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These Baileys Chocolate Cupcakes are made with a moist chocolate cupcake, Baileys chocolate ganache filling and Baileys frosting! One of my favorite flavor combos – these cupcakes are delicious!
So recently I’ve gotten a little bug. Not like a sick bug, but like I want to do things bug. And right now the focus of that bug is doing things around our house. All of a sudden I want to paint everything, change everything on the walls and get all new furniture. Basically just re-do it all. 🙂
Problem is, who can afford to just re-do their whole house on a whim? So I’ve started with some painting. Some parts of the house have been painted, but much has remained unpainted. So I started getting swatches and testing paints a couple weeks ago for our dining room. If you’ve ever chosen paint, you know how painful it can be. Especially when looking at shades of grey. I was lamenting to the hubs that there are so many shades of grey that it’s hard to pick one and he got all clever and said, “Yea, I hear there’s like 50 shades.”
Ha!
Well I finally picked one and painted over the weekend. I’m feeling pretty snazzy and ready for my next project! 🙂
How to Make Baileys Chocolate Cupcakes
But for now, let’s talk about these cupcakes. For the Baileys and chocolate lover, they really are yummy! The cupcake base in moist and fluffy, the filling is rich, chocolatey and smooth – and flavored with Baileys – and the frosting is the Baileys icing on the cake! 😉
The cupcake base is relatively straight forward as far as method and ingredients. It uses the creaming method, so you want to be sure to fully cream the butter and sugar together. You’ll get a much fluffier cupcake that way. Be sure the mixture lightens in color and gets thick and fluffy.
The filling is your basic chocolate ganache with some Baileys in place of some of the heavy whipping cream. It’s super smooth and rich! So good! It firms up a little quicker than regular ganache since the Baileys has less fat than the heavy cream, so don’t be too concerned.
To finish off the cupcake, there’s the Baileys frosting. It’s hard to not just eat it with a spoon! It’s got just a touch of chocolate in it and plenty of Baileys. I used my usual combination of butter and shortening, since I prefer the more stabile consistency, but feel free to use all butter if you like.
These cupcakes were a hit! Moist, fluffy, rich and yummy! Perfect for a Saturday night or any occasion. 🙂
Watch How To Make These
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Baileys Chocolate Cupcakes
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 47 minutes
- Yield: 12-14 Cupcakes
- Category: Cupcakes
- Method: Oven
- Cuisine: American
Description
Baileys Chocolate Cupcakes made with chocolate cupcake, Baileys chocolate ganache filling & Baileys frosting! These cupcakes are delicious!
Ingredients
Chocolate Cupcakes
- 1/2 cup (112g) unsalted butter, room temperature
- 1 cup (207g) sugar
- 2 large eggs, room temperature
- 1/2 tsp vanilla extract
- 6 tbsp (90ml) water
- 6 tbsp (43g) natural unsweetened cocoa powder
- 1 cup (130g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp (90ml) milk
Baileys Frosting
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (95g) shortening
- 4 cups (460g) powdered sugar
- 2 tbsp (14g) natural unsweetened cocoa powder
- 1/4 tsp vanilla extract
- 4–5 tbsp (60-75ml) Baileys Irish Cream
- Chocolate sprinkles
Baileys Chocolate Ganache
- 8 oz semi sweet chocolate chips
- 5 tbsp (75ml) Baileys Irish Cream
- 5 tbsp (75ml ) heavy whipping cream
Instructions
To Make the Chocolate Cupcakes
- Preheat oven to 350°F (176°C) and line cupcake pan with cupcake liners.
- Beat butter and sugar until light in color and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating just until blended. Set creamed mixture aside.
- In another bowl, add vanilla, water and cocoa powder and whisk until smooth. Mixture will be thick.
- Add chocolate mixture to batter and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- In a separate bowl, combine flour, baking soda and salt.
- Alternate adding the flour mixture and milk to the batter. Begin by adding half of the dry mix, then mix well. Add the milk and mix well, scraping down the sides as needed. Add the remaining flour mixture and mix until smooth.
- Fill cupcake liners about 3/4 full. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- Allow cupcakes to cool about 2-3 minutes, then remove to a cooling rack to finish cooling.
To Make the Baileys Frosting
- Combine the butter and shortening in a large bowl and mix until smooth.
- Add 2 cups of powdered sugar and mix until smooth.
- Add the cocoa, vanilla extract and 4 tablespoons of Baileys and mix until smooth.
- Add remaining powdered sugar and mix until smooth.
- Add remaining Baileys as needed and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin. Set aside.
To Make the Baileys Chocolate Ganache and Assemble the Cupcakes
- When the cupcakes are cooled, make the chocolate ganache. Put the chocolate chips in a heat-proof bowl. Set to the side.
- Combine the Baileys and heavy whipping cream in a microwave safe bowl or measuring cup and heat in the microwave until it just begins to boil.
- Pour the hot cream over the chocolate chips and whisk until smooth.
- Cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
- Fill the centers of the cupcakes with chocolate ganache.
- Pipe the frosting onto the cupcakes. I used Ateco tip 808, a large round tip.
- To decorate the top of the cupcakes, fill a piping bag fit with a small round tip, such as Ateco tip 3, with the remaining chocolate ganache. Pipe a drizzle onto the cupcakes for decoration, then add sprinkles if using.
- Refrigerate cupcakes until ready to serve. Serve at room temperature. Cupcakes are best for 2-3 days.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 540
- Sugar: 54.6 g
- Sodium: 164.2 mg
- Fat: 30.2 g
- Carbohydrates: 65.6 g
- Protein: 4.9 g
- Cholesterol: 72.8 mg
Categories
Enjoy!
What is baileys in the Recipe
Baileys is a liqueur.
Soooooo amazing! And my little guy loved helping 💕 can’t figure out how to share a pic but they were gone so fast anyway. Thank you!!
So glad to hear you enjoyed them!
These cupcakes are my ultimate favorite! I have made them several times for events, parties, gifts… and they are perfect every time. Loved by everyone!
So glad to hear that!
Hello,
I am looking forward to making these but was wondering how the cake recipe compares to your “Homemade Moist Chocolate Cupcakes” recipe. I noticed the ingredients differ and I love that recipe and was considering using that one. Is there any notable difference? Also, would the moist chocolate cupcake recipe likely be able to support the ganache filling?
Thank you!
You are on track with your questions. The reason I did a different cupcake for a cupcake with a filling is for support. I have done filling in the other cupcake recipe, but it does end up very soft. This cupcake has a different texture but is sturdier and still very good.
An over-the-top delicious cupcake! The Bailey’s in the ganache and frosting is the perfect amount, and compliments the cupcake so nicely! My co-workers absolutely loved them!!
Everything about this recipe is AMAZING. The flavors are fabulous, they were a huge hit at the party I made them for! I am going to be making your triple lemon cake on a few weeks, and I can’t wait!
Made these for my moms 83rd borthday. They were such a hit and I love that the ganache didn’t harden since that was here favorite part. Thank you so much for sharing.
I am so excited to make these today. I’m baking the cupcakes today and will be filling and decorating them tomorrow for a party. I’m nervous to refrigerate them after I fill them because I don’t want to serve them with a rock hard chocolate chunk in the middle, will the ganache soften again when I bring them back out to room temperature before the party?
Yes, it will soften again at room temperature. I hope you enjoy them!
Made these twice and were a hit both times. Hide a few in the freezer till hubby found them….darn I really didn’t want to share them. Oh well super delish.
LOL! So glad they were a hit!
How would I cook this in higher altitude locations?
I don’t know much about high altitude baking. I’m sorry!
Can you make ahead and freeze?
Make the full cupcake ahead? I honestly don’t typically do that. It might be fine, but I would suggest adding the frosting after defrosting so they look fresh. All depends on what you’re trying to do.
I made these cupcakes for my family and they were a big hit!!! I used a Godiva chocolate liquor instead of the Bailey’s and used it in the batter. I also chose not to use the ganache in the center – only on the top over the frosting.
They were a big hit!
Thank you for sharing your recipes!
I’m so glad you enjoyed them!
Hi I’m not a fan of filling, is it possible to bake the Baileys into the cupcake batter?
I’d suggest checking out this cake and making it into cupcakes.
The cupcakes look great but the “how to” video is the most useless thing I’ve seen in a long time. Those finger snaps and quick cut? Not informative or helpful at all, and don’t get me started in that annoying music. It is also not very reactive, and take many trirs to Grey the pause button up to use, nice site, terrible cutesy video
And if you MUST check th “privacy” box to submit a comment, why make it seem like a choice?
I’m sorry you didn’t find the video helpful.
As for the privacy box, that’s not really up to me. It’s there to protect YOUR privacy. By submitting a comment, you are also submitting your information – name and email address. Without an email address, you can’t receive a response to your comments and questions. But you are entitled to know what will be done with your information, so there’s a check box acknowledging that you have been informed (or given the opportunity to be informed). If you’d prefer not to have to check the box (I know it’s hard) and know about your privacy rights, you can always send an email directly to me.
Have a pleasant day!
Want to try these, if don’t have shortening and want to use additional butter, how much butter should i use? Great recipe!
It’s a one to one replacement so just use the same amount of butter. I hope you enjoy them!
Would Kahlua work with this recipe in place of the Bailey’s?
It should.