With just a kiss of Irish cream in this recipe, these chocolate Baileys cupcakes have the perfect balance of rich flavors without overwhelmingly tasting like alcohol. The luscious chocolate combines seamlessly with the Irish cream in the cake, whereas in the frosting, the Baileys has all the spotlight. Whether it’s a lively St. Patrick’s Day celebration, or a Christmas gathering, these cupcakes are sure to be a fun addition!
Ingredients Needed For Chocolate Baileys Cupcakes
For the Cake:
- Cake Flour– Cake flour is finer than regular flour, which helps give the cake a lighter, more fluffy texture. Regular flour could be substituted in a pinch, but will create a denser cake.
- Cocoa Powder – You will need a little less than 1 cup of unsweetened cocoa powder.
- Baking Soda – You will need 1/2 teaspoon of baking soda.
- Baking Powder – You will need 2 teaspoons of baking powder.
- Salt – You will need 1 teaspoon of salt.
- Vegetable Oil – You will need about 1 cup of vegetable oil.
- Eggs – You will need a total of 3 eggs at room temperature.
- Granulated Sugar – You will need just under 2 cups of granulated sugar.
- Vanilla Extract – You will need 2 teaspoons of vanilla extract.
- Baileys Irish Cream – You will need 1 cup of Baileys Irish cream at room temperature.
For the Frosting:
- Unsalted Butter – The frosting requires 2 sticks of room temperature butter.
- Powdered Sugar – You will need about 4 cups of powdered sugar.
- Baileys Irish Cream – You will need about 1/4 cup of Baileys Irish cream at room temperature.
- Vanilla Extract – You will need 1 teaspoon of vanilla extract.
Notes
This is just personal preference, but I used a closed star piping nozzle (Wilton 2D) for these cupcakes.
Feel free to to spread on the frosting if you would rather not pipe it! For those that want to pipe, add the frosting to a piping bag, twist the top to avoid spillage, and hold the bag upright at a 90º angle perpendicular to the top of the cupcake. Begin piping out the frosting near the outer edge of the cupcake and move in a spiral towards the center of the cake. Apply consistent force with your hands so the frosting comes out at a steady speed. Once you reach the middle, stop applying pressure to the bag, pull up to finish frosting, and admire your work!
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A Few Tips for Making Baileys Cupcakes
- Be careful not over bake the cupcakes! Once a toothpick comes out clean and the tops spring back when pressed lightly, they are done. Even a few minutes over could dry out your cupcakes.
- Make sure all of your ingredients are at room temperature to ensure they mix together seamlessly.
Chocolate Baileys Cupcakes
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour, 20 minutes
- Yield: 24 cupcakes 1x
- Category: Cupcakes
- Method: baking
- Cuisine: American
Description
Rich chocolate cake with a hint of Baileys flavor, topped with a fluffy Irish cream frosting and chocolate shavings.
Ingredients
Cake:
- 1 3/4 cups (210 grams) cake flour
- 3/4 cup (63 grams) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (198 grams) vegetable oil
- 3 large eggs, room temperature
- 1 3/4 cups (346 grams) granulated sugar
- 2 teaspoons vanilla extract
- 1 cup (270 grams) Baileys Irish cream, room temperature
Frosting:
- 2 sticks (226 grams) unsalted butter, room temperature
- 2 cups (454 grams) powdered sugar
- 1/4 cup (67 grams) Baileys Irish cream
- 1 teaspoon vanilla extract
- chocolate shavings (optional, for topping)
Instructions
Prepare the Cake Batter:
- Preheat the oven to 350ºF.
- In a medium-sized mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate, large mixing bowl, beat together the oil, eggs, sugar, and vanilla extract until thoroughly combined.
- Add the dry ingredients to the wet ingredients and slowly mix until just combined.
- Gradually stream the Baileys into the mixture until just combined.
- Fill cupcake liners 3/4 full and bake for 18-20 minutes or until a toothpick comes out clean. Cool at least 30 minutes before frosting.
For the Baileys Frosting:
- In a large bowl, beat the softened butter for 2-3 minutes until it has lightened slightly in color.
- Add the powdered sugar and beat another 2 minutes until fluffy.
- Add the Baileys and vanilla extract. Beat another minute until the frosting looks thick and silky.
- Pipe the frosting onto each cupcake. Garnish with chocolate shavings if desired.
Notes
- Make sure all ingredients are room temperature before using to ensure they combine smoothly!
Keywords: cupcakes chocolate baileys
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