The Pioneer Woman Tasty Kitchen
Profile Photo

Dark Chocolate Bailey’s Irish Cream Cupcakes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

18
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A rich, chocolate cupcake the color of espresso, topped with Bailey’s Irish buttercream with hints of roasted cinnamon.

Ingredients

  • FOR THE CUPCAKES:
  • 1 cup Boiling Water
  • ¾ cups Hershey's Special Dark Cocoa Powder
  • ½ cups Bailey's Irish Cream
  • 1 cup Granulated Sugar
  • 6 Tablespoons Unsalted Butter, At Room Temperature
  • 2 teaspoons Vanilla Extract
  • 2  Eggs
  • 1-⅔ cup All-purpose Flour
  • 1 teaspoon Baking Soda
  • ¾ teaspoons Baking Powder
  • ¼ teaspoons Kosher Salt
  • FOR THE BUTTERCREAM:
  • 3 sticks Unsalted Butter, At Room Temperature
  • 3 cups Powdered Sugar
  • 2 Tablespoons Bailey's Irish Cream
  • 1 pinch Cinnamon
  • Grated Chocolate Or Colored Jimmies, For Garnish

Preparation

For the cupcakes:
Preheat oven to 350ºF. Line 2 muffin tins with baking papers.

Whisk together boiling water and cocoa powder, cool completely. Whisk Bailey’s Irish Cream into the cooled cocoa mixture.

In the bowl of a stand mixer fitted with the paddle attachment, beat sugar, butter, and vanilla extract until pale in color and fluffy. Add eggs and beat well.

In a large bowl, whisk together flour, baking soda, baking powder, and salt. Add half the flour mixture to the sugar mixture and beat until just combined. Add cocoa mixture, then finish with remaining flour mixture.

Fill each baking cup ⅔ full with batter. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pans for 2 minutes on a wire rack. Carefully remove the cupcakes from the pans and cool completely before frosting.

For the Bailey’s buttercream:
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until light and fluffy. Reduce speed to low and add powdered sugar 1 cup at a time until smooth. Add Bailey’s and cinnamon; beat on medium speed until light and fluffy.

Fit a pastry bag with a large round tip and pipe a fluffy cloud onto each cupcake. Sprinkle with grated chocolate or colored jimmies. Store leftover cupcakes in an airtight container at room temperature up to 2 days.

Recipe adapted from Tutti Dolci’s Bailey’s Irish Cream Cupcakes.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Mocha Quatro Leches Cupcakes
Profile Photo by Riley - My Daily Morsel in Desserts
Light and airy sour cream cupcakes filled with sticky dulce de...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 14 Level: Easy


Lemon and Passion Fruit Cupcakes
Profile Photo by Annie in Desserts
These Lemon and Passion Fruit Cupcakes are light and delicate and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Cake Mix Cookies and Cream Cupcakes
Profile Photo by Sherri Hall at Watch Learn Eat in Desserts
These Cake Mix Cookies and Cream Cupcakes are part homemade, part...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Chocolate Guinness Cupcakes with Irish Cream Frosting
Profile Photo by Amanda in Desserts
Cupcakes get an incredibly deep chocolate flavor from Guinness, and they're...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Devil’s Food Cupcakes with Bailey’s Buttercream Frosting
Profile Photo by The House Mouse in Desserts
An easy-to-make treat that also happens to be egg-free!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy