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Baileys Cupcakes with Mocha Frosting

What goes better with Baileys Irish Cream than chocolate and a freshly brewed cup of coffee?! These Baileys Cupcakes topped with mocha buttercream are a magical combo!

close up of Bailey's cupcakes topped with a swirl of mocha buttercream frosting and green sprinkles

I created this cupcake recipe for St. Patrick’s Day using one of my favorite flavor duos. The instant coffee or espresso powder (I used Starbucks Via Columbian) gives the frosting a rich mocha taste. Don’t like coffee? Just do a chocolate buttercream instead, still incredibly delicious!

As some of you already know, I’m a cupcake fanatic. A few more favorites on the blog that you shouldn’t miss are these S’ mores cupcakes, Dark Chocolate Peppermint Cupcakes, Devil’s Food Cupcakes with Chocolate Chip Buttercream, Surprise Inside Chocolate Peanut Butter Cupcakes, Pumpkin Cupcakes with Maple Cream Cheese Frosting, and Lavender Earl Grey Teacake Cupcakes.

For a healthier cupcake version, these Chocolate Bliss Cupcakes are the bomb!

platter of baileys cupcakes in green shamrock liners with mocha frosting and green pearl sprinkles

Ingredients For Baileys Cupcakes

  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Good quality vanilla extract
  • Baileys Irish Cream liquor
  • Water
  • Whole milk
  • All-purpose flour
  • Baking powder
  • Salt

Mocha Buttercream Ingredients

  • Butter, softened
  • Cocoa powder
  • Vanilla extract
  • Espresso powder (you can also use instant coffee, but the espresso gives it more flavor)
  • Whole milk
  • Powdered sugar

Frosting Tips

These Wilton extra large piping tips are my go-to for swirling frosting on cupcakes.  To frost, start in the center of the cupcake and swirl up and out until you reach the edge.     

These cupcakes would be the perfect finishing touch to a St. Patrick’s Day meal!

Bailey's cupcakes with mocha frosting and green sprinkles on a glass cake stand
Cupcakes on a platter in St. Patrick's Day themed cupcake liners and green candy sprinkles on top

Baileys Cupcakes with Mocha Buttercream Frosting

Cupcake recipe from Cupcakerehab.com, frosting recipe courtesy of Amee's Savory Dish
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 24
Calories: 283kcal
Author: Amee


For the cupcakes:

  • 2/3 cup unsalted butter at room temp
  • 2 cups granulated sugar
  • 2 large eggs room temp
  • 2 tsp good quality vanilla extract
  • 1 1/3 cups Baileys Irish Cream liquor
  • 2/3 cups water
  • 2 tbsp whole milk
  • 4 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp salt

For the Mocha Buttercream:

  • 2 sticks butter softened
  • 3 tbsp cocoa powder
  • 2 tsp vanilla extract
  • 2 tsp instant coffee or espresso powder I used a packet of Starbucks Via Columbian roast
  • 4 tbsp whole milk
  • 4 cups powdered sugar


For the cupcakes:

  • Preheat the oven to 325 degrees F
  • Insert 24 liners into a cupcake pan
  • In a large mixing bowl, cream together butter and sugar until fluffy, about 3 minutes in a stand mixer
  • Add eggs and vanilla and beat well
  • In a separate bowl, combine the Baileys, water and milk
  • Stir well
  • In a third bowl, sift flour with baking powder and salt
  • Add the flour mixture to the butter mixture, alternating with the Baileys mixture
  • Beat on medium speed for approximately 2 minutes
  • Fill cupcake liners 3/4 full and bake for about 25 minutes or until tops spring back when lightly touched

For the frosting:

  • Cream butter with cocoa powder, coffee granules and vanilla
  • Add powdered sugar 1/2 cup at a time, alternating with the whole milk
  • You can adjust the creaminess of the frosting to your taste by adding more or less milk
  • Frost your drunk cupcakes and enjoy:)


Calories: 283kcal | Carbohydrates: 53g | Protein: 3g | Fat: 6g | Potassium: 46mg | Fiber: 1g | Sugar: 37g | Vitamin A: 181IU | Calcium: 34mg | Iron: 1mg
Tried this recipe?Mention @ameecooks or tag #ameecooks!


Amee Livingston
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5 from 2 votes (2 ratings without comment)

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