your hands on Mocha Death to really drive home that mocha flavor.
But we don’t just stop there with the Irish theme because of course there’s the frosting! What better way to top these bad boys off than some frosting made with Bailey’s Irish cream for a boozy and coffee-forward kick?
I’m not kidding when I say these are some of the best cupcakes I’ve ever had let alone made. They are worth the effort and good for year-round baking!
Mocha Cupcakes with Irish Cream Frosting
Yield 24 - Inspired by Iron Horse Brewery’s Recipe for Irish Death Cupcakes
Ingredients
1 cup Irish Death Beer or Mocha Death (a sister varietal of Irish Death!)
1 cup or 2 sticks of unsalted butter
2 cups granulated sugar
3/4 cup cocoa powder
1 tablespoon dry espresso powder
2/3 cup sour cream
2 eggs, at room temperature
2 tablespoons vanilla extract
2 cup flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
For the Frosting:
1 stick butter, softened
4 cups powdered sugar
1 tablespoon vanilla extract
4 tablespoons Bailey’s Irish Cream
Directions
Preheat oven to 350 degrees. Prepare cupcake tin by adding cupcake liners. Melt butter and beer together in a medium saucepan over low heat. Slowly whisk in sugar, cocoa powder and espresso until well combined. Set mixture aside and allow to cool for at least 5 minutes.
Meanwhile, combine flour, baking soda and salt in a small bowl, then set aside.
In a standing mixer or using a handheld mixer in a large bowl, beat together sour cream, vanilla, and eggs. Slowly add chocolate mixture in, keeping mixer speed on low. Add flour one cup at a time and mix on medium speed until well blended.
Pour cupcake mixture into the prepared cupcake lines to about 3/4 full. Bake for 15-18 minutes or until a toothpick insert into the middle comes out clean.
Cool cupcakes in the pan for about 10 minutes, then remove them to a wire rack to finish cooling completely.
Make Frosting:
Cream the softened butter in the bowl of a mixer. Gradually add the powdered sugar and mix until well combined. Add the vanilla and mix thoroughly. Slowly add Bailey’s until well combined.
Spread on cupcakes with an offset spatula. Feel free to add sprinkles or enjoy as is!
