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Chocolate Bailey’s Cupcakes with Bailey’s Frosting Recipe

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3.8 from 71 reviews

Delight in these rich and moist Chocolate Bailey’s Cupcakes, enhanced with a smooth and luscious Bailey’s ganache frosting. Perfectly balanced with a hint of cocoa and the creamy warmth of Bailey’s Irish Cream, these cupcakes are ideal for parties, celebrations, or a decadent treat anytime.

Ingredients

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)
  • 1/4 cup Bailey’s (for soaking)

Frosting (Bailey’s Ganache)

  • 20 ounces bittersweet chocolate chips
  • 12 ounces Bailey’s Irish Cream
  • 8 ounces heavy cream
  • 1/2 teaspoon salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line 24 cupcake sections with liners, setting them aside for batter.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even distribution.
  3. Combine Wet Ingredients: In a large bowl, whisk the granulated sugar, milk, vegetable oil, eggs, and vanilla extract together until the mixture is smooth and well blended.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, whisking until just combined without overmixing to maintain a tender crumb.
  5. Add Bailey’s: Stir in 1/2 cup of room temperature Bailey’s Irish Cream until fully incorporated, scraping down the sides of the bowl as needed.
  6. Fill Cupcake Liners: Spoon about 3 tablespoons of batter into each cupcake liner, filling them evenly. It’s okay if there is a small amount of batter left over.
  7. Bake: Place the cupcakes in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  9. Soak Cupcakes: Once slightly cooled, poke holes all over the tops of the cupcakes using a toothpick to allow better absorption. Brush the tops generously with the remaining 1/4 cup Bailey’s Irish Cream. Let cupcakes cool completely to absorb the soak.
  10. Prepare Ganache Frosting: Place the bittersweet chocolate chips in a large heatproof bowl and set aside. In a medium saucepan, combine 12 ounces Bailey’s Irish Cream, 8 ounces heavy cream, and 1/2 teaspoon salt. Heat over medium heat, whisking constantly, until the mixture just begins to simmer.
  11. Make Ganache: Pour the hot cream and Bailey’s mixture over the chocolate chips. Allow to sit undisturbed for 5 minutes, then whisk until smooth and shiny.
  12. Cool Ganache: Let the ganache cool at room temperature for about 3 hours, whisking every 10 minutes to hasten cooling and maintain a smooth texture.
  13. Chill Ganache: After it has cooled, refrigerate the ganache for 1 hour to set it firmly for whipping.
  14. Whip Ganache: Transfer the ganache to a stand mixer fitted with the paddle attachment. Whip on medium speed for 3 minutes until light, fluffy, and spreadable. Scrape down the sides to ensure even mixing.
  15. Frost Cupcakes: Spread or pipe the Bailey’s ganache frosting over the cooled, soaked cupcakes. Optionally, garnish with preferred toppings such as chocolate shavings or sprinkles.

Notes

  • Ensure Bailey’s Irish Cream is at room temperature before adding to the batter to prevent curdling.
  • For best results, allow the ganache frosting to fully mature in the refrigerator to achieve the perfect texture for whipping.
  • You can substitute vegetable oil with melted butter for a richer flavor.
  • Make sure to poke holes deep enough for the soak to permeate the cupcake but not so deep that it breaks through the bottom.
  • Store cupcakes in an airtight container in the refrigerator due to the dairy-based frosting; consume within 3 days for freshness.
  • For a non-alcoholic version, replace Bailey’s with a coffee-flavored syrup and adjust sweetness to taste.

Find it online: https://justsosavory.com/chocolate-baileys-cupcakes-with-baileys-frosting-recipe/