Baileys Irish Cream chocolate cupcakes make the perfect dessert for St. Patrick’s Day! You will love the delicious combination of dark chocolate cupcakes and Bailey’s buttercream frosting.
Good morning! St. Patricks Day is just around the corner and Pinterest is ripe with recipes for drinks, desserts, breads and of course corned beef. I personally think every holiday, gathering or celebration needs dessert; if it is chocolate that is even better. Since it’s St.Patrick’s Day, why not add a little Bailey’s Irish cream or some Guinness stout and you have a not only dessert but a “drink” to celebration the occassion as well.
This past weekend I made Guinness Cupcakes with Bailey’s Irish Cream Frosting and they were scrumptious. They are easy to make and are easy to customize, if you do not like stout, make plain chocolate cupcakes or vanilla or whatever flavor that you like. I have included the recipe for my all time favorite chocolate cupcakes Hershey’s Perfectly Chocolate cupcakes just in case you feel like a plain chocolate cupcake will pair better with the Bailey’s Irish cream frosting. If you do not want to make green frosting, skip it, the cupcakes are just as delicious.
How to Make Bailey’s Irish Cream Cupcakes
Preheat the oven to 350.
Prepare your cake or cupcake pans
Gather your ingredients
Mix ingredients according to directions
Pour into pans, bake, frost and enjoy!
Guinness Chocolate Cupcakes with Bailey’s Irish Cream Frosting
1 cup of Guinness Stout
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
2 large eggs
2/3 cup sour cream
Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 of the way. Bake cake until tester inserted into center comes out clean. Cool cupcakes on a rack completely.
Hershey’s Perfectly Chocolate Cake Recipe
2 cups sugar
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Heat oven to 350°F. For CAKE: Grease and flour two 9-inch round baking pans. For CUPCAKES:line cupcake pan with baking liners and set aside.
Stir together sugar, flour, HERSHEY’S Cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). For CAKE: Pour batter into prepared cake pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. For Cupcakes: Fill liners 2/3 full with batter and bake 22-25 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Bailey’s Irish Cream Buttercream Frosting
1 cup butter softened
4 cups powdered sugar
3 tbsp Bailey’s Irish Cream
Food Coloring Optional
Green Sugar Sprinkles
Place room temperature, softened butter into the bowl of mixer. Cream the butter for three minutes until it is light and fluffy. Then, slowly add the powdered sugar, do not add it all at once or it will fly all over the room. Add the Bailey’s Irish cream then mix on medium high for another 3 minutes. Add food coloring if desired and mix by hand until you have the desired color you want. You can pipe the frosting or simple spread it on the cupcakes. Then enjoy.
These cupcakes are delicious if I do say so myself, they are moist, chocolaty and the Bailey’s Irish Cream frosting puts them over the top. I love this frosting, I think I ate most of the bowl before I even frosted the cupcakes, which also explains why my clothes felt a bit snug this morning.
You can also make this recipe into a 2 layer round cake or a 9 x 13″ cake. Whichever you make I am sure that you and your family will enjoy it.
If you like these cupcakes than you might like these as well!
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