baileys irish cream cupcakes

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Baileys Irish Cream cupcakes make the perfect dessert for St. Patrick’s Day! Baileys and chocolate make the best pairing, and you’ll love these decadent chocolate cupcakes topped with Baileys frosting and rich chocolate ganache!

Baileys Irish Cream Cupcakes

Made with Irish whiskey, cocoa, and cream, Baileys Irish Cream flavors both the chocolate cupcake batter and creamy frosting. Drizzled with chocolate ganache, these cupcakes make the perfect indulgence for Baileys lovers!

Baileys Irish Cream Cupcakes

How to Make Baileys Irish Cream Cupcakes

Cocoa Powder – You’ll use unsweetened cocoa powder in the cupcakes. I like Dutch-processed baking cocoa (with higher levels of cocoa butter) for maximum chocolate flavor.

Chocolate Cupcakes – The cupcake batter comes together in minutes, no mixer required! Whisk together the dry ingredients in a large mixing bowl and make a well in the center. Add granulated sugar, light brown sugar, and wet ingredients, whisking until incorporated. Whisk in boiling water just until smooth (this helps bloom and dissolve the cocoa), and fold in finely chopped semisweet chocolate.

Bake Cupcakes – Bake cupcakes for 18 to 19 minutes, until tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cupcakes cool in pans on wire racks for 2 minutes before removing from pans to cool completely.

Baileys Frosting – To make the frosting, beat unsalted butter, cream cheese, and salt in a large mixer bowl on medium speed until combined. Mix in powdered sugar on low speed 1 cup at a time until incorporated, scraping down the mixer bowl as needed. Add Baileys Irish Cream and vanilla and mix in on low speed until smooth. Increase speed to medium-high and beat frosting for 1 minute, until light and airy.

Chocolate Ganache – For the ganache, place chopped chocolate and salt in a medium heat-proof bowl. Bring heavy cream to a simmer in a small saucepan, heating until bubbles form at the edge of the pan. Pour warm heavy cream over chocolate. Cover the bowl and let stand for 1 minute, then stir with a spatula until chocolate is completely melted and mixture is smooth.

Decorate Cupcakes – Transfer frosting to a large piping bag fitted with a large star tip and decorate cupcakes. Chill cupcakes for 30 minutes, then drizzle with chocolate ganache and enjoy!

Baileys Irish Cream Cupcakes

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Baileys Irish Cream Cupcakes

Baileys Irish Cream Cupcakes

  • Author: Laura | Tutti Dolci
  • Prep Time: 50 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 8 minutes
  • Yield: 18 cupcakes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Baileys Irish Cream cupcakes make the perfect dessert! You’ll love these rich chocolate cupcakes topped with Baileys frosting and chocolate ganache!


Ingredients

Cupcakes

  • 1 1/2 cups flour
  • 3/4 cup unsweetened cocoa
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 1/2 cup Baileys Irish Cream
  • 1/2 cup plain fat-free Greek yogurt, at room temperature
  • 1/2 cup vegetable or canola oil
  • 2 tsp vanilla extract
  • 1/2 cup boiling water
  • 2 oz semisweet chocolate, finely chopped

Baileys Frosting

  • 1 cup unsalted butter, at room temperature
  • 4 oz full fat cream cheese, at cool room temperature
  • 1/2 tsp salt
  • 4 cups powdered sugar
  • 3 Tbsp Baileys Irish Cream
  • 1/2 tsp vanilla extract

Chocolate Ganache

    • 4 oz semisweet chocolate, finely chopped
    • pinch of salt
    • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 350°F and line two 12-cup standard muffin pans with baking cups.
  2. Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Add sugars, eggs, egg yolk, Baileys Irish Cream, yogurt, oil, and vanilla to flour mixture; whisk in just until incorporated. Whisk in boiling water just until smooth. Fold in chopped chocolate.
  3. Use a medium cookie scoop coated with nonstick spray to fill each baking cup 2/3 full of batter.
  4. Bake for 18 to 19 minutes, until cupcakes spring back to the touch and a toothpick inserted in the center comes out clean. Let cupcakes cool in pans on wire racks for 2 minutes before removing from pans to cool completely.
  5. For the frosting, beat butter, cream cheese, and salt in a large mixer bowl on medium speed until combined. Mix in powdered sugar on low speed 1 cup at a time until incorporated, scraping down bowl as needed. Add Baileys Irish Cream and vanilla and mix in on low speed until smooth. Increase speed to medium-high and beat frosting for 1 minute, until light and airy.
  6. Transfer frosting to a large piping bag fitted with a large star tip and decorate cupcakes. Chill frosted cupcakes for 30 minutes. Meanwhile, make the ganache.
  7. For the ganache, place chopped chocolate and salt in a medium heat-proof bowl. Bring heavy cream to a simmer in a small saucepan, heating until bubbles form at the edge of the pan. Pour warm heavy cream over chocolate. Cover the bowl and let stand for 1 minute, then stir with a spatula until chocolate is completely melted and mixture is smooth. Let ganache stand at room temperature for 20 minutes to cool and thicken slightly before using.
  8. Drizzle ganache over cupcakes and let set before serving. Store leftover cupcakes covered in the refrigerator up to 3 days. Bring to room temperature before serving.

Notes

Chocolate Ganache: You will probably have some extra ganache. Store leftover ganache covered in the refrigerator for up to a month; rewarm in 10-second bursts in the microwave and stir until smooth before using.

Keywords: Baileys Irish Cream, Chocolate Cupcakes, Cupcakes, Ganache

Baileys Irish Cream Cupcakes

Delicious Baileys Irish Cream desserts:

Baileys Irish Cream Brownies
Irish Cream Chocolate Chip Cookies

7 comments
  1. We made these cupcakes for St. Patrick’s Day and they turned out perfectly! Love the Baileys frosting with the chocolate ganache drizzle.

  2. Just made these for my daughter’s b-day – unbelievably good!!! Thank you for another fantastic recipe!

    1. Hi Laura – do you think I could convert this recipe to a cake? Any guidance on how to do that? Thanks!

      1. Hi Nancy! You can bake the cake as a layer cake using two 8-inch round cake pans (spray pans with nonstick spray). Baking time will be 28-30 minutes at 350°F. Or, you can bake the cake as a sheet cake (13 x 9-inch baking pan, baking time will be 24-26 minutes at 350°F). Hope that helps! 🙂

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