Chocolate Coffee Cupcakes with Irish Baileys Frosting to get you in the Holiday spirit. The chocolate and coffee cupcakes are so moist and pairs incredibly with Baileys. It’s -1C (30F) here and it feels like -10C (14F), freezing as it is, my feet need the heat from my heated floors on the bathroom. So this is where I sit now, and have been sitting for the past hour, and will probably sit the next hour too.
Thanksgiving is today, and although we don’t celebrate it in Norway, I still enjoy looking at the recipes people come up with, and a lot of stuff look really, really good. So I’m still going to eat it, on a normal Sunday, or even a Wednesday – how crazy am I, right.
The Thanksgiving dinner needs a lot of preparation and time in the kitchen, so I thought I’d give you a very easy dessert to make. These Chocolate Coffee Cupcakes with Irish Baileys Frosting got that festive touch, but really it’s just toss in the bowl, bake and eat. That’s one of the reasons why I love cupcakes, and they’re just so damn cute too. Serving sized cakes with all these delicious frostings, what’s not to love?
I’m sure you’re swamped in stuff you should be doing, instead of reading about why I love food. So I’ll keep it short today and just give you these
Chocolate Coffee Cupcakes with Irish Baileys Frosting
Preheat your oven to 180C (350F). In a small bowl, dissolve the baking soda in room temperature buttermilk (Norwegian: kulturmelk). Melt butter in a sauce pan at low, combine with cocoa powder. When this is smooth, pour in the coffee.
In a separate bowl, sift flour and mix with sugar and salt. Pour in the cocoa-butter mixture and 1 egg and combine at low speed. Add the buttermilk/kulturmelk mixture, and vanilla extract and beat until smooth.
Pour mixture into cupcake liners (about 15 regular muffin-sized). Bake in the oven for around 20 minutes. Voilà!
While the cupcakes are baking, make the frosting. I’m not digging massive amounts of frosting on my cupcakes, you can see how much I put on them, if you want more, you could easily double the recipe. And if you have too much, cover and set in the fridge. No problem!
Don’t get me wrong, I love frosting. It’s just very often too much, I feel like they only put that much on because it looks good. But I need it to be tasty first, hence the more appropriate amount of frosting on mine. Do as you please, as always!
The frosting is super easy to make, just beat all the ingredients together. Spread on the cupcakes when they’re cold.
Serve with a cup of coffee or tea. Need cute Holiday party favors for your upcoming Christmas party? Check this out. (If you purchase anything, I will get a small commission, but at no additional cost to you). There’s just so many cute things!
Is coffee too strong a flavor for you or your kids? Why don’t you try these Chocolate Banana Muffins instead (or in addition to, of course), equally easy and super delicious. Want something more pumpkin-y for Thanksgiving? Pumpkin Snickerdoodle Cookies right over here!
Enjoy and Happy Thanksgiving!
Tell me what you thought of this recipe, either in the comment section below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
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