I am a huge coffee addict. If coffee were a person, I would actually consider marrying it. I can sum up more types of special coffee flavours than I can sum up US Presidents and I am extremely judgmental of people who have never tasted a Pumpkin Spice Latte, let alone don’t drink coffee at all. (There’s clearly something wrong with them!) Sometimes I even think the guy behind the counter at my local Starbucks knows me better than my own parents…
Yes, if I were a fictional TV character I would definitely be Lorelai Gilmore from the Gilmore Girls: a woman after my heart with infinite babbling capabilities and a huge love for caffeine.
Just like her, I have strongly considered hooking myself up to an IV filled with coffee and carrying it around with me throughout the day.
Needless to say that a coffee cupcake sounds like music to my ears, so even without the addition of Baileys I would be happy to eat an entire batch of these cuties. With the added Baileys, however, I am completely going crazy. The perfection of this cupcake is simply mindboggling: a light sponge, the intense depth of the coffee, the soothing texture of sweet frosting and a kick of boozy Baileys…
My name is Eveline and I am a coffee addict. And I just overdosed on these cupcakes.
Ingredients (makes 6 big or 8 medium cupcakes)
• 80ml milk
• 40ml Baileys
• 10gr instant espresso powder
• 40gr butter
• 140gr caster sugar
• 120gr plain flour
• ½ tbsp baking powder
• 1 egg
For the Baileys frosting:
• 50gr butter
• 60gr icing sugar
• 2 tbsp Baileys
• 1 tbsp chocolate and hazelnut spread (type Nutella)
1. Preheat the oven to 190°C and fill a muffin tin with muffin cases.
2. Lightly warm the milk, Baileys and coffee powder in a small sauce pan.
3. Whisk the butter, flour, sugar, baking powder together until you get a breadcrumb consistency.
4. Pour in half of the coffee mixture and mix together on low speed. Add the egg and then the other half of the coffee mixture and keep beating until you get a smooth, glossy and thick batter.
5. Spoon the batter into the cupcake cases and bake in the oven for 18-20 minutes.
6. For the frosting, mix all the ingredients together until light and fluffy and spread generously onto the cooled cupcakes.