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Decadent Baileys Irish Cream Chocolate Cupcakes with Whiskey Frosting

Baileys Irish Cream Chocolate Cupcakes - featured image
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These rich and moist chocolate cupcakes are infused with Baileys Irish Cream and topped with a creamy whiskey frosting, perfect for celebrations or a cozy indulgence.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • ⅓ cup (35 g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (113 g) unsalted butter, melted and slightly cooled
  • ½ cup (120 ml) buttermilk (or whole milk with 1 teaspoon vinegar as substitute)
  • ⅓ cup (80 ml) Baileys Irish Cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon espresso powder (optional)
  • For the Whiskey Frosting:
  • 1 cup (227 g) unsalted butter, softened
  • 3 to 4 cups (360–480 g) powdered sugar, sifted
  • 3 tablespoons (45 ml) Irish whiskey
  • 1 to 2 tablespoons (15–30 ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with parchment cupcake liners.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder if using.
  3. In a separate bowl, whisk sugar and eggs until thick and pale, about 2 minutes.
  4. Slowly add melted butter, buttermilk, Baileys Irish Cream, and vanilla extract to the egg mixture and mix gently but thoroughly.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix.
  6. Spoon the batter evenly into the cupcake liners, filling about two-thirds full. Tap the tin gently to release air bubbles.
  7. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting, beat softened butter until creamy, about 3 minutes.
  10. Gradually add powdered sugar, one cup at a time, beating well after each addition.
  11. Mix in Irish whiskey, vanilla extract, and a pinch of salt. Add heavy cream by tablespoon if frosting is too stiff.
  12. Once cupcakes are fully cooled, frost with whiskey frosting using a piping bag or knife.
  13. Optional: garnish with cocoa powder or chocolate shavings.

Notes

Use room temperature eggs and butter for best mixing. Gradually add whiskey to frosting to balance flavor. Chill frosting if too soft before applying. Avoid overmixing batter to keep cupcakes tender. Espresso powder enhances chocolate flavor without coffee taste.

Nutrition

Keywords: Baileys, Irish Cream, chocolate cupcakes, whiskey frosting, easy dessert, boozy cupcakes, celebration dessert

Find it online: https://elvafood.com/decadent-baileys-irish-cream-chocolate-cupcakes-easy-whiskey-frosting-recipe/