Baileys and chocolate cupcakes

Baileys Chocolate Cupcakes

Delightfully light chocolate cupcakes with a hint of Christmas cheer (booze!). These adult cupcakes can be made child-friendly too.

Baileys and chocolate cupcakes with Baileys bottle

These more-ish cupcakes are so quick and easy to make. Perfect for such a busy time of year but when you need a little pick-me-up; chocolate and alcohol, who could ask for more :-). The buttercream is soft, gooey and chocolatey with the lingering taste of Baileys. There will be fights about who gets to clean out the bowl!

Baileys and chocolate cupcake

I made these for a colleague’s leaving tea party, hence the girly pink cases. For a grown-up sophisticated look try dark brown cupcake cases. To make these cupcakes child-friendly, just leave out the Baileys (you may need to add a little milk to soften the buttercream instead).

Baileys and chocolate cupcake side

BAILEYS CHOCOLATE CUPCAKES

Makes 10-12 cupcakes

Ingredients:

For the sponge:

  • 100g unsalted butter
  • 100g caster sugar
  • 2 large eggs
  • ¼ tsp vanilla extract
  • 2 tsp Baileys
  • 75g self-raising flour
  • 25g cocoa powder
  • 1 tsp baking powder

For the buttercream:

  • 175g unsalted butter
  • 330g icing sugar
  • 20g cocoa powder dissolved in 2 tbsp hot water
  • ¼ tsp vanilla extract
  • 1 tbsp Baileys

Method:

1. Preheat the oven to 180°C fan/200°C. Line a 12-hole muffin tray with cupcake cases.

2. Cream the butter and sugar together until light and fluffy. This will take a few minutes if using an electric mixer, and quite a bit longer if beating by hand. Add the eggs, 1 at a time, and beat after each addition. I like to add a little of the flour with the eggs to prevent the mixture from curdling. Mix in the vanilla extract and the Baileys.

4. Sieve in the flour, cocoa and baking powder and fold gently to combine with a spatula or metal spoon.

5. Spoon the mixture into the cupcake cases. Bake for 15-20mins until a skewer comes out clean. Leave to cool in the tin for a few minutes before turning out onto a wire rack to cool completely.

6. To make the buttercream, beat the butter until soft then sieve in the icing sugar and beat until smooth.

7. Dissolve the cocoa powder in boiling water and add it into the buttercream along with the vanilla and Baileys and beat until fully mixed.

8. Use a mini palette knife or a piping bag to cover your cupcakes with buttercream.

Lainey x

Baileys and chocolate cupcake with others behind

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