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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

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