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!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Chocolate Baileys Cupcakes, topped with Baileys Buttercream Frosting, and a Baileys Truffle!

Course: Cupcakes
Cuisine: Cupcakes
Keyword: Baileys, Christmas
Servings: 12 Cupcakes
Calories: 480 kcal
Author: Jane's Patisserie
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
  1. Preheat your oven to 180C/160C Fan, and get your 12 Cases ready for the cupcakes. 

  2. Beat together your Butter and Sugar until light and fluffy. 

  3. Add in the Flour, Cocoa Powder and Eggs and beat again, it should be lovely and chocolatey!

  4. Add in the Baileys slowly, whilst beating in and beat till smooth. It will be thinner than most cupcake mixes.

  5. Split the mixture between the 12 cases, and bake in the oven for 18-22 minutes, or until baked. 

  6. Leave the cupcakes too cool fully on a wire rack. 

For the Buttercream!
  1. Beat the Butter on its own for a couple of minutes to loosen. It's best that its smooth, before you add any sugar. 

  2. Add in the Sugar in thirds, and beat each time fully. 

  3. 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!
  1. I piped my Buttercream on using a 2D Closed Star Piping tip. 

  2. I then sprinkled on some Bronze Crunch Sprinkles, and topped with a Baileys Truffle!

Recipe Notes
Nutrition Facts
Baileys Cupcakes!
Amount Per Serving
Calories 480 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g94%
Cholesterol 94mg31%
Sodium 23mg1%
Potassium 111mg3%
Carbohydrates 60g20%
Fiber 1g4%
Sugar 48g53%
Protein 4g8%
Vitamin A 685IU14%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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