Baileys Cupcakes
These Baileys Chocolate Cupcakes are perfect for Halloween. Spiked with Baileys for a delicious Irish cream flavor.
Servings: 12
Cost: $9
Ingredients
Baileys Cupcakes:
- 2 1/4 cup (340g) all-purpose flour
- 2 cups (400g) white granulated sugar
- 1 cup baking cocoa powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 3 large eggs
- 3/4 cup buttermilk shaken
- 3/4 cup Baileys Original Irish Cream
- 1/2 cup hot coffee
- 3 tablespoons neutral oil
- 2 teaspoons vanilla extract
Baileys Buttercream
- 1 1/2 cups unsalted butter at room temperature
- 3 1/2 cups powdered sugar
- 1/2 teaspoon kosher salt
- 3 tablespoons Baileys Original Irish Cream
Instructions
To Make the Cupcake Batter:
- Preheat your oven to 350 degrees F. Place 12 cupcakes liners into the cavities of a cupcake tin.
- In a large bowl, add the flour, sugar, cocoa powder, black cocoa powder, baking soda, baking powder and salt. Mix until combined.
- To the dry mixture, crack in the eggs, pour in the buttermilk, Baileys, coffee, neutral oil and vanilla extract. Mix until smooth. The batter will be thin—that’s ok!
- Fill each of the cupcake liner about 1/2 way. Transfer to the oven to bake for about 18 to 20 minutes, until a skewer inserted into the center comes out clean. Allow to cool in the pan for about 5 minutes and then transfer to a cooling rack and cool until room temperature before frosting.
- Repeat with the remaining cupcake batter. I got 30 cupcakes with this amount.
To Make the Vanilla Buttercream:
- In the bowl of a stand-up mixer, with the paddle attachment, add the butter, powdered sugar and kosher salt; beat until smooth and fluffy, about 30 seconds. Pour in Baileys; beat until nice and fluffy, about 1 minute.
Nutrition
Calories: 139kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 571mg | Potassium: 52mg | Fiber: 1g | Sugar: 34g | Calcium: 22mg | Iron: 1mg
