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With a rich ganache filling and swirls of creamy frosting, these Mocha Irish Cream Cupcakes are perfect for your next date night in!
I fell in love with small portioned desserts after I made Champagne Cupcakes for Two on New Years Eve. The thought of enjoying cupcakes without having to make a huge batch (and then feel guilty about eating them all) was just awesome!
I have been testing and consuming desserts in small batches ever since. I recently purchased the cookbook, Small Batch Baking by Debby Maugans Nakos. I made the mocha cupcakes, filled them with Bailey’s Irish Cream infused ganache and topped it off with Chocolate Bailey’s Irish Cream whipped cream!
This cookbook has the perfect mocha cupcake. It reminds me of my favorite chocolate cupcake. The espresso taste is prevalent but not overwhelming. The sour cream in the recipe helps maintain a moist, light center. Besides, who doesn’t love a boozy cupcake?
Once your cupcakes are cooled, use a knife to cut out the center of your cupcake. Use a spoon to fill the centers of the cupcake with the ganache.
Use a knife to top your cupcake with whipped cream and drizzle with extra ganache. Refrigerate until you are ready to serve. This recipe will leave you with about 1 extra cup of whipped cream. Keep it in the fridge and enjoy it by the spoonful!
Editors note: Get your drink on- with your cupcake!
This recipe is from Small Batch Baking by Debby Maugans Nakos. If you like to bake for just a few, I highly recommend checking out this book. It is full of mini cakes, pie, cookies and tons of other desserts!Print
Mocha Irish Cream Cupcake for Two
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 Cupcakes
These Mocha Irish Cream Cupcakes are perfect for date night! The rich ganache filling is SO good!
For the Cupcakes
- 1/4 C Boiling water
- 3/4 tsp Instant espresso powder
- 1 oz Dark chocolate chips
- 2 tbsp Sour Cream at room temperature
- Yolk from 1 large egg
- 1 tbsp Vegetable oil
- 1/2 tsp Pure vanilla extract
- 1/2 C All-purpose flour
- 1/3 C Sugar
- 1/8 tsp Baking soda
- 1/8 tsp Salt
For the Ganache
- 3 oz Dark chocolate chips
- 2 tbsp Heavy Cream
- 2 tsp Baily’s Irish Cream
Irish Cream Whipped Cream
- 1 C Cold heavy Cream
- 1/2 C Granulated sugar
- 1 tsbp + 2 tsp Dutch Cocoa Powder
- 1 tbsp Bailey’s Irish Cream
For the Cupcakes
- Preheat over to 350°
- Boil water on the stove or in the microwave. In a separate bowl, pour boiling water over espresso powder and chocolate, whisk until well combined.
- In a separate bowl, combine sour cream, egg yolk, vegetable oil and vanilla. Mix until well combined. Add to your chocolate mixture and stir.
- Lastly, add flour, sugar, baking soda and salt. Stir until well combined. Batter will be thick and slightly lumpy.
- Divide batter evenly among four cupcake liners. Liners will be about ¾ full.
- Bake for 14-16 minutes until your cupcakes are done. After 12 minutes, I suggest to carefully rotate your pan 180° to help bake evenly. To tell if your cupcakes are done, use a toothpick or knife and insert into the center of your cupcake. When your toothpick comes out clean, your cupcakes are done. Transfer to wire rack to cool.
For the Ganache
- Combine chocolate and heavy cream in a bowl. Microwave on high for 30 seconds. Stir the heavy cream into the chocolate until mixed. Stick back in the microwave for another 15-30 seconds until melted. Whisk in Irish Cream and let cool to room temperature.
For the Whipped Cream
- Put your bowl and mixer whisks in the freezer for 15 minutes to get them really cold. Combine all ingredients in your frozen bowl and whip on high for two minutes or until stiff peaks form. Return to refrigerator to allow the whipped cream to set until you are ready.
- To assemble:
- Once your cupcakes are cooled, use a knife to cut out the center of your cupcake. Use a spoon to fill the centers of the cupcake with the ganache. You may have to reheat the ganache for 15 seconds in the microwave and re-stir to make it easier to fill your cupcakes.
- Use a knife to top your cupcake with whipped cream and drizzle with extra ganache. Refrigerate until you are ready to serve. This recipe will leave you with about 1 extra cup of whipped cream. Keep it in the fridge and enjoy it by the spoonful!
Whipped topping adapted from The Cake Boss. Cupcake recipe from Small Batch Baking by Debby Maugans Nakos
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: alcohol infused cupcakes, tipsy cupcakes, homemade cupcakes
These look great! For the sour cream, is it teaspoons or tablespoons?
Hi Crystal, this is a tablespoon. Thank you!
Hi – These look amazing!! Can I use regular milk chocolate instead of dark?
I just had to tell you that I found this recipe on Pinterest and my best friend and I made it for girls’ night. We both just swooned over how delicious these cupcakes were. We COULD NOT get over it. We’re both buttercream lovers, so we did a Bailey’s buttercream frosting rather than whipped cream. Thanks so much for sharing this recipe. I’m going to have to find a copy of Small Batch Baking!
Hi there! Thanks so much for stopping by! I am glad you liked them. It sounds like it was a perfect addition to your girls night!