Cooking, Baking & Cocktail Shaking

Dark Chocolate Bailey’s Irish Cream Cupcakes

Shame on me! If I were you, I’d be pointing your finger at me in shame with a look of utter disapproval. Why? Because it has been far too long since I’ve baked and posted a cupcake recipe. Me! The girl who owns cupcake t-shirts, a cupcake Tiffany necklace, cupcake dessert plates, and the list goes on. Well, the dry spell ends here. Today I plead for forgiveness with this dark chocolate Bailey’s Irish cream cupcake recipe. A gift for you, from me, on Valentine’s Day.

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I stumbled upon this recipe on Tutti Dolci as I was perusing the long list of food blogs that I love. Laura, the baking mastermind behind Tutti Dolci, is a girl that I could seriously see myself becoming friends with. She believes that dessert should come first. I mean, that right there is my life’s motto. Eat dessert first! Laura clearly knows what she’s talking about.

I decided to make Laura’s Bailey’s Irish Cream Cupcakes for the Super Bowl party that I co-hosted with my girlfriend. Being the queen of adaptation, I made a few minor changes.

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I made these cupcakes with Hershey’s special dark cocoa powder. The result was a rich, chocolatey cupcake the color of dark espresso.

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The cake was moist and mildly sweet, creating the perfect base for the sweet Bailey’s buttercream to rest its swirled, fluffy peaks.

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The buttercream is light and fluffy with hints of roasted cinnamon and toasted caramel. It’s silky on your palette and melts in your mouth.

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Together, the rich chocolate and creamy buttercream are the perfect Valentine’s Day marriage. Add a few festive sprinkles or grated chocolate to the top and you’re sure to put a smile on that special someone’s face.

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Now, go smooch that special someone. Happy Valentine’s Day!

Dark Chocolate Bailey’s Irish Cream Cupcakes

Recipe Type: cupcakes, cake
Cuisine: Adapted from Tutti Dolci
Author: Jennie
Prep time:
Cook time:
Total time:
Serves: 20-24
  • Cupcakes
  • 1 cup boiling water
  • 3/4 cup Hershey’s Special Dark cocoa powder
  • 1/2 cup Bailey’s Irish Cream w/ a hint of caramel
  • 1 cup sugar
  • 6 tbs. unsalted butter, at room-temperature
  • 2 tsp. vanilla extract
  • 2 eggs
  • 1 2/3 cup all-purpose flour
  • 1 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1/4 tsp. kosher salt
  • Bailey’s Buttercream
  • 3 sticks unsalted butter, at room-temperature
  • 3 cups powdered sugar
  • small pinch cinnamon
  • 2 tbs. Bailey’s Irish Cream w/ a hint of caramel
  1. Preheat oven to 350 degrees F. Line two muffin tins with baking papers.
  2. Whisk together boiling water and cocoa powder, cool completely. Whisk Bailey’s Irish Cream into the cooled cocoa mixture.
  3. 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.
  4. 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.
  5. Fill each baking cup 2/3 of the way 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.
Bailey’s Buttercream
  1. 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.
  2. 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.


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24 Responses to “Dark Chocolate Bailey’s Irish Cream Cupcakes”

  1. #
    Paula @ Vintage Kitchen — February 14, 2013 at 5:25 am

    I love the color in these pics, and of course dark chocolate with baileys! Baking with booze is my perdition. And baileys in the batter too…


  2. #
    Anita at Hungry Couple — February 14, 2013 at 9:05 am

    Hmm…Can I have a couple with extra buttercream on the side?


  3. #
    Kayle (The Cooking Actress) — February 14, 2013 at 9:21 am

    Such gorgeously chocolatey looking cupcakes!


  4. #
    Willow — February 14, 2013 at 9:34 am

    Mmm – sounds delish! I once made guinness cupcakes with bailey’s frosting for St. Patty’s Day, but the full-on bailey’s cream sounds even better (especially the caramel kind). Yum! Happy Valentine’s Day!


  5. #
    Katrina @ In Katrina's Kitchen — February 14, 2013 at 11:04 am

    These are incredibly perfect! I love how dark and chocolatey (totally a word) they are!! Yum!


  6. #
    Mallory @ Total Noms — February 14, 2013 at 11:37 am

    These look amazing!!! What a perfect treat for V-day :)


  7. #
    Anna @ Crunchy Creamy Sweet — February 14, 2013 at 11:41 am

    Now these would not last long in our house! Love these cupcakes, Jennie!


  8. #
    Stefanie @ Sarcastic Cooking — February 14, 2013 at 12:35 pm

    Happy Valentine’s Day! Thanks for a great recipe! I love how dark and dreamy these look!


  9. #
    Susan — February 14, 2013 at 12:53 pm

    I love Hershey’s special dark cocoa powder but I can’t find it anymore! I used to buy it at the Hershey’s store in Times Square and then they stopped carrying it!


  10. #
    Nancy @ gottagetbaked — February 15, 2013 at 12:40 pm

    I love how dark and decadent your cupcakes are with the extra dark cocoa powder. I’ve always wanted to make a cake this dark. This must taste sooooo good with the Baileys. I hope you had a few chugs from the bottle as you were making these ;)


  11. #
    Dina — February 15, 2013 at 8:08 pm

    sounds yummy! i love bailey’s!


  12. #
    Stephanie @ Eat. Drink. Love. — February 15, 2013 at 11:20 pm

    I loveeeee Bailey’s! These must be amazing!


  13. #
    Roxana | Roxana's Home Baking — February 17, 2013 at 8:48 pm

    These look like the perfect cupcakes Jennie. I love anything chocolate and these look so rich and the light frosting makes them even more irresistible!
    Thanks for sharing and thank you for the lovely comment left on my guest post on Jen’s blog


    • Jennie replied February 20th, 2013 at 7:35 pm

      Thanks, Roxana! I love everything you make. I’m a frequent flyer at your site.


  14. #
    Laura (Tutti Dolci) — February 18, 2013 at 11:39 am

    So glad you liked the cupcakes – I’m going to have to try using the dark cocoa, I love the rich chocolate color it gives! :)


    • Jennie replied February 20th, 2013 at 7:34 pm

      Thanks, Laura! I really loved this recipe. Thanks for sharing!


  15. #
    mjskit — February 18, 2013 at 11:27 pm

    Shame on you for tempting us with these delicious, chocolatey, Yummy cupcakes! Chocolate and Bailey’s – what a GREAT combination!!!


  16. #
    sally @ sallys baking addiction — February 19, 2013 at 2:05 pm

    oh my goodness. These look wonderful! I’ve been searching for a recipe using Bailey’s. I have a huge bottle and there is no way we will drink it all. These cupcakes look perfect!


  17. #
    Erin @ Texanerin Baking — February 28, 2013 at 10:23 am

    I love love LOVE Irish cream! I thought that these were just going to have it in the buttercream but also in the batter?! Yes! Perfect for St. Patrick’s Day.


  18. #
    Pretties and Pastries — April 25, 2014 at 3:02 am

    These sound so yummy! I can’t wait to try them. It’s seem like you would need a larger amount of Bailey’s in the buttercream to get that flavor to really come across, no?!



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