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    Baileys Chocolate Cupcakes

    04/12/2020 by thebakingexplorer 7 Comments

    Jump to Recipe Jump to Video Print Recipe

    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!

    This post may contain affiliate links. I earn from qualifying purchases.

    Baileys Chocolate Cupcakes

    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. 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 mix in eggs and Baileys.

    Next mix 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. To decorate, make the buttercream and pipe onto the cupcakes. Add a Baileys truffle, paper straw and edible glitter.

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

    Click on the image to order your copy!
    Baileys Chocolate Cupcakes

    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.

    Baileys Chocolate Cupcakes

    Can this recipe be made into a larger cake?

    Yes, check out my Baileys Chocolate Cake for the recipe and instructions.

    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.
    Baileys Chocolate Cupcakes

    Troubleshooting

    My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. 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

    • Cupcake tin
    • Mixing bowls
    • Measuring spoons
    • Cooling rack
    • Kitchen scales
    • Electric hand mixer
    • Piping bags
    • Jem 1E Piping nozzle
    • Rose gold cupcake cases
    • Baileys Irish Cream
    • Baileys Truffles
    • Edible glitter spray

    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!

    Baileys Chocolate Cupcakes

    More Baileys recipes...

    • Baileys Creme Caramel
    • Chocolate Roulade with Baileys Cream
    • Baileys Cheesecake Chocolate Brownies
      Baileys Cheesecake Chocolate Brownies
    • Baileys Cheesecake
      Baileys Cheesecake (No Bake)
    • Baileys Chocolate Traybake Cake
    • Chocolate Guinness Cake with Baileys Buttercream
    • Baileys Ice Cream
      Baileys Ice Cream (No Churn)
    • Baileys Chocolate Cake
      Baileys Chocolate Cake

    Baileys Chocolate Cupcakes

    Moist chocolate and Baileys cupcakes with Baileys buttercream and Baileys truffles
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cupcake
    Prep Time: 35 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the cupcake

    • 175 g Butter or baking spread softened, unsalted
    • 175 g Caster sugar (also known as superfine sugar)
    • 2 Eggs large
    • 100 ml Baileys Irish Cream
    • 150 g Self raising flour
    • 30 g Cocoa powder
    • ¼ tsp Baking powder

    For the buttercream

    • 200 g Butter softened, unsalted
    • 400 g Icing sugar
    • 4 tbsp Baileys Irish Cream

    For decoration

    • 12 Baileys truffles optional
    • Rose gold paper straws optional
    • Gold edible glitter optional
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
    • For the cupcake sponge, mix together the butter and caster sugar, ideally using an electric mixer, for 5 minutes until smooth and fluffy
    • Add the eggs and Baileys, and mix well
    • Then gently whisk, or fold in, the self raising flour, cocoa powder and baking powder
    • Divide the mixture between the cupcake cases, and bake them for 25-30 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
    • To make the buttercream, mix the butter on it's own for 2-3 minutes, then add the icing sugar and the Baileys and mix until smooth. For best results use an electric hand whisk or a stand mixer with the paddle attachment
    • Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
    • Decorate with the Baileys truffles, paper straws and gold edible glitter
    • Store in an airtight container in a cool place, eat leftovers within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • Make sure all your ingredients (particularly the butter and eggs) 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. 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.
     

    Nutrition

    Calories: 515kcal | Carbohydrates: 62g | Protein: 4g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 94mg | Sodium: 235mg | Potassium: 68mg | Fiber: 1g | Sugar: 50g | Vitamin A: 821IU | Calcium: 17mg | Iron: 1mg

    If you like this, check out more of my Cupcake recipes!

    NB. This post is NOT sponsored by Baileys - I just love their product!

    « Crunchie Cheesecake (No Bake)
    Chocolate Orange Rocky Road »

    Reader Interactions

    Comments

    1. Cat | Curly's Cooking

      December 06, 2020 at 5:32 pm

      5 stars
      Well these look a bit special! So festive and decadent!

      Reply
    2. Louise Fairweather

      December 06, 2020 at 8:03 pm

      Oh these look amazing - I love anything with Baileys. Thanks for sharing #cookblogshare

      Reply
    3. Carolyn Whetton

      April 26, 2021 at 10:50 pm

      Can these be frozen prior to adding topping?

      Reply
      • thebakingexplorer

        April 26, 2021 at 11:26 pm

        Hi Carolyn, yes you can freeze the cupcakes either with or without the buttercream. I hope that helps 🙂

        Reply
    4. Em

      October 02, 2021 at 2:03 pm

      5 stars
      Great recipe. I used orange Bailey’s and added choc chips, and did another batch without the cocoa powder but added pistachios- goes great with the amount of orange Bailey’s. Thank you!

      Reply
      • thebakingexplorer

        October 02, 2021 at 10:14 pm

        Hi Em, I'm so pleased you enjoyed them and your additions sound delicious!

        Reply
    5. Georgina

      March 22, 2022 at 12:13 pm

      5 stars
      Love your recipes! Made these yesterday using dairy free Baileys and put an Oreo at the bottom of each cupcake, then topped with Nutella (can never be bothered with icing 😂) and some honeycomb pieces - delicious! Thanks x

      Reply

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