Baileys Cupcakes
Rich chocolate cupcakes infused with Baileys Irish Cream Liquor and topped with a Baileys buttercream frosting.
Equipment
- 1 electric mixer
- 2 mixing bowls
Ingredients
- 1/2 cup buttermilk*
- 1 egg
- 1/2 cup vegetable oil
- 1 tsp vanilla
- 1 cup all purpose flour
- 3/4 cup granulated sugar
- 5 1/2 Tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp Baileys Irish Cream Liquor
- 1/2 cup hot water
Bailey's Buttercream Frosting
- 1 stick butter (1/2 cup)
- 1 1/2 cups powdered sugar
- 2 Tbsp Bailey's Irish Cream Liquor
Instructions
- Preheat oven to 300 °F. Line a cupcake tin with cupcake liners.
- In a medium sized bowl, whisk together the buttermilk, egg, vegetable oil, and vanilla. Set aside.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Whisk together.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Add the hot water (105 °F - 110 °F). Mix together for 30 seconds. Batter will be very thin.
- Lastly, add the Baileys Irish Cream Liquor and mix for another 30 seconds.
- Fill the cupcake liners about 3/4 of the way full. Bake for 22 minutes until a toothpick comes out clean.
Baileys Buttercream Frosting
- Beat the room temperature butter until light and fluffy. Add the powdered sugar 1/2 a cup at a time and mix together until fluffy.
- Let your mixer run for 3-5 minutes, ensuring a light and fluffy frosting.
- Then add 2 Tbsps Baileys Irish Cream Liquor. Mix for another 2-3 minutes.
Notes
* If you don't have buttermilk, you can use any milk (dairy or non-dairy) plus a Tbsp of vinegar or lemon juice. I used almond milk and a splash of vinegar when I made these.
* If you don't want to use alcoholic Baileys but still want the Irish cream taste, Baileys makes a coffee creamer you can use to get the flavor without the booze.