Why You’ll Love This Recipe
- Decadent Chocolate Flavor: The cupcakes are soft, moist, and perfectly chocolaty.
- Creamy Bailey’s Frosting: The Irish cream gives the frosting a velvety texture and a hint of indulgent liqueur.
- Easy to Make: Simple ingredients and a straightforward method make these cupcakes foolproof.
Ingredients
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup hot brewed coffee (or hot water)
For the Bailey’s Crème Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 3 tablespoons Bailey’s Irish Cream
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Make the Cupcakes:
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Gradually add the dry ingredients, alternating with milk, mixing until just combined.
- Stir in hot brewed coffee, mixing until smooth.
- Divide batter evenly among cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
2. Make the Bailey’s Crème Frosting:
- In a bowl, beat butter until creamy.
- Gradually add powdered sugar, beating until smooth.
- Mix in Bailey’s Irish Cream and vanilla extract until fully incorporated.
3. Frost the Cupcakes:
- Pipe or spread frosting onto cooled cupcakes.
- Garnish with chocolate shavings, cocoa powder, or sprinkles if desired.
Servings and Timing
- Servings: 12 cupcakes
- Preparation Time: 20 minutes
- Baking Time: 18-20 minutes
- Total Time: 40 minutes
Variations
- Boozy Kick: Add an extra tablespoon of Bailey’s for a stronger flavor.
- Non-Alcoholic Version: Substitute Bailey’s with heavy cream and a drop of Irish cream extract.
- Extra Chocolate: Fold in ½ cup of chocolate chips into the batter for a gooier texture.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting.
- Reheating: Let refrigerated cupcakes sit at room temperature for 30 minutes before serving.
FAQs
Can I use a different liqueur for the frosting?
Yes! Try Kahlúa, Amaretto, or Bourbon for a different twist.
What can I use instead of coffee in the batter?
Hot water works fine, but coffee enhances the chocolate flavor without making it taste like coffee.
Can I make these cupcakes ahead of time?
Absolutely! Bake the cupcakes a day ahead and frost them just before serving for the freshest taste.
Conclusion
These Chocolate Cupcakes with Bailey’s Crème Frosting are the perfect indulgence for chocolate lovers. With a rich cocoa base and a smooth, boozy frosting, they’re sure to be a hit at any celebration!
