Baileys Irish Cream Cupcakes

baileys chocolate cupcakes

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  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Servings: 16 servings
Nutritional Guidelines (per serving)
380 Calories
19g Fat
47g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16
Amount per serving
Calories 380
% Daily Value*
Total Fat 19g 25%
Saturated Fat 11g 53%
Cholesterol 89mg 30%
Sodium 249mg 11%
Total Carbohydrate 47g 17%
Dietary Fiber 3g 10%
Protein 6g
Calcium 56mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cupcakes are always a delicious treat, and there are many ways of serving them. One way to make them extra special is to add some Bailey's Irish Cream liqueur to the icing. The addition of the liqueur will take a cupcake and suddenly transform them into a real 'grown-up' treat which makes a lovely treat for any occasion including the famous of all Irish celebrations, St. Patrick's Day. But don't save them for just one day, they are too good for that.

These cakes can be made in advance and frozen, saving the decoration until they are needed. This recipe comes courtesy of Baileys Irish Cream.


  • For the Cupcakes:
  • 4 ounces/100 grams butter
  • 3 1/2 ounces/100 milliliters milk
  • 5 1/2 ounces/150 grams dark chocolate (minimum 70% cocoa solids)
  • 3 large eggs
  • 8 ounces/225 grams fine sugar
  • 2 teaspoons vanilla sugar
  • 8 ounces/225 grams self-raising flour
  • 2 teaspoon cocoa powder
  • For the Icing:
  • 2 ounces/55 grams butter
  • 8 ounces/225 grams icing sugar
  • 3 tablespoons ​Baileys Irish Cream
  • 3 1/2 ounces/100 grams cream cheese
  • Optional: chocolate sprinkles or Hundreds and Thousands

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350F/180C/Gas 4.

  3. In a saucepan, melt the butter with the milk and chocolate over a low heat and stirring constantly.

  4. Meanwhile, cream the eggs and sugars together with either an electric or hand whisk until thick, pale and creamy–this will take about 6 to 8 minutes.

  5. With the whisk still running add the chocolate mixture from the saucepan in a steady slow stream and whisk until thick, pale and creamy–this will take, again, about 6 to 8 minutes.

  6. Once mixed, sieve the flour and cocoa into the mix and fold in very gently.

  7. Spoon the mixture into 16 muffin cases placed into a deep muffin tin and bake for about 20 minutes or until the cupcakes are risen and springy to touch.

  8. Remove the cakes from the oven and leave to cool completely while making the icing.

  9. Put all the icing ingredients into a bowl and beat with a hand-held electric or ordinary whisk or if neither available, a wooden spoon until combined. Chill for 20 minutes.

  10. Spoon the icing over the cooled cakes and sprinkle with decorations of your choice or tie with colored ribbons as seen in the picture.

  11. Serve and enjoy!


  • The cakes are best eaten within 24 hours while at their optimum, however, you can store them in an airtight tin.
  • The basic cakes (before the icing) can also be frozen and defrosted and decorated when needed. 

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