Bailey'S Irish Cream Cupcakes Recipe

Name: Bailey'S Irish Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsweetened cocoa powder; 3/4 cup hot water; 6 tablespoons butter, room temperature; 1 cup butter, at room temperature; 1 2/3 cups all-purpose flour; 3/4 cup granulated sugar; 3/4 cup dark brown sugar, packed; 1 1/4 teaspoons baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup buttermilk; 2 eggs; 1/4 cup miniature chocolate chip; 1 (1 lb) package confectioners' sugar; 1/4 cup irish cream, such as Bailey's (or heavy cream); 1/8 teaspoon leaves green concentrated food coloring, plus additional

Servings: persons

3/4 cup unsweetened cocoa powder
3/4 cup hot water
6 tablespoons butter, room temperature
1 cup butter, at room temperature
1 2/3 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup dark brown sugar, packed
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
2 eggs
1/4 cup miniature chocolate chip
1 (1 lb) package confectioners' sugar
1/4 cup irish cream, such as Bailey's (or heavy cream)
1/8 teaspoon leaves green concentrated food coloring, plus additional

1
Preheat oven to 350 degrees F.
2
Line 18 muffin cups with liners.
3
In bowl, mix cocoa and hot water until dissolved; reserve.
4
Melt 6 T butter; reserve.
5
In bowl, mix flour with next five ingredients.
6
Whisk in buttermilk, eggs, melted butter and cocoa mixture.
7
Stir in chips.
8
Divide among liners.
9
Bake 18-22 minutes or until toothpick inserted comes out clean.
10
Cool 10 minutes.
11
Transfer from pan to racks; cool.
12
On medium-high speed, beat remaining butter until fluffy.
13
Gradually beat in confectioners' sugar until blended.
14
Add liqueur; beat until light and fluffy, 2 minutes.
15
Beat in 1/8 t food coloring until blended.
16
If desired, fit large star tip into pastry bag.
17
Using paintbrush starting at tip of bag, paint 2-3 lines of food coloring along inside, ending 1 inch from edge.
18
Place bag in glass; fill with frosting.
19
Pipe, or with spoon, spread frosting over cupcakes.
20
If desired, decorate with shamrocks.

1686

kcal

Calories

115

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup unsweetened cocoa powder, 3/4 cup hot water, 6 tablespoons butter, room temperature, 1 cup butter, at room temperature, and more.

Yes, Bailey'S Irish Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bailey'S Irish Cream Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions