Baileys Cupcakes

Name: Baileys Cupcakes
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 12 serving
Ingredients: 2 1/4 cup (340g) all-purpose flour; 2 cups (400g) white granulated sugar; 1 cup baking cocoa powder; 2 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons kosher salt; 3 large eggs; 3/4 cup buttermilk shaken; 3/4 cup Baileys Original Irish Cream; 1/2 cup hot coffee; 3 tablespoons neutral oil; 2 teaspoons vanilla extract; 1 1/2 cups unsalted butter at room temperature; 3 1/2 cups powdered sugar; 1/2 teaspoon kosher salt; 3 tablespoons Baileys Original Irish Cream

User Reviews

5.0

3 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
47 mins
Servings
12
Calories
139 kcal
Course
Dessert, Cake
Cuisine
American

Baileys Cupcakes

Griffin Phillips

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These Baileys Chocolate Cupcakes are perfect for Halloween. Spiked with Baileys for a delicious Irish cream flavor.

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Ingredients

Servings

Baileys Cupcakes:

2 1/4 cup (340g) all-purpose flour
2 cups (400g) white granulated sugar
1 cup baking cocoa powder
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
3 large eggs
3/4 cup buttermilk shaken
3/4 cup Baileys Original Irish Cream
1/2 cup hot coffee
3 tablespoons neutral oil
2 teaspoons vanilla extract

Baileys Buttercream

1 1/2 cups unsalted butter at room temperature
3 1/2 cups powdered sugar
1/2 teaspoon kosher salt
3 tablespoons Baileys Original Irish Cream

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Instructions

To Make the Cupcake Batter:

Preheat your oven to 350 degrees F. Place 12 cupcakes liners into the cavities of a cupcake tin.
In a large bowl, add the flour, sugar, cocoa powder, black cocoa powder, baking soda, baking powder and salt. Mix until combined.
To the dry mixture, crack in the eggs, pour in the buttermilk, Baileys, coffee, neutral oil and vanilla extract. Mix until smooth. The batter will be thin—that’s ok!
Fill each of the cupcake liner about 1/2 way. Transfer to the oven to bake for about 18 to 20 minutes, until a skewer inserted into the center comes out clean. Allow to cool in the pan for about 5 minutes and then transfer to a cooling rack and cool until room temperature before frosting.
Repeat with the remaining cupcake batter. I got 30 cupcakes with this amount.

To Make the Vanilla Buttercream:

In the bowl of a stand-up mixer, with the paddle attachment, add the butter, powdered sugar and kosher salt; beat until smooth and fluffy, about 30 seconds. Pour in Baileys; beat until nice and fluffy, about 1 minute.

Nutrition Information

Show Details

Calories 139kcal (7%) Carbohydrates 35g (12%) Protein 1g (2%) Fat 1g (2%) Polyunsaturated Fat 1g Sodium 571mg (24%) Potassium 52mg (1%) Fiber 1g (4%) Sugar 34g (68%) Calcium 22mg (2%) Iron 1mg (6%)