Irish Cream Mocha Bites

  • Yield: 28 cups 1x




  • 1 1/2 cups flour
  • 1/4 cup unsweetened cocoa
  • 1 Tbsp black (or dark) cocoa
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup sugar
  • 2 Tbsp light brown sugar
  • 1 large egg
  • 1 tsp instant espresso (recommended: Starbucks Via)
  • 1 1/2 Tbsp Baileys Irish Cream
  • 1/2 tsp vanilla extract


  • 8 oz part skim ricotta, strained (see note below)
  • 4 oz mascarpone
  • 6 Tbsp powdered sugar
  • pinch of salt
  • 2 tsp Baileys Irish Cream

Chocolate Drizzle

  • 1/3 cup mini semisweet chocolate chips


  • 3 Tbsp mini semisweet chocolate chips


  1. For the cups, whisk together flour, cocoas, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, espresso, Baileys Irish Cream, and vanilla until combined. Reduce speed to low; gradually add flour mixture and beat just until incorporated. Wrap dough with plastic and chill in the refrigerator for at least one hour.
  2. For the filling, combine strained ricotta, mascarpone, powdered sugar, salt, and Baileys Irish Cream in a food processor; process until smooth. Cover and chill in the refrigerator for at least one hour.
  3. Preheat oven to 350°F and spray two 12-cup mini muffin pans with nonstick spray. Roll chilled dough out to a scant 1/4-inch thick on a lightly floured board. Use a 2 1/2-inch round cutter to cut out 28 circles (re-roll scraps if necessary). Brush excess flour off of circles and press evenly into the bottom and sides of each muffin well; prick cups gently with a fork. Bake for 6 minutes, until edges are set. Cool cups completely in pans on a wire rack before removing with an offset spatula.
  4. For the chocolate drizzle, place mini chocolate chips in a microwave-safe bowl and heat on full power for 45 seconds; stir. Continue to heat in 10 second bursts and stir until melted and smooth. Transfer melted chocolate to a small piping bag. Line a rimmed baking sheet with parchment paper. Place cooled chocolate cups on baking sheet and drizzle with chocolate. Chill in the refrigerator for 10 minutes to set chocolate.
  5. To assemble bites, spoon filling into a large pastry bag fitted with a 2D tip. Pipe filling into cups and sprinkle with mini chocolate chips; keep chilled until serving. Store leftovers in the refrigerator in an airtight container up to 2 days.


Before making the filling, place ricotta in an ultra-fine sieve or a strainer lined with cheesecloth and strain over a bowl in the refrigerator for 2 hours. Inspired by Cooking Classy.


  • Calories: 130
  • Carbohydrates: 15
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