If you love chocolate and Irish Cream then you will absolutely love these Homemade Baileys Cupcakes! A spiked cupcake topped with a Baileys frosting. Every bite is our deliciousness.
Line a 12 count muffin tin with paper liners, set aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt until combined.
Add in vanilla extract, eggs, Baileys Irish Cream, water and vegetable oil and beat with hand mixer until smooth.
Fill cupcake liners about 2/3 full with batter and bake for 18-22 minutes until the top is dome-shaped and toothpick comes out clean.
Remove from the oven and let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
To make the frosting. In a bowl, beat together the butter, vanilla and Baileys Irish Cream with a hand mixer until combined.
Add in the powdered sugar 1 cup at a time until desired consistency is reached.
Place frosting in a large piping bag (I use 16”) fitted with an open star tip (Wilton 1M) and pipe swirls on top of cooled cupcakes.
Top with sprinkles if desired.
Notes
If you want to replace the Baileys in the cupcakes you can do that with milk.
This batch can easily be doubled to serve more people.
The frosting makes enough to frost 14 cupcakes or one small layer cake.
If you want to kick these cupcakes up a notch, try adding in Baileys chocolate chips. If you can find them, those would be a great addition to the cupcake batter.
Top these with whatever you like. I like St. Patrick's Day inspired sprinkles, but you can leave them plain as well.
Make sure the cupcakes cool fully before frosting.
We used a Wilton 1M tip to frost these Homemade Baileys Cupcakes.