Baileys is one of my favourite drinks, you can pretty much guarentee I will have an open bottle in the fridge any time of year. It’s a little treat that I like to indulge in every now and again. With ice in summer, and in hot chocolates in winter, I adore the stuff! I’ve made these Baileys Chocolate Cupcakes based on my love for Baileys hot chocolates.
The cupcake sponge is chocolatey and moist with plenty of Baileys flavour. I’ve topped them with a creamy Baileys buttercream, and decorated them with Baileys truffles, paper straws and some edible glitter. They look party perfect with their shimmering rose gold cases. I hope you enjoy these cupcakes as much as I did!
How to make Baileys Chocolate Cupcakes…
To make the cupcakes I mixed together butter and sugar until fluffy, then I whisked in eggs and Baileys.
Next I whisked in self raising flour, cocoa powder and baking powder. I divided the mixture between the cupcake cases.
I baked them for 25 minutes until risen and a skewer inserted came out clean.
Can you make the Baileys cupcakes alcohol free?
Yes, if you want to make these for children, a pregnant person or anyone that doesn’t consume alcohol then replace the Baileys in the sponge with milk and the Baileys in the buttercream with double cream. Add 1 tsp vanilla extract to the buttercream as well for extra flavour. They of course won’t taste of Baileys, but they will still be delicious, chocolatey and creamy!
Tips for making the Baileys Chocolate Cupcakes:
- I decorated the cupcakes with Baileys Truffles, I usually get them from shops like B&M Bargains, Quality Save or Home Bargain. They always seem to have them around Christmas time!
- These would be great with another Baileys flavour like the coffee, orange or mint versions.
- You could also try other cream based liqueurs like Amarula for example.
- I don’t have a full cake version of this recipe yet, but I would suggest doubling this recipe of you want to make a two layer 8″ round cake.
Recommended equipment & ingredients*
|Cupcake tin||Mixing bowls||Cooling rack|
|Kitchen scales||Electric hand mixer||Piping bags|
|Rose gold cupcake cases||Baileys Irish Cream||Baileys Truffles|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Baileys recipes…
|Chocolate Roulade with Baileys Cream||Baileys Cheesecake Chocolate Brownies||Chocolate Guinness Cake with Baileys Buttercream|
|Baileys Cheesecake (No Bake)||Baileys Creme Caramel||Baileys Chocolate Traybake|
Baileys Chocolate Cupcakes
For the cupcake
- 175 g Butter or baking spread
- 175 g Caster sugar
- 2 Eggs large
- 100 ml Baileys
- 150 g Self raising flour
- 30 g Cocoa powder
- A pinch of baking powder
For the buttercream
- 200 g Butter
- 400 g Icing sugar
- 4 tbsp Baileys
- 12 Baileys truffles optional
- Rose gold paper straws optional
- Gold edible glitter optional
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with paper cases
- To make the cupcakes, mix together the butter and caster sugar until smooth and fluffy, ideally with an electric mixer
- Add the eggs and Baileys, and mix well
- Add the self raising flour, cocoa powder and baking powder and whisk in
- Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
- To make the buttercream, mix together the butter and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the Baileys and mix until smooth
- Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
- Decorate with the truffles, paper straws and gold edible glitter
- Store in an airtight container in a cool place, eat leftovers within 3 days
NB. This post is NOT sponsored by Baileys – I just love their product!
If you like this, check out more of my Cupcake recipes!
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