Baileys Cupcakes

Baileys Chocolate Cupcakes

1. Preheat the oven to 350 degrees F. Line 2 cupcake pans with paper liners and set aside.
2. In a medium mixing bowl, add the flour, cocoa powder, baking powder, and salt. Whisk until incorporated.
3. In a large mixing bowl, add the sugar, milk, oil, eggs, and vanilla. Whisk until smooth.
4. Add the dry ingredients to the bowl of wet ingredients. Whisk until combined and most of the lumps are worked out of the batter. Scrape down the sides of the bowl.
5. Add the Baileys and stir until combined. Scrape down the sides of the bowl and stir in any remaining Baileys.
6. Fill each cupcake liner with 3 tablespoons of batter.
7. Place in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center of one of the cupcakes in the middle of the pan comes out clean or with moist crumbs.
8. Allow the cupcakes to cool in the pan for 5 minutes.
9. While the cupcakes are still hot and in the cupcake pans, poke holes all over the tops using a toothpick or skewer.
10. Turn the cupcakes out onto a wire rack to cool completely.

Baileys Soak

1. Brush the tops with the additional Bailey’s for the soak. Allow to cool completely.
2. While the cupcakes are cooling, make the ganache frosting.

Baileys Ganache Frosting

1. Place the chocolate chips into a large, heat-proof bowl and set aside.
2. Place the Baileys, heavy cream, and salt in a medium saucepan over medium heat. Whisk constantly until it just comes to a simmer.
3. Remove from the heat and pour over the chocolate chips. Let it sit for 5 minutes.
4. Whisk the chocolate chips and Baileys mixture until smooth.
5. Allow to cool for 3 hours at room temperature. This is optional but continue to whisk it every 10 – 15 minutes help it cool faster.
6. Place in the fridge for 1 hour to firm up.
7. Place the ganache into the bowl of a stand mixer with the paddle attachment. Whip for 3 minutes until light and fluffy. Scrape down the sides and bottom of the bowl and mix until there are no streaks. You can also use a large mixing bowl and beat the ganache with a hand mixer for 4 to 5 minutes until light and fluffy.
8. Add the ganache frosting to a disposable piping bag fitted with the Wilton 1M piping tip. Pipe tall swirls of ganache frosting on top of each cupcake.
9. Store in an airtight container in the refrigerator for up to 5 days.