1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 tbsp unsalted butter, at room temp
1 large egg, plus 1 large egg white, at room temp
1/4 cup buttermilk
1/4 cup+1tsp STRONG brewed coffee (Starbucks Pike Place roast was used for this cupcake)
Preheat oven to 350 degrees and prepare pan for 12 cupcakes.
Use mixer to combine sugar and butter until fluffy (3-5 minutes).
While that is mixing, whisk together the flour, baking powder, and salt.
Add the egg and egg white slowly to the sugar and egg and beat well.
Add 1/3 of the flour mixture, then add the milk. Add 1/3 more flour mixture and then add the coffee.
Mix in the rest of the flour mixture until just combined (don’t overbeat your cupcakes or they will be disgusting).
Using an ice cream scoop, fill 12 cupcake papers with equal amounts of batter. Bake for 18-20 minutes at 350 degrees.
1/2 package instant vanilla pudding
A little less than 1/2 cup milk
A little less than 1/2 cup heavy whipping cream
3 tablespoons Bailey’s Irish creme
Mix all ingredients with electric mixture until it has the consistency of thick pudding.
Chocolate Buttercream Frosting
1 stick unsalted butter, at room temp
2 cups sifted powdered sugar
1 tbsp unsweetened cocoa powder
1-2 tbsp whipping cream
Beat the butter until it’s smooth and creamy.
Slowly add the powdered sugar until it’s smooth.
Add the milk and cocoa.
Scrape down sides of bowl.
Beat on high 3-4 minutes until light and fluffy.
Cool cupcakes completely.
Cut out a little cone shape in the tops of each cupcake.
Drop in a dollop of Bailey’s filling and squish the top back on the cupcake. If it squirts out the sides a little, no worries.
Pipe the frosting on top, making sure to cover the seams and the filling.
Add espresso bean on top.
Cupcake and Filling recipe adapted from: Frosted Creations
Frosting recipe happens to be the same as Frosted Creations, but is also one I use.