Baileys Cupcakes Recipes

I actually played around with this recipe a lot. If you want to get straight to the recipe, feel free to scroll down but for more tips, baking science, etc – keep reading.

At first, I wanted to make a chocolate cupcake recipe infused with Irish cream. However, after multiple recipe tests I realized that the chocolate flavor would just take over and after the cupcakes were baked you really couldn’t taste the Baileys at all. Or the amount of Baileys that you’d have to add to the batter was a little ridiculous, and then the texture of the cupcakes was waaaaay off.

So instead – I settled on the best chocolate cupcake recipe around topped with Baileys frosting. Trust me, you’ll get plenty of Irish cream flavor.

The chocolate cupcakes are super moist because we’re using oil and buttermilk. Oil keeps them tender because it’s liquid at room temperature as opposed to butter which is solid. Then buttercream gives that super soft, light, fluffy texture.

The deliciously fudgy, chocolate flavor is because we’re using cocoa powder and boiling water. I like to use Dutch-process cocoa because it gives a richer chocolate taste. Then the boiling water actually helps to bring out the chocolate flavor because it helps the cocoa “bloom”. I find a richer chocolate flavor pairs perfectly with the Irish cream frosting.

Speaking of which – let’s talk about this Baileys buttercream. It’s easy, simple, and completely amazing. Start with softened butter (real butter and not melted). Beat the butter for at least 3 minutes first – this makes the frosting extra fluffy. Then slowly mix in the powdered sugar, alternating with a little Baileys.

Ingredients
Chocolate Cupcakes

• 3/4 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup vegetable oil or canola
• 1 cup white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup buttermilk
• 1/4 cup boiling water

Baileys Frosting

• 3/4 cup unsalted butter softened
• 3-4 cups powdered sugar
• 1/4 teaspoon salt
• 1/4 cup Baileys Irish Cream
• 1/2 teaspoon instant coffee granules

Instructions
Chocolate Cupcakes

1. Preheat the oven to 375F degrees.
2. Line a muffin pan with muffin papers – you’ll end up with 12-14 cupcakes total.
3. Whisk together the flour, cocoa, baking soda & salt.
4. …………………………………..

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