Baileys Irish Cream chocolate cupcakes make the perfect dessert for St. Patrick’s Day! You will love the combination of chocolate and Baileys.

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 Guinness stout and you have a not only dessert but a “drink” to celebration the occasion as well. Last year I made Guinness stout brownies this year I made Chocolate Cupcakes with Bailey’s Irish Cream Frosting and they were scrumptious.

Chocolate Cupcakes with Bailey’s Irish Cream Frosting

What is Baileys Irish Cream?

Baileys Irish Cream is an Irish cream liqueur made of heavy cream, cocoa powder and Irish whiskey. It isn’t just for St. Patrick’s day though, it can be served all year. Baileys Irish cream is like serving dessert in a glass and is often served as an after dinner drink or mixed  in other cocktails like chocolate martinis’, mudslides or even boozy hot chocolate.

Is Baileys Irish Cream high in alcohol?

Baileys is  17% ABV (alcohol by volume), so it is relatively low in alcohol compared to other spirits like whiskey, rum, vodka and gin which are 40% ABV.

Is there chocolate in Baileys Irish cream?

Baileys contains a proprietary cocoa extract that gives it is its rich chocolate flavor.

Does Baileys need to be refrigerated after opening?

No, Baileys contains alcohol which preserves it. Baileys will last 2 years from the time it is opened if stored properly, which is out of direct sunlight and under 77 degrees.

What is the difference between Baileys and Irish cream?

Irish cream contains cream and Irish whiskey, Baileys contains that as well as chocolate flavoring.

Can you get drunk drinking Baileys?

Baileys does contain alcohol, if consumed in large quantities you can get intoxicated.

How to Make Bailey’s Irish Cream Cupcakes

To make these scrumptious St.Patrick’s day cupcakes I like to start with one of my favorite recipes, Hershey’s perfectly chocolate cake. But you can also use vanilla cupcakes, Guinness cupcakes or even make Bailey’s cupcakes. If you want to make them extra chocolaty add chocolate chips to the batter of whatever cupcake flavor you decide to make. It is up to your and your taste. If you are short on time use a cake mix but make the creamy frosting homemade. The full recipe and directions are in the recipe card below.

• Preheat the oven to 350.
• Stir together the dry ingredients, sugar, flour, HERSHEY’S Cocoa, baking powder, baking soda and salt in the bowl of a stand mixer fitted with a paddle attachment. Add eggs, milk, oil and vanilla; start on low speed and then beat on medium speed of mixer for 2 minutes. Be sure to scrape the sides of the the bowl. Stir in boiling water (the cupcake 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 cupcake liners 2/3 full with batter and bake cupcakes for 18-22 minutes. Cool 10 minutes in the pans; remove from pans to a wire rack. Then cool completely, make the baileys frosting while they are cooling.
• FROSTING: 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 speed for another 3 minutes. Add food coloring if desired and mix by hand until you have the desired color you want. Add the frosting to a large piping bag and pipe in circles, swirls or whatever design you like.Or simply spread the frosting on the cupcakes with an offset spatula, then sprinkle with green sprinkle.

Ingredients for Chocolate Cupcakes or Fluffy Cake

• sugar
•  all-purpose flour
• Hershey’s Cocoa
• baking powder
• baking soda
•  salt
• eggs
• milk
• vegetable oil
• vanilla extract
• boiling water

Ingredients for Bailey’s Irish Cream Buttercream Frosting Recipe

• 1 cup butter softened, room temperature
• confectioners’ sugar or icing sugar
•  Bailey’s Irish Cream
•  heavy whipping cream
• Food Coloring. Optional
• Green Sprinkles or Green Sugar

How to Store Bailey’s Irish Cream Cupcakes

Both the cupcakes and the cakes can be made ahead and stored in an airtight container. You can also freeze them. Let the cupcakes and the cakes thaw and then frost with frosting.

Can These Cupcakes Be Made Ahead?

Yes, you can make the cupcakes a day ahead or even a few days and freeze them. I personally make the frosting the day I will be frosting the cupcakes or cupcakes.

Can you Make a Chocolate Cake with Bailey’s Irish Cream Frosting instead of cupcakes?

Yes, you can also make this recipe into a 2 layer round cake or a 9 x 13″ cake. Whichever you choose to make I am sure that you and your family will enjoy it.

Additional Recipes to Try

If you like these cupcakes than you might like these as well!

Or these!

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Chocolate Cupcakes with Bailey’s Irish Cream Frosting

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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. 

• Total Time: 0 hours
• Yield: 18 cupcakes 1x

Ingredients

Scale 1x2x3x

2 cups sugar

1–3/4 cups all-purpose flour

3/4 cup Hershey’s Cocoa

1–1/2 teaspoons baking powder

1–1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Bailey’s Irish Cream Buttercream Frosting

Ingredients

1 cup butter softened

4 cups powdered sugar

2–3 tbsp Bailey’s Irish Cream

1 Tablespoon Heavy whipping cream

Food Coloring Optional

Green Sugar Sprinkles

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Instructions

Cake/Cupcake Directions

 Heat oven to 350°F. For CAKE: Grease and flour two 9-inch round baking pans.

For CUPCAKES: line cupcake pan with cupcake liners and set aside.

Stir together sugar, flour, HERSHEY’S Cocoa, baking powder, baking soda and salt in mixing bowl of a stand mixer fitted with a paddle attachment. 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 18-23 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting.

Frosting Directions

Place room temperature, softened butter into the bowl of a stand mixer. Cream the butter for three minutes until it is light and fluffy. Then, slowly add the powdered sugar or icing sugar, do not add it all at once or it will fly all over the room. Add the Bailey’s Irish cream and the heavy whipping 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 simply spread it on the cupcakes. Add some sprinkles. or colored sugar and enjoy.

• Author: Elizabeth
• Prep Time: 15
• Cook Time: 20-30
• Category: Dessert
• Cuisine: American

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