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A Chocolate Bailey's Cupcake in paper wrapper sitting on a white countertop.

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.