Baileys Irish Cream Chocolate Cupcakes

Baileys® Irish Cream Chocolate Cupcakes

With Baileys® Brown Sugar Buttercream

The Chocolate Goddess simply adores the divine taste of Baileys® Irish Cream.  Adding Baileys® to the ingredients of a rich moist chocolate cupcake and coiffing with a brown sugar buttercream, made velvety smooth with Irish Cream, makes eating this chocolate cupcake an over the rainbow experience. 

The buttercream was inspired by Melissa's Southern Style Kitchen.  She is a southern chef who knows the importance of adding the perfect ingredients to foods in order to make them absolutely delicious.  Her recipe for brown sugar buttercream helped inspire the correct ratios of ingredients for a rich tasting frosting.  Where she uses heavy cream in the frosting, the Chocolate Goddess used Baileys® Irish Cream.

Baileys® Irish Cream is a cream-based liquor with Irish whiskey created by Gilbey’s of Ireland and made in both Dublin and Mallusk in Northern Ireland.  Although people may think it has been around as long as the Emerald Isle itself, it was only introduced in 1974. The name was inspired by the elegant and charming Bailey’s Hotel in England and the signature of an R. A. Bailey on the bottle is fictional.

Besides combining Irish whiskey and rich cream, Baileys® is infused with cocoa extract that gives it a hint of chocolate that pervades and enhances the flavor. Baileys® produces Mint Chocolate, Hazelnut, Vanilla Cinnamon, Caramel, Salted Caramel, Chocolat Lux, Pumpkin Spice, Biscotti and Coffee flavors, as well as, a Gold Label version of Baileys® Irish Cream.  All of which, leave the Chocolate Goddess breathless over the possibilities for new and wonderful desserts.

Come join The Chocolate Goddess and the Celtic Goddess Brigit, who ushers in spring in enjoying these Irish Crema Chocolate Cupcakes. They are sure to make you Irish eyes smile!

 And Remember

Always Stay in Touch with Your Inner Goddess!

Happy Baking!



Baileys® Irish Cream Chocolate Cupcakes

1 ½ cups All Purpose Flour

1 ½ cups Granulated Sugar

2 teaspoons Baking Soda

½ teaspoon Baking Powder

¾ teaspoon Salt

½ cup Unsweetened Dutch Process Cocoa Powder

½ cup Boiling Water

½ cup Vegetable Oil (Corn or Canola)

½ cup Sour Cream

2 Large Eggs lightly whisked

2 teaspoons Pure Vanilla Extract

½ cup Baileys® Irish Cream

 Baileys® Brown Sugar Buttercream

1 ½ cup Light Brown Sugar

½ Baileys® Irish Cream

2 sticks, plus 2 tablespoons Unsalted Butter room temperature

6 cups Powdered Sugar

Makes 15 cupcakes


Baking Instructions

Preheat oven to 350 degrees

Line cupcake tins with unbleached cupcake papers to help lend a natural looking effect.

Combine flour, sugar, baking soda, baking powder salt.

Combine cocoa powder with boiling water and stir.

Add cocoa powder, sour cream, oil, lightly whisked eggs, vanilla and Baileys® Irish Cream to flour mixture.

Mix on lowest speed until combined.  Scrape down sides of bowl and beaters.

Mix on medium speed for two minutes.

Ladle into cupcake papers until they are ¾ full.  This makes 15 cupcakes.  Do not try to stretch batter.

Bake for 15 – 18 minutes, until toothpick comes out clean.

Remove cupcakes form tin after 5 minutes so they do not dry out and place on wire racks.

Frost once fully cool.


Baileys Brown Sugar Buttercream Instructions

Place brown sugar and Irish cream in a medium saucepan.  Bring to a simmer constantly stirring until brown sugar melts.  Remove from heat and refrigerate.

Beat butter until creamy.

Add vanilla and combine.

Beat in powdered sugar.

Completely combine brown sugar and Baileys®  mixture.

If too soft, add more powdered sugar I small increments.

If too stiff, add Irish cream a few drops at a time.

Frost cupcakes in variations preferred.

Store in Tupperware.  Refrigerate after a couple days.