Baileys is one of my favourite drinks, you can pretty much guarantee 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!

Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter, eggs and Baileys) are at room temperature before you start baking.
I used a baking spread for the cupcakes and unsalted butter for the buttercream.
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! You can also get them from Amazon.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Baileys Chocolate Cupcakes

To make the cupcakes, mix together butter and sugar until fluffy, then whisk in eggs and Baileys.

Next whisk in self raising flour, cocoa powder and baking powder. Divide the mixture between the cupcake cases. Bake them for 25 minutes until risen and a skewer inserted in the centre comes out clean.

For the full recipe with measurements, head to the recipe card at the end of this post.

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!

How long do the cupcakes last for and can they be frozen?

The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the appearance of the buttercream.

Can you make the cupcakes with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Can the cupcakes be made gluten or dairy free?

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons baking powder. You may also like to add ¼ tsp xanthan Gum for better texture. For a dairy free version, use a dairy free baking spread for the cupcakes and the buttercream. You will also need to use a dairy free version of Baileys - they do a version with almond milk called Baileys Almande which is a good alternative option. You will also need to decorate the cupcakes with a dairy free chocolate as the Baileys truffles contain cow's milk. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.

Can this recipe be made into a larger cake?

I don't have a full cake version of this recipe yet, but I would suggest doubling this recipe if you want to make a two layer 8" round cake.

Where can you get the Baileys Truffles from?

I usually get them from shops like B&M Bargains, Wilko, Quality Save or Home Bargain. They always seem to have them around Christmas time! You can also buy them online from places like Amazon, see the recommend equipment & ingredients section below for a link.

More tips for making the Baileys Chocolate Cupcakes:

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 used a Jem 1E nozzle to pipe the buttercream onto the cupcakes, but you can use any nozzle you prefer or spread it on with a spoon.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

Recommended equipment & ingredients*

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