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Baileys Cupcakes

This Baileys Cupcakes recipe is a celebration of the perfect pairing: chocolate and Irish cream. I’ve always been a fan of Baileys, with its creamy, smooth texture and its hints of vanilla and chocolate. It’s delicious.

Ingredients

Scale

For the Cupcakes:

  • 1 box devil’s food cake mix
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 3/4 cup Baileys

For the Frosting:

  • 1 cup butter, softened
  • 5 cups powdered sugar
  • 1/2 cup Baileys
  • 1/4 cup cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • Chocolate sauce, for garnish
  • Shaved chocolate, for garnish

Instructions

Step 1: Make the Cupcakes

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a large bowl, combine the devil’s food cake mix, vegetable oil, eggs, and 3/4 cup of Baileys Irish Cream.

Bake the cupcakes according to the package directions.

Let the cupcakes cool completely in the muffin tin before frosting.

Step 2: Make the Frosting

While the cupcakes are cooling, make the frosting. In a large bowl, combine the softened butter, half of the powdered sugar (2.5 cups), 1/2 cup of Baileys Irish Cream, cocoa powder, vanilla extract, and salt.

Using a hand mixer, beat the ingredients until smooth.

Gradually add the remaining powdered sugar and beat until the frosting is fluffy and holds its shape.

Step 3: Frost and Garnish

Once the cupcakes are completely cool, pipe or spread the frosting onto the cupcakes.

Garnish with chocolate sauce and shaved chocolate, if desired.

Find it online: https://dailyfoodjournal.net/baileys-cupcakes/