Espresso Brownie Cups With Bailey's Buttercream Frosting
Brownies are amped up with espresso powder and Bailey's, then formed into cups and filled with a luscious Bailey's buttercream frosting!
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equipment
ingredients
Espresso Brownie Cups
- 1 18 oz box brownie mix plus ingredients called for on the box
- 2 1/2 tsp instant espresso powder
- 1 1/2 tsp Bailey's Irish Cream Liqueur
Frosting
- 2 cups powdered sugar
- 1/2 cup unsalted butter
- 3 tsp Bailey's Irish Cream Liqueur
instructions
- Preheat oven to 350°F. Grease a 12-cup muffin tin with cooking spray or butter.
- Prepare brownie batter according to packaging instructions. Stir in espresso powder and Bailey's Irish Cream Liqueur.
- Add batter to muffin tin. Bake for 25 minutes.
- When you remove the brownies from the oven, immediately press the bottom of a shot glass in the center of each to form them into cups.
- Let brownies cool completely.
- While the brownies are cooling, add butter for the frosting to the bowl of a stand mixer. Add in Bailey's Irish Cream Liqueur.
- Beat until combined completely.
- Add powdered sugar. Beat on low until sugar is incorporated. Increase speed to medium-high and beat until fluffy, making sure to scrape down the sides every so often.
- Pipe filling into cooled brownie cups. Top with St. Patrick's Day themed sprinkles, if desired.