Chocolate Bailey’s Cupcakes

These delicious Chocolate Bailey’s Cupcakes cupcakes are soaked in Bailey’s Irish Cream; then topped with a rich chocolate frosting that features more Bailey’s flavor.  Chocolate and Bailey’s are the perfect flavor combo and these cupcakes prove it!! 

How to make Bailey’s Cupcakes with Bailey’s Frosting: 

(Scroll down to bottom of page for the full recipe.)

Ingredients: 

For the cupcakes:

• All-Purpose Flour
• Unsweetened Cocoa Powder
• Baking Powder
• Salt
• Granulated Sugar
• Milk
• Vegetable Oil
• Large Eggs
• Vanilla Extract
• Bailey’s Irish Cream

For The Soak:

• Bailey’s Irish Cream

For the frosting:

• Bittersweet Chocolate Chips
• Bailey’s Irish Cream
• Heavy Cream
• Salt

Instructions:

For The Cupcakes: 

1. Preheat the oven to 350°F. Line 24 cupcake sections with liners and set aside.

2. In a medium-sized bowl, stir together the flour, cocoa powder, baking powder, and salt.

3. In a large bowl, whisk together the sugar, milk, oil, eggs, and vanilla until smooth.

4. Add the flour mixture to the wet and whisk until combined.

5. Add the Bailey’s and stir until smooth, scraping the sides as needed.

6. Fill cupcake liners with 3 tablespoons of batter each; you may have a little batter left over, but that’s okay.

7. Bake for 18-22 minutes until a toothpick inserted into the center comes out clean.

8. Allow the cupcakes to cool in the pan for 5 minutes. Then, take them out and place them on a wire rack.

For The Soak:

9. Immediately start poking holes all over the cupcakes with a toothpick.

10. Brush the tops with the additional Bailey’s for the soak. Allow to cool completely.

For The Frosting:

11. While the cupcakes are cooling, make the ganache frosting. Place the chocolate chips into a large, heatproof bowl and set aside.

12. Place the Bailey’s, heavy cream, and salt in a medium-sized sauce pot over medium heat.

13. Whisk constantly until it just comes to a simmer. Pour over the chocolate chips and let it sit for 5 minutes.

14. 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.

15. Place in the fridge for 1 hour to set.

16. 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.

17. Add frosting to the cupcakes and add your favorite garnishes if using.

Substitutions and Variations:

Make it Gluten-Free: Swap the all-purpose flour for gluten free to accommodate your diet needs.

Prefer sweeter chocolate flavor for the frosting? You can use semi-sweet chocolate chips in place of the bittersweet chips.

Use a Boxed Cake Mix: Short on time? Use your favorite chocolate cake mix to make the cupcakes. Saw the water called for with Bailey’s. Still do the soak and add the ganache!

Frosting Tip: This frosting recipe makes enough for generously frost two dozen cupcakes. If you prefer less frosting you can cut the recipe in half. 

Notes and Tips: 

Soaking the cupcakes is key to this recipe. Brushing the Bailey’s over the top and allowing it to soak through the whole cupcake is gives a rich flavor.

Use room temperature ingredients to for a smoother batter.

Let the cupcakes cool completely before adding the ganache. Adding the frosting too soon will lead to melty chocolate. 

Storage:  

These cupcakes will keep at room temperature for two days however I recommend keeping them in the refrigerator to help maintain the ganache’s texture. You can store these cupcakes in your fridge for up to one week.  

I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Happy Cooking Y’all!

Susanne 

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Chocolate Bailey’s Cupcakes with Bailey’s Frosting

These delicious Chocolate Bailey’s Cupcakes cupcakes are soaked in Bailey’s Irish Cream; then topped with a rich chocolate frosting that features more Bailey’s flavor. Chocolate and Bailey’s are the perfect flavor combo and these cupcakes prove it!!

Course Dessert

Cuisine American

Keyword Bailey's Cupcakes, Cupcakes, Homemade Desserts

Prep Time 20 minutes

Cook Time 22 minutes

Wait Time 4 hours

Servings 24 cupcakes

Calories 312 kcal

Ingredients

For The 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

For The Frosting:

• 20 ounces bittersweet chocolate chips
• 12 ounces Bailey's
• 8 ounces heavy cream
• ½ teaspoon salt

Instructions

For The Cupcakes:

1. Preheat the oven to 350°F. Line 24 cupcake sections with liners and set aside.
2. In a medium-sized bowl, stir together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together the sugar, milk, oil, eggs, and vanilla until smooth.
4. Add the flour mixture to the wet and whisk until combined.
5. Add the Bailey’s and stir until smooth, scraping the sides as needed.
6. Fill cupcake liners with 3 tablespoons of batter each; you may have a little batter left over, but that’s okay.
7. Bake for 18-22 minutes until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes. Then, take them out and place them on a wire rack.

For The Soak

1. Immediately start poking holes all over the cupcakes with a toothpick.
2. Brush the tops with the additional Bailey’s for the soak. Allow to cool completely.

For The Frosting:

1. While the cupcakes are cooling, make the ganache frosting. Place the chocolate chips into a large, heatproof bowl and set aside.
2. Place the Bailey’s, heavy cream, and salt in a medium-sized sauce pot over medium heat.
3. Whisk constantly until it just comes to a simmer. Pour over the chocolate chips and let it sit for 5 minutes.
4. 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.
5. Place in the fridge for 1 hour to set.
6. 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.
7. Add frosting to the cupcakes and add your favorite garnishes if using

Recipe Notes

Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.

 

Nutrition Facts

Chocolate Bailey’s Cupcakes with Bailey’s Frosting

Amount Per Serving (1 cupcake)

Calories 312 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 11g69%

Trans Fat 0.001g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 26mg9%

Sodium 135mg6%

Potassium 258mg7%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 30g33%

Protein 4g8%

Vitamin A 178IU4%

Vitamin C 0.2mg0%

Calcium 117mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.