Baileys Coffee Cupcakes

Baileys Coffee Cupcakes

A light and fluffy coffee cake topped with Baileys buttercream and finished with a flake so you can scoop out the buttercream. A perfect grown up cupcake which can be adapted to suit kids too. Just replace Baileys with milk and coffee with chocolate.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12


  • Stand Mixer
  • Cupcake tray
  • Cupcake cases
  • Icecream scoop or dessert spoon
  • Oven
  • Weighing scales
  • Piping bag
  • Star nozzle
  • Tall glass



  • 275 g plain fFlour
  • 1 tsp baking powder
  • 185 g butter
  • 185 g caster sugar
  • 3 medium eggs ( 150 grams)
  • 40 g Baileys cream/milk
  • 25 g powdered instant coffee

Baileys Buttercream

  • 125 g butter at room temp
  • 25 g Baileys cream/milk
  • 250 g icing sugar
  • 1 tsp vanilla extract

To Decorate

  • 10 mini chocolate flakes



  • Preheat the oven to 160 degrees celsius.
  • Prepare a cupcake try with cupcake liners.
  • Place the flour and baking powder in a bowl and mix together and mix.
  • Add the reamining ingredients; butter, sugar, egg, baileys( or milk), instant coffee and whisk to a light consistency.
  • Using an icecream scoop place a scoop of the mixture into each cupcake case. It should be 2/3 full.
  • Bake for 20 minutes or until the cupcakes are springy to touch.
  • Leave the cupcakes to cool before adding buttercream icing.

Bailey's Buttercream

  • Place the butter in the mixer and soften it for a minute. Gradually add the icing sugar, mixing well each time.
  • Add in the vanilla extract and Baileys cream
  • Mix on medium speed for 5 minutes until light and fluffy like whipped cream.

Pipe the cupcakes

  • Place the star nozzle in the piping bag
  • Using a tall glass or container fold your piping bag over the top.
  • Using a spoon or spatula fill the pipping bag with the icing.
  • Remove any air bubbles by squeezing the bag to the top.
  • Place the piping bag directly above the cupcake and press, squeeze and pull. Imagine you are piping a small ice cream cone.
  • Continue until you finish all cupcakes.
  • Add a mini flake. We used whole flakes cut in half.