Chocolate Cupcakes with Bailey's Creme Frosting

Chocolate Cupcakes with Bailey's Creme Frosting

20 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h
pinkegobox
Recipe by  pinkegobox

“Perfect for that St. Patrick's Day party or if you want something chocolatey and delicious!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 dozen cupcakes

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 24 muffin cups with paper liners.
  3. Whisk together 2 1/2 cups flour, cocoa powder, baking soda, salt, and baking powder in a large bowl until thoroughly mixed.
  4. Beat in white sugar, 2/3 cup butter, water, 1 teaspoon vanilla extract, and eggs to make a smooth batter.
  5. Place chocolate chips into a bowl and mix with 2 tablespoons flour until the chips are coated; fold chocolate chips into the batter.
  6. Divide batter between the prepared muffin cups, filling each cup about 2/3 full.
  7. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove from oven and let cool completely.
  8. While cupcakes are cooling, beat 1 cup butter, Irish cream liqueur, 2 teaspoons vanilla extract, and green food coloring with an electric mixer in a large bowl until mixture is smooth, thick, and evenly colored.
  9. Reduce mixer speed to low and beat in confectioners' sugar, 1 cup at a time, until frosting is desired consistency. Beat in more confectioners' sugar to make a stiffer frosting.
  10. Spread frosting on cooled cupcakes.

Share It

Reviews (20)

Rate This Recipe
naples34102
11

naples34102

I didn’t make the frosting as the ratio of 3:1 powdered sugar to butter was just too butter-heavy for my liking. The cupcakes baked nicely and after decorating them for Valentine’s Day they were cute as a button. As for taste, however, I was let down. They were nondescript – not chocolatey enough, not moist enough, not sweet enough.

Carey
11

Carey

These were excellent and were well liked by my family. I had to cook them about 30 minutes and I used a little more Bailey's in the frosting :)

armysinger
8

armysinger

Yum! I emitted the chocolate chips but the recipe came out great! Baked for 19 minutes. Top is a little crispy but the inside is soft and moist. I got 27 cupcakes at about 2/3s full a cup. Nice flavor.

More Reviews

Similar Recipes

Carrot Cupcakes with White Chocolate Cream Cheese Icing
(336)

Carrot Cupcakes with White Chocolate Cream Cheese Icing

Chocolate Cupcakes with Caramel Frosting
(52)

Chocolate Cupcakes with Caramel Frosting

Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing
(42)

Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting
(33)

Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

Bailey's Irish Cupcakes
(18)

Bailey's Irish Cupcakes

Carrot Cake Cupcakes with Cream Cheese Icing
(12)

Carrot Cake Cupcakes with Cream Cheese Icing

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 367 cal
  • 18%
  • Fat
  • 17.9 g
  • 28%
  • Carbs
  • 51.4 g
  • 17%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Carrot Cupcakes with White Chocolate Cream Cheese Icing

>

next recipe:

Peanut Butter Cup Chocolate Cupcakes with Toasted Peanut Butter Meringue Frosting