Baileys Chocolate Mini Cakes Recipe

Name: Baileys Chocolate Mini Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Baileys Original Irish Cream; 1 cup dark chocolate chips; 1/2 cup dark chocolate chips; 1/2 cup butterscotch chips; 12 potato chips; 12 small pretzels; 1/2 teaspoon Freshly ground coffee, for topping; 1 (15.25 ounce) package fudgy chocolate cake mix; 1 cup water; 3 large eggs; 1/3 cup vegetable oil

Servings: persons

1
Combine Baileys and 1 cup chocolate chips in a small saucepan over medium-low heat. Stir constantly until chocolate is melted and smooth. Let stand to cool and thicken slightly, about 20 minutes.
2
Line 2 baking sheets with parchment paper. In a small bowl, microwave 1/2 cup chocolate chips in 20-second bursts, stirring between bursts, until melted and smooth, 1 to 2 minutes total. Repeat process with the butterscotch.
3
Dip pretzels and potato chips in the 1/2 cup melted chocolate. Let cool briefly until dry and dip in the butterscotch. Transfer to 1 baking sheet. Sprinkle with coffee. Let the pretzels and potato chips stand until the chocolate and butterscotch set, at least 1 hour.
4
Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin.
5
Mix cake mix, water, eggs, and oil together in a large bowl until moistened. Pour batter into muffin cups.
6
Bake in the preheated oven according to package directions or until a toothpick inserted into a cupcake comes out clean, 18 to 20 minutes.
7
Gently remove the cupcakes from the muffin tin; transfer to a wire rack set in a baking sheet and let cool.
8
Holding each cupcake by the bottom half, dip the top in the glaze and return to the rack. Alternatively, spoon the glaze over the cupcakes. Top with the pretzels and potato chips.

1408

kcal

Calories

Fat

107

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.
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 11 ingredients. The key ingredients include: 1 cup Baileys Original Irish Cream, 1 cup dark chocolate chips, 1/2 cup dark chocolate chips, 1/2 cup butterscotch chips, and more.

Yes, Baileys Chocolate Mini Cakes 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!

Baileys Chocolate Mini Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions