Chocolate Baileys Cupcakes (with Baileys Ganache)

A baileys cupcake with a tall swirl of whipped Baileys ganache frosting and a rolled wafer cookie on top.

Chocolate Baileys Cupcakes (with Baileys Ganache)

These baileys cupcakes put Irish cream in all three layers, mixed into the chocolate batter, brushed over the warm baked tops, and whipped into the fluffy chocolate ganache frosting.

Course Dessert

Cuisine American

Keyword Baileys Cupcakes

Prep Time 20

Cook Time 22

Wait Time 4

Servings servings

Calories 390kcal

Author Jason Decker

Ingredients

For the cupcakes

2 cups + 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
2 cups granulated sugar
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 tablespoon vanilla extract
1/2 cup Bailey's room temperature

For the soak:

1/4 cup Bailey's

For the frosting:

20 ounces bittersweet chocolate chips
12 ounces Bailey's
8 ounces heavy cream
½ teaspoon salt

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.

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