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baileys cupcakes

Baileys Cupcakes

Delicious chocolate cupcakes infused with Baileys Irish Cream, topped with creamy buttercream frosting and chocolate sprinkles.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Dessert
Cuisine Irish
Servings 12 cupcakes
Calories 350 kcal

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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Notes

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes can be stored in the refrigerator.
Keyword Baileys, Chocolate, Cupcakes