Baileys Chocolate Cupcakes
Supremely soft chocolate cupcakes spiked with Baileys Irish cream, crowned with fluffy chocolate Baileys frosting, and drizzled in silky chocolate ganache!
Ingredients
Chocolate Baileys Cupcakes:
- 1 teaspoon instant espresso powder
- ½ cup hot water
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder (dutch-processed)
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup Baileys Irish Cream (can substitute with milk)
- ½ cup sour cream
- ⅓ cup vegetable oil
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
Chocolate Baileys Frosting:
- 1 ½ cups unsalted butter, room temperature (3 sticks)
- 3 Tablespoons cocoa powder
- ¼ teaspoon salt
- 5 cups powdered sugar
- 1 teaspoon vanilla
- 3 tablespoons Baileys Irish Cream (can substitute with milk or heavy cream)
Chocolate Ganache:
- 3 ounces semi-sweet chocolate, chopped or chips
- ⅓ cup heavy cream
Instructions
Make the Cupcakes:
- Preheat oven to 350ºF degrees, and line a muffin pan with cupcake liners. Add the espresso powder to the hot water, and stir until fully dissolved; set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, both sugars, baking powder, baking soda, and salt until well combined. Add the Irish cream, oil, sour cream, and the espresso liquid, stirring with a wooden spoon. Add the egg, egg yolk, and vanilla, stirring until just combined.
- Pour batter into cupcake liners, filling 2/3 of the way. Bake in the oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make the Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high until smooth and creamy, about 2 minutes.
- Add the cocoa powder and salt, and mix on low until combined. Increase the mixing speed to high, and beat until smooth. Scrape down the sides of the bowl, as needed.
- Add the sugar, a cup at a time, beating on low with each addition, then beating at medium speed until incorporated.
- Add the vanilla and Irish cream. Beat on low until combined, then turn the speed up to high. Scrape down the sides of the bowl, then continue mixing until light and fluffy, about 2-3 minutes.
Make the Ganache:
- Place chocolate in a medium bowl; set aside. Pour heavy cream into a small saucepan and heat on the stove over medium-high heat. Once it starts to simmer, immediately pour the hot cream over the chocolate chips. Cover the bowl with plastic wrap, and allow to sit for 5 minutes. Remove plastic wrap, and stir until smooth. Allow ganache to cool slightly.
To Assemble
- Transfer frosting to a piping bag fitted with a large round tip. Pipe frosting on top of cupcakes, using a swirl action. Use a fork or spoon to drizzle the ganache on top. Serve and enjoy!