Baileys Cupcakes are chocolate cupcakes made with Baileys Irish Cream in the batter and frosting. They are moist, flavorful, and easy to make. The buttercream frosting is creamy and topped with chocolate sprinkles, making these cupcakes a delicious treat for any time.
Why You’ll Love Making and Eating Baileys Cupcakes
You might wonder what sets these cupcakes apart from your typical chocolate cupcake. First, the inclusion of Baileys Irish Cream in both the batter and frosting adds a unique and unmistakable flavor that’s smooth, creamy, and slightly boozy without being overpowering. This combination creates a depth that makes every mouthful exciting.
The texture of the cupcakes is another reason to love this recipe. Thanks to the oil and melted chocolate, the crumb stays moist and tender, so your cupcakes don’t dry out quickly. The Baileys buttercream frosting is rich and creamy, easily piped into beautiful swirls that look as good as they taste. Finally, the chocolate sprinkles add a bit of texture and a touch of elegance.
These cupcakes are not just for adults; they’re perfect for impressing guests or gifting, as they feel fancy yet are simple enough to bake any time you want.
Ingredients for Your Baileys Cupcakes
Here’s a list of what you’ll need to bake your batch of Baileys Cupcakes:
Baileys Cupcakes:
- 1/4 cup warm water (about 60 grams)
- 1/2 cup Baileys Irish Cream (120 grams)
- 1/3 cup vegetable or canola oil (75 grams)
- 1/3 cup chocolate chips, melted and cooled (milk or dark, 57 grams)
- 2 large eggs, at room temperature (112 grams)
- 3/4 cup all-purpose flour (95 grams)
- 3/4 cup granulated sugar (150 grams)
- 1/2 teaspoon baking soda (3 grams)
- 1/2 teaspoon fine salt (2 grams)
- 1/3 cup unsweetened cocoa powder, sifted (30 grams)
- 1 teaspoon white vinegar (4 grams)
- 1 teaspoon vanilla extract or vanilla bean paste (4 grams)
Baileys Buttercream Frosting:
- 1 cup unsalted butter, room temperature (226 grams)
- 1/2 teaspoon fine salt (3 grams)
- 1 teaspoon vanilla extract or vanilla bean paste (4 grams)
- 3 1/2 cups powdered sugar (454 grams)
- 1 tablespoon heavy whipping cream, room temperature (15 grams)
- 2 tablespoons Baileys Irish Cream (30 grams)
Decorations:
- Chocolate sprinkles (about 1 cup)
- Ateco 869 frosting tip (for piping, optional but recommended)
How to Make Your Baileys Cupcakes
Follow these steps carefully for the best results:
Start by preheating your oven to 350°F (175°C). Line your cupcake tins with paper liners so your cupcakes come out easily and look great.
In a large mixing bowl, combine the warm water, Baileys Irish Cream, vegetable oil, melted and cooled chocolate chips, and eggs. Whisk everything together until the mixture is smooth and well combined.
In a separate bowl, sift together your dry ingredients: the flour, sugar, baking soda, salt, and cocoa powder. Sifting helps avoid lumps and ensures your batter is smooth.
Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, or your cupcakes might become dense.
Add the white vinegar and vanilla extract, stirring again to incorporate fully. You’ll notice the batter is a bit thick but silky.
Fill each cupcake liner about three-quarters full with the batter. This allows the cupcakes room to rise nicely without overflowing.
Bake the cupcakes for around 18 minutes. To check if they’re done, insert a toothpick in the center—if it comes out with moist crumbs, they’re ready.
Let the cupcakes cool in their pans for 10 minutes, then transfer them to a cooling rack. For a quicker cool-down, place them in the freezer for about 15 minutes.
While the cupcakes cool, prepare the Baileys buttercream frosting. Beat the softened butter on medium speed until creamy, about 30 seconds.
Add the salt and vanilla extract, mixing on low speed to combine.
Gradually add the powdered sugar, about one cup at a time, alternating with spoonfuls of heavy cream and Baileys Irish Cream. Beat on low speed until smooth and fluffy.
If your frosting feels too thick, add a little more cream. If too thin, add more powdered sugar. Stir with a spatula for an ultra-smooth finish.
Fill a piping bag fitted with your Ateco 869 tip with the frosting.
Once cupcakes are fully cooled, pipe a small dollop of frosting in the center of each cupcake, dip them into the chocolate sprinkles, then top with a generous swirl of frosting.
Your Baileys Cupcakes are now ready to enjoy!
How to Serve Baileys Cupcakes
These cupcakes make an ideal dessert or party treat. Serve them on a pretty plate or cupcake stand to highlight their rich color and decorative frosting. Pair them with a simple glass of milk or a mild coffee to complement their rich flavor without overpowering it.
They’re great for celebrations like birthdays, holidays, or dinner parties where you want to impress your guests with something a little extra special. Because of their moist texture and creamy frosting, they’re best enjoyed fresh on the day you bake them, but they also keep well for a couple of days.
If you want to add an elegant touch, garnish your cupcakes with fresh raspberries or a dusting of cocoa powder. For a more casual feel, serve them alongside simple snacks or fruit for a delightful afternoon treat.
Expert Tips for Perfect Baileys Cupcakes
- Use room temperature ingredients: Eggs and butter at room temperature blend more easily, giving your batter a smooth, uniform texture. This helps the cupcakes bake evenly.
- Melt chocolate gently: Whether you use milk or dark chocolate chips, melt them slowly, ideally in a microwave at short intervals or over a double boiler, to prevent burning and keep the flavor rich.
- Don’t overmix your batter: Overworking the batter activates gluten in the flour, which can make your cupcakes tough rather than tender.
- Cool cupcakes completely before frosting: Warm cupcakes cause frosting to melt and lose its shape. Speed up the process by chilling them briefly in the freezer.
- Adjust frosting consistency: If your frosting is too stiff, a little extra cream smooths it out; too soft, and powdered sugar can thicken it up. This balance makes piping easier and the final look neater.
- Add sprinkles immediately: After dipping the frosting in chocolate sprinkles, do this quickly before the frosting sets to ensure they stick well.
How to Store Your Baileys Cupcakes
Proper storage keeps your cupcakes moist and delicious for as long as possible.
- If unfrosted, store cupcakes in an airtight container at room temperature for up to two days.
- You can refrigerate unfrosted cupcakes for up to a week, or freeze them for up to three months. Just thaw fully before frosting.
- Frosted cupcakes should be kept in an airtight container and can sit out overnight, but refrigeration is best if you want to keep them longer than a day.
- Store leftover frosting in a sealed container in the fridge for up to a month, or freeze it for up to three months. Stir well after thawing before use.
Variations to Try with Baileys Cupcakes
- Mini Baileys cupcakes: Use mini muffin tins to make about 40 bite-sized cupcakes. Bake them for 9–10 minutes for perfect mini treats.
- Chocolate ganache filling: Fill cupcakes with a rich chocolate ganache before frosting for an extra indulgent surprise inside.
- Coffee infusion: Add a teaspoon of instant coffee or espresso powder to the batter to deepen the flavor and enhance the chocolate notes.
- Nutty twist: Fold in chopped toasted hazelnuts or walnuts into the batter for added crunch and flavor.
- Dairy-free adaptation: Substitute the butter with vegan margarine and use a dairy-free cream for frosting to make these cupcakes suitable for dairy-free diets.
- Decorative toppings: Swap chocolate sprinkles for crushed toffee, chopped nuts, or even edible gold dust to elevate presentation.
Frequently Asked Questions About Baileys Cupcakes
Can I substitute Baileys Irish Cream with another ingredient?
Yes, if you prefer a non-alcoholic version, you can replace Baileys with Irish cream-flavored syrup or a mixture of milk and vanilla extract, though the flavor will be less rich.
How do I prevent the cupcakes from drying out?
Make sure to measure your ingredients precisely and avoid overbaking. Using oil in the batter helps keep them moist longer.
Can I make these cupcakes ahead of time?
Absolutely! Bake the cupcakes in advance and store them unfrosted in an airtight container. Frost them just before serving for the freshest taste.
Is it possible to freeze Baileys Cupcakes?
Yes, both unfrosted cupcakes and frosting freeze well. Wrap cupcakes individually and freeze for up to three months. Thaw completely before frosting or serving.
What’s the best way to pipe the frosting?
Use a piping bag fitted with a large star tip, like the Ateco 869, for beautiful, classic swirls.
Are Baileys Cupcakes suitable for kids?
Since they contain Baileys Irish Cream, these cupcakes do have alcohol. For kid-friendly versions, omit the Baileys and use alternative flavorings.
Baileys Cupcakes
Ingredients
- 1/4 cup warm water (about 60 grams)
- 1/2 cup Baileys Irish Cream (120 grams)
- 1/3 cup vegetable or canola oil (75 grams)
- 1/3 cup chocolate chips (melted and cooled, 57 grams)
- 2 large eggs (at room temperature, 112 grams)
- 3/4 cup all-purpose flour (95 grams)
- 3/4 cup granulated sugar (150 grams)
- 1/2 teaspoon baking soda (3 grams)
- 1/2 teaspoon fine salt (2 grams)
- 1/3 cup unsweetened cocoa powder (sifted, 30 grams)
- 1 teaspoon white vinegar (4 grams)
- 1 teaspoon vanilla extract or vanilla bean paste (4 grams)
- 1 cup unsalted butter (room temperature, 226 grams)
- 1/2 teaspoon fine salt (3 grams)
- 1 teaspoon vanilla extract or vanilla bean paste (4 grams)
- 3 1/2 cups powdered sugar (454 grams)
- 1 tablespoon heavy whipping cream (room temperature, 15 grams)
- 2 tablespoons Baileys Irish Cream (30 grams)
- 1 cup chocolate sprinkles for decoration
- 1 piece Ateco 869 frosting tip (for piping, optional but recommended)
Instructions
- Preheat oven to 350°F (175°C) and line cupcake tins with paper liners.
- In a large mixing bowl, combine warm water, Baileys Irish Cream, vegetable oil, melted chocolate chips, and eggs. Whisk until smooth.
- In a separate bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
- Slowly add dry ingredients to wet ingredients, stirring gently until just combined.
- Add white vinegar and vanilla extract, stirring to fully incorporate.
- Fill each cupcake liner about three-quarters full with batter.
- Bake for about 18 minutes, checking with a toothpick for doneness.
- Cool cupcakes in pans for 10 minutes, then transfer to a cooling rack.
- Prepare Baileys buttercream frosting by beating softened butter until creamy. Add salt and vanilla extract.
- Gradually add powdered sugar, alternating with heavy cream and Baileys, mixing until smooth and fluffy.
- Once cupcakes are cool, pipe frosting and dip in chocolate sprinkles, then top with a swirl of frosting.
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