Description
These Baileys Chocolate Cupcakes are rich, moist, and infused with the smooth flavor of Baileys Irish Cream. Topped with a creamy Baileys buttercream frosting, they’re perfect for St. Patrick’s Day, holiday parties, or any time you crave a decadent treat with a boozy twist!
Ingredients
Units
Scale
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Baileys Irish Cream
- 1/4 cup buttermilk (or whole milk with 1 tsp vinegar)
For the Baileys Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/4 cup Baileys Irish Cream
- 1 teaspoon vanilla extract
Optional Garnishes:
- Chocolate shavings or cocoa powder
- Chocolate drizzle
- Mini chocolate chips
Instructions
Make the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk melted butter and sugar until combined.
- Add eggs and vanilla extract, mixing until smooth.
- Pour in Baileys Irish Cream and buttermilk, stirring gently.
- Gradually add the dry ingredients, stirring until just combined. Do not overmix!
- Divide batter evenly among cupcake liners, filling each about ⅔ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Baileys Buttercream Frosting:
- In a large bowl, beat butter with a hand mixer until fluffy.
- Gradually add powdered sugar, one cup at a time.
- Pour in Baileys Irish Cream and vanilla extract. Beat until smooth and creamy.
Assemble the Cupcakes:
- Once cupcakes are completely cool, pipe or spread Baileys frosting on top.
- Garnish with chocolate shavings, cocoa powder, or a drizzle of melted chocolate, if desired.
Notes
- For an extra Baileys kick, brush the tops of the cupcakes with a little Baileys Irish Cream before frosting.
- Store cupcakes in an airtight container in the fridge for up to 4 days. Let them come to room temperature before serving.
- If you want a stronger chocolate flavor, use dark cocoa powder instead of regular cocoa powder.