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Decadent Baileys Irish Cream Chocolate Cupcakes

Baileys Irish Cream chocolate cupcakes - featured image
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These moist and tender chocolate cupcakes feature a smooth Baileys Irish Cream flavor in both the batter and frosting, perfect for parties or a cozy treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) Baileys Irish Cream
  • ½ cup (120ml) whole milk (or almond milk)
  • 1 teaspoon vanilla extract
  • For the frosting:
  • ¾ cup (170g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 3 tablespoons (45ml) Baileys Irish Cream
  • 1–2 tablespoons (15-30ml) heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. In a separate bowl, combine Baileys Irish Cream, milk, and vanilla extract.
  6. Alternately add dry ingredients and Baileys mixture to the butter mixture in three and two parts respectively, beginning and ending with dry ingredients. Mix until just combined.
  7. Scoop batter evenly into cupcake liners, filling each about ⅔ full.
  8. Bake for 18-22 minutes, checking at 18 minutes with a toothpick for doneness.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For frosting, beat softened butter until creamy. Gradually add powdered sugar on low speed.
  11. Add Baileys Irish Cream and heavy cream to reach desired consistency. Beat until light and fluffy, about 3-5 minutes. Add a pinch of salt.
  12. Frost cooled cupcakes using a piping bag or knife. Store in an airtight container if not serving immediately.

Notes

Use room temperature eggs and butter for best texture. Avoid overmixing batter to keep cupcakes tender. Cool cupcakes completely before frosting to prevent melting. If batter is too thick, add a splash more milk. Start checking cupcakes early to avoid drying out.

Nutrition

Keywords: Baileys, Irish Cream, chocolate cupcakes, party dessert, easy cupcakes, moist cupcakes, chocolate frosting

Find it online: https://blairrecipes.com/decadent-baileys-irish-cream-chocolate-cupcakes-recipe-easy-and-perfect-for-parties/