December 31, 2015
Bailey’s Cupcakes!
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Chocolate Baileys Cupcakes, topped with Baileys Buttercream Frosting, and a Baileys Truffle!
Today is the last day of 2015. WHERE THE HELL HAS ALL THE TIME GONE?! But anyway… These DELICIOUS cupcakes are the best way to celebrate a yummy way to open the New Year! The other day I posted my recipe for my Funfetti Cupcakes for a Child Friendly cupcake to celebrate the New Year with.. but these are those Adult Cupcakes that I know you have all been craving for such a long time.
The Cupcakes have a moist and fudgey Chocolatey Cupcake, topped with the most luscious and scrumptious Baileys Frosting you will ever have. I just couldn’t resist this recipe. I know that most families will have either bought or been given a bottle of Baileys of the Festive Period, and sometimes yes they can be drunk.. but often or not, like in my house, you had several bottles so there is ALWAYS leftover.
These cupcakes are the prime way to use some of that delicious liquor up! I posted the link to my Baileys Truffles on to my Facebook page recently and it spread so far I honestly didn’t expect it! But obviously – the main Baileys recipe I have is my No-Bake Baileys Cheesecake which I posted at the beginning of the Festive period… And I must say, these cupcakes are on par with these other Baileys recipes so easily! I can’t decide which I like more!! (And thats saying something…)
I find that when I make regular Vanilla Frosting I only ever use 1-3tbsp of Whole Milk to loosen it up to the perfect texture, but the Baileys soaks in so well with the frosting you can easily use double the amount! The thickness of the liquor, and the fact that its a creamed liquor makes the difference I guess.
If you have a New Years Eve party going on tonight, or you need to bake anything over any festive period with a little kick, or you need a last minute treat for it.. then these Cupcakes are ideal for you! Remember though… Adults only!
Recipe Updated December 2018 – As this recipe is three years old already, I thought it was high time that I updated the pictures and recipe a little bit to suit how I wanted it to be nowadays. Not much changed, other than the addition of Baileys to the actual Cupcakes mix to make it a little bit more ‘merry’!
I re-made these into some gorgeous Snowflake Baking Cups from Iced Jems as they’re just so perfect for the festive season, and used my trusty 2d Closed Star Piping Tip! The buttercream is a bit more slack compared to most others, due to allllll the baileys involved, but it’s worth it. As mentioned above, you really don’t need to add anything else to the frosting!
I really would also recommend using ACTUAL UNSALTED BUTTER, and NOT using any form of spread. If you do. the mixture will most likely split, or be so sloppy you won’t be able to use it. If you use classic unsalted butter, you will get a luxurious and delightful alcoholic cupcake that you will want to bake again, and again, and again.
I won’t lie, I couldn’t really be bothered to make my own Truffles for the topping, so I just bought some from the Festive Aisle in the supermarket to top them with, but you can easily make your own with this delicious Baileys Truffles recipe! Enjoy! x
Baileys Cupcakes!
Ingredients
Cupcakes
- 150 g Unsalted Butter
- 150 g Light Brown Sugar
- 3 Medium Eggs
- 125 g Self Raising Flour
- 50 g Cocoa Powder
- 100 ml Baileys
Buttercream
- 150 g Unsalted Butter
- 400 g Icing Sugar
- 125 ml Baileys
Topping
- Baileys Truffles
- Sprinkles
Instructions
For the Cupcakes
- Preheat your oven to 180C/160C Fan, and get your 12 Cases ready for the cupcakes.
- Beat together your Butter and Sugar until light and fluffy.
- Add in the Flour, Cocoa Powder and Eggs and beat again, it should be lovely and chocolatey!
- Add in the Baileys slowly, whilst beating in and beat till smooth. It will be thinner than most cupcake mixes.
- Split the mixture between the 12 cases, and bake in the oven for 18-22 minutes, or until baked.
- Leave the cupcakes too cool fully on a wire rack.
For the Buttercream!
- Beat the Butter on its own for a couple of minutes to loosen. It's best that its smooth, before you add any sugar.
- Add in the Sugar in thirds, and beat each time fully.
- Once all the sugar is in, gradually add in the Baileys, until smooth and lovely. If it has become really sloppy, you might need a bit more sugar.
For the Decoration!
- I piped my Buttercream on using a 2D Closed Star Piping tip.
- I then sprinkled on some Bronze Crunch Sprinkles, and topped with a Baileys Truffle!
Notes
- I used the Original Baileys for this recipe, as it's a classic. You can easily use whatever themed Baileys you like however!
- I just used shop bought Baileys Truffles for ease, but you can make some yourself using this Baileys Truffles Recipe!
- These will last for 3 days, at room temperature.
- I used This 2D Closed Star Piping Tip
- And I used these Snowflake Baking Cups!
ENJOY!
Find my other Cupcake Recipes on my Recipes Page!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hi Jane,
Could I bake these in mini loaf tins rather than cupcake cases? How would I adjust the times?
Thank you!
Love Love Love these cupcakes, like the Gin and Tonic Cupcakes I just subbed out the Flour for GF SR flour and perfect !!
I didnt add all the Baileys into the buttercream and they were perfect x
Would I be able to add a Bailey’s pipette or would that be too much?
Sounds delicious! x
Going to make these for my birthday! Would it be okay to use vanilla extract instead of cacao? I’m not a bit chocolate fan so for me the combination of baileys and chocolate would be to much. Would it taste good with a vanilla cupcake too?
The sugar you used in the cake mix…it doesn’t state if it’s normal light brown sugar or light brown caster sugar, does it matter?
Sorry for my ignorance but I really don’t know.
Hiya! It means regular light brown soft sugar! Hope this helps! x
I made these for the office as a Christmas treat – they also went down a treat!
When I first tasted the icing I thought the Baileys would be too strong, but combined with the chocolate sponge it was the perfect balance!
I also stuffed mine with a dark chocolate ganache as I was trying to get rid of chocolate in the house..!! Although I must say it added a nice touch!
Thanks for a great recipe Jane 🙂
Hi Jane, I love all your recipes, I’ve made your baileys cake before and loved it, however I had so much baileys buttercream left over I froze it and I think now is the time to use it! I am wanting to try something different with these cupcakes though this time if I can, as I try not to bake the same thing twice! Do you think removing the cocoa, upping the flour and adding choc chips would work? So a chocolate chip baileys cupcake! if so what quantities would you recommend? Thank you! Lizzie xx
Hiya! I haven’t tested that so I am not certain on quantities but it should be worth a go xx
My cupcakes came out perfectly!
Hi Jane, I would like to make these using smaller cases, how long would I need to cook them for?
It depends on the sizes of the cases? x
These would be fairy cases and would the small ice cream scoop be enough mixture?
Ohh gosh umm I will take a guess at 15-18 minutes?!
Hi Jane, would I be able to use stork in the cupcake mix instead of the butter.? Thanks x
Yes for sure! x
Hi Jane,
The buttercream seems to have split slightly, is there anything I can do to it now to save it??
I used Morrison’s unsalted butter block and all the correct measurements x
The only way maybe is to really beat it and add in a little more icing sugar perhaps? x
Hi Jane, the buttercream seems like it’s split ever so slightly, is there anything I can do to save it?
I used Morrison’s unsalted block butter and all the right measurements x
The only way maybe is to really beat it and add in a little more icing sugar perhaps? x
I made these cupcakes for the second time yesterday. They are delicious 😋 & super easy to make. Although I’ve had a little issue each time. My butter cream icing is a bit running I tried putting a little less Baileys in this time but it was still the same. 🧁🧁🧁
What exact butter are you using? x
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Very easily recipe that creates a very consistent and beautiful product every time! With baileys being so strong I was worried with it being in every aspect of the cake but Jane truly has used the perfect amount! They looked and tasted fantastic.
Love this recipe, definitely one of my favourites! Love how the baileys added into the cupcake mix gives it a fudgier texture!
Hello!
I would LOVE to make these but gluten free! But I am worried they won’t be as moist and good and may just be too dry and crumbly. Is it as simple as swapping to gluten free flour or should i add xanthan gum too?
I would add the Xantham Gum if you are worried as it always helps! X
Hi, i’m looking to make a Baileys layer cake. Which recipe do you recommend i use, and what quantity of Baileys in it please? Your Baileys cake doesnt have Baileys in.. thankyou!
I would recommend the layer cake version personally – The baileys works okay in the cupcakes, but it isn’t the best in a larger cake I find x
It was 125g unsalted butter then 25g lighter butter out a tub to make it up to 150g then 500g icing sugar & 125g baileys.
If it was block butter, there shouldn’t have been a problem – unless it was too hot in your kitchen or something and the butter was too soft. Unfortunately adding more icing sugar won’t help! x
Hi Jane I would love to make these but can’t have coco powder so do I just put extra flour in please
Hiya! Yes just replace the cocoa powder with flour, but also leave the Baileys out of the cupcake mix! Hope this helps x
I tried to do these tonight the cupcakes turned out perfectly. But I failed missable at the butter cream it was far to runny I even added an extra 100g of icing sugar to make it 500g but it was still far to runny. The baileys also looked like it was trying to separate from the rest of the mixture. No idea what I did wrong :/
What exact type of butter did you use? That is most likely going to be the issue here! X
Hi Jane I love all your baileys recipes. Was wondering if you can swop the baileys for any other kind of alcohol as I was thinking of making tia Marie cheesecake and cupcakes etc next as that’s also one of my favs?
Hiya – so sometimes other alcohol isn’t a straight swap, so it’s always best to add less at first just in case it ruins the buttercream for example xx
I’m forwArd planning for Christmas already… yes I know 🙈. And was wanting the icing to be brown so was wondering how much cocoa powder you would recommend to add to the icing recipe? Thanks x
I would swap out about 25g icing sugar for cocoa powder!! x
Hi Jane, I love your recipes!!! I’m wanting to make a big showstopper style baileys cake for a birthday. I’ve seen your baileys cake recipe but I’m not looking for the chocolate fudge style. Could I use this sponge recipe instead and if so what sort of quantities would I need for a 3 layer round cake? Thanks x
I would personally use the sponges from my mini egg drip cake for example as you won’t want too much baileys in a layer cake as it might not bake very well!
If I was wanting to use the strawberry and cream baileys how much flour would you use instead of coco /flour?
I personally wouldn’t add that one to the cake sponge, I would just decorate with it! x
[…] thing that I have been craving for ages is something Baileys themed. I posted my Baileys Cupcakes recipe nearly two years ago, and its always been a favourable treat of mine. However, I wanted to […]
[…] know Baileys is always a hit around Christmas as my No-Bake Baileys Cheesecake and Baileys Cupcakes recipes for example go a little crazy, and even my Baileys Cake which I didn’t post that […]
Wow Jane, this might just be my new favourite Bailey’s recipe! These look delicious 🙂
Thanks Lauren! The buttercream is like rocket fuel! Smells so strong of Baileys haha ?