Baileys Chocolate Cupcake Recipe

May 17, 2023 Post a Comment

Fluffy Baileys Chocolate Cupcakes Recipe Chocolate cupcakes moist, Desserts, Chocolate from www.pinterest.com

Description

These Baileys Chocolate Cupcakes are a delicious treat that will tantalize your taste buds! They’re made with a moist chocolate cake base, filled with a Baileys-infused chocolate ganache, and topped with a creamy, buttery, Baileys-infused frosting. These cupcakes are sure to be a hit at any party or gathering. They also make a great gift, whether you’re celebrating a birthday, a holiday, or just showing someone you care!

These cupcakes are easy to make, and you don’t need any special equipment – just a bowl, a whisk, and a spatula. The Baileys-infused chocolate ganache and Baileys-infused frosting take these cupcakes to the next level, and you’ll be sure to impress your guests. So grab your ingredients and let’s get baking!

Ingredients

For the cupcakes:

1 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk, at room temperature

For the Baileys-infused chocolate ganache:

1/2 cup semi-sweet chocolate chips
1/2 cup heavy cream
3 tablespoons Baileys Irish Cream Liqueur

For the Baileys-infused frosting:

1/2 cup (1 stick) unsalted butter, at room temperature
2 cups confectioners’ sugar
3 tablespoons Baileys Irish Cream Liqueur
1/4 teaspoon pure vanilla extract
Pinch of salt

Instructions

To make the cupcakes: Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing until combined after each addition. Add the vanilla and mix until combined. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions, starting and ending with the dry ingredients. Mix until just combined. Divide the batter among the prepared muffin cups, filling each cup about 3/4 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the cupcakes to a wire rack to cool completely before filling and frosting.

To make the Baileys-infused chocolate ganache: In a medium heatproof bowl, combine the chocolate chips, heavy cream, and Baileys. Place the bowl over a pot of simmering water and heat, stirring occasionally, until the chocolate is melted and the ganache is smooth. Set aside to cool slightly.

To make the Baileys-infused frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 3 minutes. Add the confectioners’ sugar, Baileys, vanilla, and salt and mix until combined. Increase the mixer speed to high and beat for 3 minutes.

To assemble the cupcakes: Using a small paring knife, cut a small hole in the center of each cupcake, cutting about halfway down. Fill the hole with the Baileys-infused chocolate ganache. Pipe the frosting onto the cupcakes and sprinkle with chocolate shavings, if desired.

Notes

These cupcakes can be stored in an airtight container at room temperature for up to 3 days. For best results, store covered in the refrigerator for up to 5 days.