These Baileys Cupcakes are the perfect grown-up cupcake recipe. The base is super moist, fudgy chocolate cupcakes topped with a light and creamy Irish cream frosting.
This post was updated December 5, 2024 with new photos & recipe tips
If you enjoy a coffee with Irish cream or a splash of Baileys in your desserts, these Baileys cupcakes will be a hit. They begin with moist, fudgy chocolate cupcakes and are finished with a smooth Baileys buttercream. The contrast between the rich chocolate and the sweet, mellow Irish cream makes these cupcakes an ideal adult treat.
They’re great for holiday gatherings, New Year’s Eve, or St. Patrick’s Day.
The Perfect Baileys Cupcakes
I tested this recipe several times to balance the chocolate and Baileys flavor. At first I tried infusing the batter with Irish cream, but the chocolate overpowered it. The best result came from using a classic chocolate cupcake recipe and adding the Irish cream to the frosting. That way the Baileys flavor stands out.
The cupcakes stay tender and moist because they use oil and buttermilk. Oil remains liquid at room temperature, which helps keep the crumb soft, while buttermilk adds lift and a pleasant tang. The deep chocolate taste comes from cocoa powder combined with boiling water. I prefer Dutch-process cocoa for its richer, smoother flavor; the hot water helps bloom the cocoa and intensify the chocolate notes, which pair nicely with the Irish cream frosting.
The Baileys frosting is an American-style buttercream: butter, powdered sugar, Baileys Irish Cream, a pinch of salt, and optional instant coffee to round out the flavor and cut some sweetness. The coffee is optional but helps amplify the Baileys flavor without making the frosting taste like coffee.
Recipe Tip
To make a non-alcoholic version, substitute Baileys with an Irish cream–flavored coffee creamer.
These Baileys cupcakes are a festive choice for holiday parties. Moist, fudgy cupcakes crowned with fluffy Irish cream frosting make an elegant, grown-up dessert.
Baileys Cupcakes
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Equipment
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12-cavity muffin pan
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour (125 grams)
- 1/2 cup cocoa powder (45 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup vegetable oil (80 ml)
- 1 cup granulated sugar (200 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (120 ml)
- 1/3 cup boiling water (80 ml)
Baileys Frosting
- 1 cup unsalted butter (226 grams), softened but not melting
- 3-4 cups powdered sugar (330-440 grams)
- 1/4 teaspoon salt
- 3-4 tablespoons Baileys Irish Cream (45-60 ml) or Irish cream coffee creamer
- 1/2 teaspoon instant coffee granules (optional)
Instructions
Chocolate Cupcakes
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Preheat the oven to 350°F (180°C).
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Line a 12-cavity muffin pan with paper liners. This recipe yields 12–14 cupcakes.
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In a large bowl, whisk together the flour, cocoa powder (sift if lumpy), sugar, baking soda, baking powder, and salt.
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In a separate bowl, whisk the oil, egg, vanilla, and buttermilk until smooth.
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Make a well in the dry ingredients and add the wet mixture. Stir a few times with a rubber spatula to combine.
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Carefully add the boiling water, then whisk until the batter is smooth and free of streaks or lumps.
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Spoon batter into liners, filling each about two-thirds full.
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Bake in the center of the oven for 16–19 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely before frosting.
Baileys Frosting
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Whisk the instant coffee and Baileys together to help dissolve the coffee. A little undissolved granules are okay.
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Beat the softened butter in a large bowl until very fluffy, about 3 minutes.
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With the mixer on low, add 2 cups of powdered sugar and the salt. Then continue adding the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of Baileys, until you reach your preferred sweetness and consistency.
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Transfer frosting to a piping bag (a 1M tip works well) and pipe onto cooled cupcakes, or spread with a knife. Dust lightly with cocoa if desired.
Notes
- Baileys Frosting: This makes enough frosting to generously pile onto each cupcake. If you prefer less frosting or plan to spread it with a knife, halve the frosting recipe.
- Make Ahead: Cupcakes can be baked and cooled, then stored overnight at room temperature in an airtight container. Make and pipe the frosting the day you plan to serve.
- Storage: Store frosted cupcakes in an airtight container at room temperature up to 3 days, or refrigerate up to 5 days. Baileys recommends storing the liqueur between 32–77°F (0–25°C); if your kitchen is warmer, refrigerate the cupcakes.
- Nutrition: Nutrition info is an estimate per cupcake with frosting, based on 12 evenly sized cupcakes and all frosting used.
Nutrition
Carbohydrates: 58g,
Protein: 3g,
Fat: 23g