Baileys Cupcakes

Chocolate cupcakes with Baileys frosting and shavings displayed on a wooden surface.

5 from 1 vote

These intensely rich and flavorful Baileys cupcakes are perfect for St. Patrick's Day or just for the Bailey's lover in your life.

Prep Time20

Cook Time22

Cool Time4

Total Time4 42

Servings: cupcakes

Author: Miranda Couse

Ingredients

Baileys Chocolate Cupcakes

2 cups plus 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 whole milk
1/2 cup vegetable oil
2 large eggs
1 tablespoon vanilla extract
1/2 cup Baileys Irish Cream

Baileys Irish Cream Soak

1/4 cup Baileys Irish Cream

Baileys Chocolate Frosting

20 ounces bittersweet chocolate chips semi-sweet chocolate chips will work
12 ounces Baileys Irish Cream
1 cup heavy whipping cream
½ teaspoon salt

Instructions

Baileys Chocolate Cupcakes

Preheat the oven to 350 degrees F. Line 2 cupcake pans with paper liners and set aside.
In a medium mixing bowl, add the 2 cups plus 2 tablespoons all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tablespoon baking powder, and 1/2 teaspoon salt. Whisk until incorporated.
In a large mixing bowl, add the 2 cups granulated sugar, 1 cup whole milk, 1/2 cup vegetable oil, 2 large eggs, and 1 tablespoon vanilla extract. Whisk until smooth.
Add the dry ingredients to the bowl of wet ingredients. Whisk until combined and most of the lumps are worked out of the batter. Scrape down the sides of the bowl.
Add the 1/2 cup Baileys Irish Cream and stir until combined. Scrape down the sides of the bowl and stir in any remaining Baileys.
Fill each cupcake liner with 3 tablespoons of batter.
Place in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center of one of the cupcakes in the middle of the pan comes out clean or with moist crumbs.
Allow the cupcakes to cool in the pan for 5 minutes.
While the cupcakes are still hot and in the cupcake pans, poke holes all over the tops using a toothpick or skewer.
Turn the cupcakes out onto a wire rack to cool completely.

Baileys Soak

Brush the tops with the additional 1/4 cup Baileys Irish Cream for the soak. Allow to cool completely.
While the cupcakes are cooling, make the ganache frosting.

Baileys Ganache Frosting

Place the 20 ounces bittersweet chocolate chips into a large, heat-proof bowl and set aside.
Place the 12 ounces Baileys Irish Cream, 1 cup heavy whipping cream, and ½ teaspoon salt in a medium saucepan over medium heat. Whisk constantly until it just comes to a simmer.
Remove from the heat and pour over the chocolate chips. Let it sit for 5 minutes.
Whisk the chocolate chips and Baileys mixture until smooth.
Allow to cool for 3 hours at room temperature. This is optional but continue to whisk it every 10 - 15 minutes help it cool faster.
Place in the fridge for 1 hour to firm up.
Place the ganache into the bowl of a stand mixer with the paddle attachment. Whip for 3 minutes until light and fluffy. Scrape down the sides and bottom of the bowl and mix until there are no streaks. You can also use a large mixing bowl and beat the ganache with a hand mixer for 4 to 5 minutes until light and fluffy.
Add the ganache frosting to a disposable piping bag fitted with the Wilton 1M piping tip. Pipe tall swirls of ganache frosting on top of each cupcake.
Store in an airtight container in the refrigerator for up to 5 days.

Notes

Storage: You can store these cupcakes with the frosting at room temperature for up to 2 days or in the refrigerator for up to 7 days in an airtight container.

Freeze: You can freeze the cupcakes without the Baileys soak or frosting for up to 3 months in a freezer storage bag or freezer container. The ganache frosting will last up to 1 month in the freezer.

Thaw: You can thaw the cupcakes with or without the frosting in the refrigerator overnight.

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