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–+ servings
angled close up of chocolate espresso cupcakes on wire cooling rack

Chocolate Espresso Cupcakes with Irish Cream Frosting

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.
Course: Desserts
Cuisine: American
Prep Time: 20 minutes
Cook Time: 18 minutes
Servings: 18 cupcakes
Calories: 432kcal

Ingredients

Cupcakes

  • 1½ cups all purpose flour
  • 1 cup Dutch-process cocoa sifted
  • 2 teaspoons espresso powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter room temperature
  • 1⅛ cups granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup whole milk room temperature

Frosting

  • 1½ cups salted butter room temperature
  • 3 cups powdered sugar sifted
  • 3 Tablespoons Irish cream liqueur
  • ¾ teaspoon vanilla extract

Instructions

Cupcakes

  • Heat oven to 350℉/177℃.
  • 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 ¾ 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.

Notes

  • The butter and eggs need to be room temperature for this recipe.
  • Room temperature is about 70℉/21℃.
  • Be careful not to over mix the batter.
  • This cupcake batter is VERY thick. It's best to use a cookie scoop to portion it into the cupcake pans.
  • If you don’t having piping bags, you can actually use a zip top bag and cut the corner off to pipe the frosting!
  • Make sure you store these cupcakes in the refrigerator!
  • Baking may vary based on your oven! Use a cake tester/tooth pick to check if your cupcakes are done.
  • Remember to sift the powdered sugar for the frosting to ensure no lumps are in your frosting!

Nutrition

Serving: 1cupcake | Calories: 432kcal | Carbohydrates: 45g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 268mg | Potassium: 126mg | Fiber: 2g | Sugar: 34g | Vitamin A: 855IU | Calcium: 62mg | Iron: 1mg