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Delicious chocolate cupcakes with a whipped chocolate Baileys buttercream. | livforcake.com
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4.75 from 4 votes

Baileys Chocolate Cupcakes

Delicious chocolate cupcakes with a whipped chocolate Baileys buttercream. 
Course Dessert
Cuisine Cupcakes
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 16 cupcakes
Calories 404kcal
Author Olivia

Ingredients

Cupcakes

Baileys Buttercream

Instructions

CUPCAKES

  • Preheat oven to 350F and line muffin tins with cupcake liners.
  • Whisk cocoa and hot water together until smooth, set aside.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Melt butter and sugar in a small saucepan over medium heat. Stir to combine.
  • Transfer butter to the bowl of a mixer fitted with the paddle attachment. Beat until mixture has cooled, approx 4mins.
  • Add eggs one at a time, beating until fully incorporated after each addition. Scrape sides of bowl as needed.
  • Add vanilla and cocoa mixture, beat until combined.
  • Reduce speed to low and alternate adding flour mixture and sour cream in 2 additions. Beat until just combined.
  • Divide batter evenly into lined cups. I use a large ice cream scoop for this. Fill about 3/4 full.*
  • Bake for 15-20mins or until a cake tester comes out mostly clean. Rotate the trays after 10mins.
  • Transfer to wire rack to cool for 10mins, then remove cupcakes from tins and cool completely on wire racks.
  • Decorate with Baileys Buttercream.

BAILEYS BUTTERCREAM

  • Prepare a stand mixer with a whisk attachment.
  • Sift icing sugar and cocoa, whisk together well.
  • Whip butter until creamy.
  • Reduce speed to low and add in icing sugar /cocoa mixture 1 cup at a time until well blended.
  • Increase speed to med and beat for 1 minute.
  • Add 2 Tbsp Baileys and 2 Tbsp cream and continue to beat on medium for 2 minutes.
  • Add more cream as needed until desired consistency is reached.
  • I whipped this for a few minutes longer as I was determined to get rid of the graininess.

Notes

*For smaller cupcakes, fill 2/3 full. The recipe will likely make about 20 cupcakes then.
Cupcake recipe from Martha Stewart.

Nutrition

Calories: 404kcal | Carbohydrates: 47g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 132mg | Potassium: 124mg | Fiber: 1g | Sugar: 35g | Vitamin A: 725IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1.4mg