Chocolate Baileys Cupcakes Recipe

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Baileys Cupcakes are perfect for dessert lovers! Baileys-soaked chocolate cupcakes with whipped ganache.


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


Preheat oven to 350°F. Set aside 24 cupcake liners. Combine flour, cocoa powder, baking powder, and salt in a medium bowl.

Step 1

Blend sugar, milk, oil, eggs, and vanilla in a large bowl. Mix flour and water. Stir Bailey's into smoothness, scraping sides. Use 3 tablespoons of batter per cupcake lining or tin;

Step 2

some may remain. Bake 18-22 minutes until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes. Removing and placing on wire rack.

Step 3

Start toothpicking cupcakes now. For soaking, brush Bailey's on top. Cool completely. Make ganache frosting while cupcakes cool.

Step 4

Reserve chocolate chips in a large heatproof bowl. Heat Bailey's, heavy cream, and salt in a medium saucepot. Continue whisking until barely simmering.

Step 5

Soak chocolate chips for 5 minutes. Whisk well. To cool faster, whisk every 10 minutes for 3 hours at room temperature. Let set 1 hour in fridge.

Step 6

Put ganache in a paddle-driven stand mixer. Whisk 3 minutes until light and fluffy, scraping sides to avoid streaks. Frost cupcakes and add your favorite toppings.

Step 7


-Calories: 390kcal -Carbohydrates: 45g -Protein: 5g -Fat: 19g -Saturated Fat: 12g -Polyunsaturated Fat: 3g -Monounsaturated Fat: 2g -Trans Fat: 0.03g -Cholesterol: 26mg -Sodium: 135mg -Potassium: 269mg -Fiber: 2g -Sugar: 30g -Vitamin A: 178IU -Vitamin C: 0.2mg -Calcium: 118mg -Iron: 1mg

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