Baileys Cupcakes
This recipe for Baileys Cupcakes is packed with Baileys! They're made with moist chocolate cupcakes, drizzled with Baileys, and topped with Baileys buttercream frosting and chocolate sprinkles.
Servings: 12
Calories: 391kcal
Ingredients
Baileys Cupcakes
- 1/4 cup warm water 60 grams
- 1/2 cup Baileys Irish Cream 120 grams
- 1/3 cup vegetable or canola oil 75 grams
- 1/3 cup chocolate chips, melted and cooled - milk or dark 57 grams
- 2 large eggs, room temperature 112 grams
- 3/4 cup all-purpose flour 95 grams
- 3/4 cup granulated sugar 150 grams
- 1/2 tsp baking soda 3 grams
- 1/2 tsp fine salt 2 grams
- 1/3 cup unsweetened cocoa powder, sifted 30 grams
- 1 tsp white vinegar 4 grams
- 1 tsp vanilla extract or vanilla bean paste 4 grams
Baileys Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, room temperature 226 grams
- 1/2 tsp fine salt 3 grams
- 1 tsp vanilla extract or vanilla bean paste 4 grams
- 3 1/2 cups powdered sugar 454 grams - or a 1 lb bag
- 1 Tbsp heavy whipping cream, room temperature 15 grams
- 2 Tbsp Baileys Irish Cream 30 grams
Additional Tools / Decorations
Instructions
Baileys Cupcake Recipe:
- Begin by preheating the oven to 350°F. Place cupcake liners in baking pans.
- Add 1/4 cup of warm water, 1/2 cup of Baileys, 1/3 cup vegetable oil, 1/3 cup melted and cooled chocolate chips, and 2 large eggs into a large bowl.
- Whisk together until smooth.
- Sift the dry ingredients into the wet ingredients (3/4 cup flour, 3/4 cup sugar, 1/2 tsp baking soda, 1/2 tsp salt, and 1/3 cup baking cocoa) and stir until just combined.
- Scrape the sides and bottom of the bowl as needed with a spatula.
- Add in 1 tsp vinegar and 1 tsp vanilla extract, and mix until the batter is smooth - it will be a bit thick!
- Fill cupcake liners 3/4 full, and bake for about 18 minutes, or until a toothpick comes out with moist crumbs.
- Allow cupcakes to cool in pans for 10 minutes, then remove and place in the freezer for 15 minutes (to accelerate the cooling process).
Baileys Buttercream Frosting:
- Beat the butter on a medium speed for 30 seconds with a paddle or whisk attachment, until smooth.
- Mix in the salt and vanilla extract on a low speed.
- Slowly add in the powdered sugar, 1 cup at a time. Alternate with additions of the heavy cream and Baileys.
- Beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
- If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/2 cup of powdered sugar.
- Stir by hand with a rubber spatula to get the frosting SUPER smooth.
- Place in a piping bag fitted with an Ateco 869 tip.
Decorating These Baileys Cupcakes
- Once the cupcakes are fully cooled, pipe a small dollop of Baileys frosting on the center of each cupcake.
- Dip in a bowl filled with chocolate sprinkles.
- Top with a large dollop of Baileys frosting, and enjoy!
Video
Notes
Make your cupcakes in advance! If stored unfrosted in an airtight container, they can last for 2 days at room temp, up to a week in the fridge, or up to 3 months in the freezer
Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
Frosted cupcakes can sit out at room temperature overnight in an airtight container, but I find frosting them right before serving is best.
If you want to make mini chocolate cupcakes, this recipe can be baked in mini muffin tins! It makes about 40 mini cupcakes, and they only need to bake for 9-10 minutes.
If you want to fill the cupcake or add a chocolate drizzle, I recommend using my chocolate ganache recipe! I filled the cupcakes with my ganache when it was just barely lukewarm (so it was thicker), and then heated it up to allow me to drizzle it over the cupcakes
Nutrition
Serving: 1 | Calories: 391kcal | Carbohydrates: 66g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 37mg | Sodium: 271mg | Fiber: 1g | Sugar: 57g