Makes 12-14 cupcakes
- 1 stick unsalted butter, softened
- 1 C sugar
- 1 tsp. vanilla extract
- 2 eggs
- 1 1/3 C all-purpose flour
- 1/2 C unsweetened cocoa powder
- 1 1/2 tsp. baking powder
- 1 tsp. instant espresso powder or instant coffee powder (I used Starbucks VIA)
- 2/3 C milk
- 1 C semi-sweet chocolate chips
- 1 Tbsp. flour
- 1 recipe Baileys Buttercream (recipe follows)
Preheat oven, and line cupcake/muffin pan with cupcake liners. Sift together flour, cocoa, espresso or coffee powder and baking powder in a medium bowl and set aside. Toss the chocolate chips with the Tbsp. of flour in a small bowl, and set aside. Cream the butter and sugar together until light and fluffy. Mix in vanilla. Add eggs one at a time, mixing well after each addition.
Beginning and ending with the flour mixture, add it alternately with the milk, mixing on low speed until just combined. Fold in the chocolate chips.
Spoon the batter into the prepared liners, and bake for 25 minutes, or until a toothpick inserted into the center of one comes out clean. Cool in pan 5 minutes, then cool completely on wire rack. Frost with Baileys Buttercream.
1 stick unsalted butter, softened
1 1/2 C powdered sugar
3-4 Tbsp. Baileys Irish Cream
Cream the butter until light and fluffy. Add in 1 C of the powdered sugar, and 3 Tbsp. of Baileys. Mix thoroughly, scraping down the sides of the bowl as needed. Add in the final 1/2 C of the powdered sugar, and the remaining Tbsp. of Baileys if frosting is too thick.