Go Back
+ servings
Baileys Chocolate Cupcakes
Print

Baileys Chocolate Cupcakes

Moist chocolate and Baileys cupcake with Baileys buttercream
Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 12
Calories 515kcal
Author thebakingexplorer

Ingredients

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

For decoration

  • 12 Baileys truffles optional
  • Rose gold paper straws optional
  • Gold edible glitter optional

Instructions

  • 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

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