Baileys Cupcakes
These Baileys Cupcakes are the perfect grown up cupcake recipe - moist, fudgy chocolate cupcakes with fluffy Irish cream frosting and completely irresistible.
Servings 12 cupcakes
Ingredients
Chocolate Cupcakes
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup vegetable oil or canola
- 1 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk
- ¼ cup boiling water
Baileys Frosting
- ¾ cup unsalted butter softened
- 3-4 cups powdered sugar
- ¼ teaspoon salt
- ¼ cup Baileys Irish Cream
- ½ teaspoon instant coffee granules
Instructions
Chocolate Cupcakes
- Preheat the oven to 375F degrees.
- Line a muffin pan with muffin papers - you'll end up with 12-14 cupcakes total.
- Whisk together the flour, cocoa, baking soda & salt.
- In a large bowl beat together the oil, sugar, egg & vanilla extract (about 30 seconds to 1 minute).
- Turn the mixer down to low speed and mix in the buttermilk.
- Mix the flour mixture about ½ at a time starting with the mixer on low, then turning up to medium once almost combined.
- With the mixer on low, carefully beat in the boiling water.
- Spoon the batter into the prepared muffin pan, filling each about ⅔ full.
- Bake in the preheated oven for 14-16 minutes or until an inserted toothpick comes out clean.
Baileys Frosting
- In a large bowl beat the butter until very fluffy (about 3 minutes).
- Turn the mixer down to low speed and mix in the salt and 2 cups of powdered sugar.
- Add the instant coffee powder to the Baileys (if it doesn't entirely dissolve, that's ok).
- Beat the rest of the powdered sugar into the butter about ½ cup at a time, alternating with 1 tablespoon of Baileys until the desired consistency and sweetness level is reached.
- Transfer the frosting to a piping bag and frost, or frost with a knife. Optionally decorate with chocolate shavings
Notes
Refrigerate cupcakes until ready to serve, serve cupcakes at room temperature. Cupcakes are best if eaten the same day that they're made. But can be kept in the fridge for up to 3 days.