Bailey’s Cupcakes Recipe
Bailey's Irish Cream Cupcakes are luscious chocolate cupcakes with a creamy Irish Cream chocolate frosting with that extra flavor boost from Bailey's Irish cream liqueur.
Servings 24
Calories 222kcal
Ingredients
Cupcakes
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup Bailey's room temperature
- For the soak:
- 1/4 cup Bailey's
Frosting:
- 20 ounces bittersweet chocolate chips
- 12 ounces Bailey's
- 8 ounces heavy cream
- ½ teaspoon salt
Instructions
Cupcakes
- Preheat the oven to 350°F. Line 24 cupcake sections with liners and set aside.
- In a medium-sized bowl, stir together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, whisk together the sugar, milk, oil, eggs, and vanilla until smooth.
- Add the flour mixture to the wet and whisk until combined.
- Add the Bailey’s and stir until smooth, scraping the sides as needed.
- Fill cupcake liners with 3 tablespoons of batter each; you may have a little batter left over, but that’s okay.
- Bake for 18-22 minutes until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes. Then, take them out and place them on a wire rack.
- Immediately start poking holes all over the cupcakes with a toothpick.
- Brush the tops with the additional Bailey’s for the soak. Allow to cool completely.
Frosting
- While the cupcakes are cooling, make the ganache frosting. Place the chocolate chips into a large, heatproof bowl and set aside.
- Place the Bailey’s, heavy cream, and salt in a medium-sized saucepot over medium heat.
- Whisk constantly until it just comes to a simmer. Pour over the chocolate chips and let it sit for 5 minutes.
- Whisk until smooth. Allow to cool for 3 hours at room temperature, I like to continue to whisk it every 10 minutes or so, I believe this helps cool off faster.
- Place in the fridge for 1 hour to set.
- Place the ganache into the body of a stand mixer with the paddle attachment. Whip for 3 minutes until light and fluffy; scrape down the sides to ensure it is all mixed properly with no streaks.
- Add frosting to the cupcakes and add your favorite garnishes if using.
Notes
- These cupcakes are extremely rich and intensely flavored, which makes this recipe perfect for the dark chocolate or Bailey’s lover.
- The frosting is not super sweet since we are using bittersweet chocolate. I think it compliments the overall cupcake very nicely. However, you can use semi-sweet or milk chocolate chips if you want it sweeter.
- The Bailey’s soak helps to keep the cupcakes moist while also adding more of that flavor.
- The frosting makes enough to generously frost 24 cupcakes, if you do not want as much frosting, you can get away with making just half.
- My favorite garnishes for these are cookies, mini chocolate chips, more melted chocolate, and chocolate shavings.
- Feel free to use your favorite chocolate cake box mix for this.
- Replace the water called for with Bailey’s. Still do the soak and add the ganache!
- These will be kept at room temperature for up to 2 days.
- Due to the ganache, they need to be refrigerated for up to 1 week after two days. Freeze for up to 3 months.
- To make it easier, use an ice cream scoop to scoop the cupcake batter into the cupcake liners in the cupcake pan.
Nutrition
Calories: 222kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 18mg | Sodium: 138mg | Potassium: 261mg | Fiber: 2g | Sugar: 26g | Vitamin A: 72IU | Vitamin C: 0.2mg | Calcium: 120mg | Iron: 1mg
