Bailey's and Coffee Brownie Cupcakes

Bailey's and Coffee is my favorite after dinner drink.   I love the the smoothness of the Bailey's in a hot steaming cup of coffee, there's nothing better.  So when I wanted to make cupcakes for St. Patrick's Day, there was no question,  I wanted Bailey's in the cupcake. I've been missing my cupcakes lately.  Remember my friend, Stef, from Cupcake Project?  She had made cupcakes with Irish coffee, but I much prefer Bailey's. After all, Bailey The Wonder Dog is named for the Irish cream liqueur, because of her cream and caramel coloring. You can check Stef's Irish Coffee Brownie Cupcakes. I did adapt my cupcakes from Stef's recipe.

There is a surprise on the bottom, a brownie.  You make a separate brownie batter and put in on top of the Bailey's and Cream batter.  My brownie batter fell to the bottom, because it was heavier, but these cupcakes are so light and moist, and there's the chocolaty brownie on the bottom. Amazing! . There is is also a distinct coffee flavor, because you infuse the milk for the cupcake batter with roasted coffee beans. You put the coffee beans and the milk in the pan, bring just to boiling, turn off the heat and let the mixture sit for 15 min.  Then, you strain the milk out, and set aside.  For all of you coffee lovers,  this pure heaven. Then to top of these wonderful cupcakes,  you make Bailey's and Coffee Chocolate Butter Cream Frosting.  Have a wonderful St. Patrick's Day!  Just remember, everybody is Irish on St. Pat's Day!

Bailey's and Coffee Brownie Cupcakes  Adapted from Cupcake Project

Yield: 16 cupcakes

Brownie Ingredients::
5 Tbsp unsalted butter, room temp
1/2 c sugar
1 egg
1/2 tsp vanilla extract
1/3 c unsweetened cocoa powder
1/3 all purpose flour
1/4 tsp salt

Directions:
In a medium bowl, beat butter and sugar until light and fluffy, mix in egg and vanilla until well combined Mix in Cocoa powder, flour, and salt until combined. Set aside.

Cupcake Ingredients:
1 c whole milk- I used 2%
1 c whole roasted coffee beans
1 1/2 c all purpose flour
1/2 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 c unsalted butter, room temp
1 1/4 c sugar
2 eggs
1/4 c Bailey's Irish Cream
Brownie Batter form above

Directions:

In a small saucepan on medium high, heat milk and coffee beans, until just boiling.
Remove from heat, cover, and steep for 15 min.
Strain out milk from beans.  Put in small bowl and set aside.  You only need 3/4 c of milk, so some of the milk might stick to the beans in the process, and that's OK.

Pre heat oven to 350 F

In a medium sized bowl mix flour, baking powder, baking soda and salt.
In a separate mixing bowl, beat butter and sugar, until light and fluffy.
Add eggs to butter sugar mixture, and beat until well combined.
In a small bowl, mix the Bailey's and 3/4 c of the coffee infused milk.
Alternately mix the  wet and dry ingredients, into the butter sugar mixture, beating until just combined.
Fill cupcake liners 3/4 full with cupcake batter.
Spoon 1 heaping tbsp of brownie batter in center of each cupcake.

Bake 25 min, or until pick inserted in center, comes out clean.  Cool on rack.


Bailey's and Coffee Chocolate Butter Cream Frosting
1/2 C unsalted butter, room temp
3 C powdered sugar
3/4 c  unsweetened cocoa
1 Tbsp Bailey's Irish Cream
1 Tbsp strong coffee

Directions:
In a medium mixing bowl, beat butter.
Gradually beat in powdered sugar, a little bit at a time, until well incorporated
Mix in cocoa powder, Bailey's and coffee gradually, until desired consistency.

Frost or pipe on cooled cupcakes.  Slainte!