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Perfect for those who love a touch of indulgence in their desserts – Baileys Cupcakes! Chocolate cupcakes soaked with Bailey’s and topped with whipped Baileys ganache.

baileys cupcakes on a wire rack

These aren’t just any ordinary cupcakes; Baileys Cupcakes a delightful blend of rich chocolate flavor and the creamy, Irish whiskey-infused taste of Bailey’s.

Ideal for St. Patrick’s Day celebrations or just when you crave something special, these cupcakes are sure to be a hit.

In our home, these Bailey’s Cupcakes have become something of a legend. My husband Jeremy, who’s usually not big on sweets, always lights up when he sees these on the kitchen counter.

Baking these cupcakes turns into a fun family affair, with laughter and stories shared around the kitchen.

The cupcakes themselves are incredibly moist, thanks to the Bailey’s in the batter, and each one is topped with a lusciously smooth ganache that’s just the right amount of sweet.

And let’s not forget about the additional Bailey’s soak – it ensures every bite is packed with that signature Irish Cream flavor.

Let’s dive a little more into why these Baileys cupcakes are the perfect dessert!

Some of our other favorite cupcake recipes we have on our site include: The BEST Pina Colada Cupcakes Recipe, Chocolate Cupcakes with Blackberry Buttercream, and Strawberry Cupcakes.

overhead image of baileys cupcakes on a wire rack

WHY THIS RECIPE WORKS:

  1. Irresistible Flavor: The combination of chocolate and Bailey’s Irish Cream creates an unforgettable taste.
  2. Perfect for Special Occasions: Ideal for celebrations or as a grown-up treat.
  3. Moist and Rich: Bailey’s adds moisture, making each bite perfectly tender.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking powder
  • Salt
  • Granulated sugar
  • Milk
  • Vegetable oil
  • Large eggs
  • Vanilla extract
  • Bailey’s Irish Cream
  • Bittersweet chocolate chips
  • Heavy whipping cream
ingredients needed to make baileys cupcakes

HOW TO MAKE BAILEYS CUPCAKES:

  1. Preheat the oven to 350°F. Line 24 cupcake sections with liners and set aside.
  2. In a medium-sized bowl, stir together the flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, whisk together the sugar, milk, oil, eggs, and vanilla until smooth.
  4. Add the flour mixture to the wet and whisk until combined.
  5. Add the Bailey’s and stir until smooth, scraping the sides as needed.
  6. Fill cupcake liners or muffin tin with 3 tablespoons of batter each; you may have a little batter left over, but that’s okay.
  7. Bake for 18-22 minutes until a toothpick inserted into the center comes out clean.
step by step collage of images showing how to make the cake for baileys cupcakes
  1. Allow the cupcakes to cool in the pan for 5 minutes. Then, take them out and place them on a wire rack.
  2. Immediately start poking holes all over the cupcakes with a toothpick.
  3. Brush the tops with the additional Bailey’s for the soak. Allow to cool completely.
collage of images showing how to brush on the soak for baileys cupcakes
  1. While the cupcakes are cooling, make the ganache frosting. Place the chocolate chips into a large, heatproof bowl and set aside.
  2. Place the Bailey’s, heavy cream, and salt in a medium-sized saucepot over medium heat.
  3. Whisk constantly until it just comes to a simmer. Pour over the chocolate chips and let it sit for 5 minutes.
  4. Whisk until smooth. Allow to cool for 3 hours at room temperature, I like to continue to whisk it every 10 minutes or so, I believe this helps cool off faster.
  5. Place in the fridge for 1 hour to set.
  6. Place the ganache into the body of a stand mixer with the paddle attachment. Whip for 3 minutes until light and fluffy; scrape down the sides to ensure it is all mixed properly with no streaks.
  7. Add frosting to the cupcakes and add your favorite garnishes if using.
step by step collage of images showing how to make the frosting for baileys cupcakes

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

These cupcakes are a chocolate lover’s dream with a hint of Bailey’s flavor. They are intensely flavored, so if you love rich, flavor-packed desserts, this one is for you.

They’re rich and moist, with a ganache frosting that’s not too sweet but incredibly satisfying.

I’ll be honest. I can’t keep myself from that amazing chocolate cupcake batter. It’s just so dang tasty!

Absolutely! While the ganache frosting complements the Bailey’s flavor well, feel free to use Bailey’s buttercream frosting or even a simple cream cheese frosting for a different twist.

You can decide one whatever creamy frosting you want, in the end.

baileys cupcakes on a wire rack on wooden table top

Yes, due to the ganache frosting. Store them in an airtight container in the refrigerator for up to 1 week.

These boozy cupcakes can definitely stand a few additions. No need to stick to the original recipe!

  • Mini Chocolate Chips: Sprinkle on top for extra chocolatey goodness.
  • Green Sprinkles: For a festive St. Patrick’s Day touch.
  • Chopped Chocolate: Adds a gourmet flair.
  • Melted Chocolate Drizzle: For a decadent finish.
  • Irish Cream Flavoring: In the batter for extra Irish cream oomph.
  • Chocolate Sauce: Drizzle over the top for a moist, rich topping.
  • Espresso Powder: Mix into the batter for a coffee-chocolate combo.
  • Caramel Drizzle: For a sweet and salty twist.
  • Crushed Cookies: Sprinkle on top for added crunch.
  • Fresh Berries: For a refreshing contrast.

Here are a few things you can sub out and still get a five star rating from the crowd!

  • Gluten-Free Flour: To make them gluten-free.
  • Coconut Oil: Instead of vegetable oil for a different flavor.
  • Egg Whites Only: For a lighter cupcake texture.
  • Semi-Sweet Chocolate Chips: If you prefer a sweeter ganache.
up close image of baileys cupcakes

HOW TO STORE:

Refrigerator: Keep in an airtight container for up to 1 week.

Freezer: Freeze in an airtight container for up to 3 months. Too long and that irish cream frosting will dry out!

DANA’S TIPS AND TRICKS:

  • Room Temperature Ingredients: Use room temperature ingredients for a smoother batter.
  • Don’t Overmix: Mix just until the ingredients are combined to keep the cupcakes tender.
  • Fill Cupcake Liners Evenly: For uniformly sized cupcakes.
  • Regularly Whisk the Ganache: While cooling for a smooth texture. You’re going to love these Baileys chocolate cupcakes!
  • Use a Piping Bag for Frosting: For a professional look.
  • Let Cupcakes Cool Completely: Before frosting to prevent the ganache from melting.
a bite taken out of baileys cupcakes to see the interior

Baileys Cupcakes are the perfect treat for anyone who loves the rich taste of chocolate paired with the unique flavor of Bailey’s Irish Cream. Don’t forget to save that recipe card!

They’re a wonderful choice for a special occasion or just to add a bit of luxury to your day. The moist cake, combined with the smooth ganache frosting, makes these cupcakes a favorite recipe you’ll come back to again and again.

So, grab your cupcake pan and get ready to bake some boozy delights that everyone will love! 

If you’ve tried these BAILEYS CUPCAKES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

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5 from 1 vote

Chocolate Baileys Cupcakes (with Baileys Ganache)

Author Dana at ThisSillyGirlsKitchen.com
Prep: 20 minutes
Cook: 22 minutes
Wait Time 4 hours
Perfect for those who love a touch of indulgence in their desserts – Baileys Cupcakes! Chocolate cupcakes soaked with Bailey’s and topped with whipped Baileys ganache.
Servings 24 servings

Ingredients
  

For the cupcakes

For the soak:

  • 1/4 cup Bailey’s

For the frosting:

Instructions

  • Preheat the oven to 350°F. Line 24 cupcake sections with liners and set aside.
  • In a medium-sized bowl, stir together the flour, cocoa powder, baking powder, and salt.
    2 cups + 2 tablespoons all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tablespoon baking powder, 1/2 teaspoon salt
  • In a large bowl, whisk together the sugar, milk, oil, eggs, and vanilla until smooth.
    2 cups granulated sugar, 1 cup milk, 1/2 cup vegetable oil, 2 large eggs, 1 tablespoon vanilla extract
  • Add the flour mixture to the wet and whisk until combined.
  • Add the Bailey’s and stir until smooth, scraping the sides as needed.
    1/2 cup Bailey’s
  • Fill cupcake liners or muffin tin with 3 tablespoons of batter each; you may have a little batter left over, but that’s okay.
  • Bake for 18-22 minutes until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool in the pan for 5 minutes. Then, take them out and place them on a wire rack.
  • Immediately start poking holes all over the cupcakes with a toothpick.
  • Brush the tops with the additional Bailey’s for the soak. Allow to cool completely.
    1/4 cup Bailey’s
  • While the cupcakes are cooling, make the ganache frosting. Place the chocolate chips into a large, heatproof bowl and set aside.
    20 ounces bittersweet chocolate chips
  • Place the Bailey’s, heavy cream, and salt in a medium-sized saucepot over medium heat.
    12 ounces Bailey’s, 8 ounces heavy cream, ½ teaspoon salt
  • Whisk constantly until it just comes to a simmer. Pour over the chocolate chips and let it sit for 5 minutes.
  • Whisk until smooth. Allow to cool for 3 hours at room temperature, I like to continue to whisk it every 10 minutes or so, I believe this helps cool off faster.
  • Place in the fridge for 1 hour to set.
  • Place the ganache into the body of a stand mixer with the paddle attachment. Whip for 3 minutes until light and fluffy; scrape down the sides to ensure it is all mixed properly with no streaks.
  • Add frosting to the cupcakes and add your favorite garnishes if using.

Notes

  • Room Temperature Ingredients: Use room temperature ingredients for a smoother batter.
  • Don’t Overmix: Mix just until the ingredients are combined to keep the cupcakes tender.
  • Fill Cupcake Liners Evenly: For uniformly sized cupcakes.
  • Regularly Whisk the Ganache: While cooling for a smooth texture. You’re going to love these Baileys chocolate cupcakes!
  • Use a Piping Bag for Frosting: For a professional look.
  • Let Cupcakes Cool Completely: Before frosting to prevent the ganache from melting.

Nutrition

Calories: 390kcal | Carbohydrates: 45g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 26mg | Sodium: 135mg | Potassium: 269mg | Fiber: 2g | Sugar: 30g | Vitamin A: 178IU | Vitamin C: 0.2mg | Calcium: 118mg | Iron: 1mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 1 vote (1 rating without comment)

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