Baileys Chocolate Cupcakes are richly flavored with Irish cream. Tender crumbed cupcakes are filled with Baileys-infused ganache, and topped with more Baileys-infused ganache. If you love the flavors of Irish Cream and chocolate together, you’ll love these cupcakes!
Since it’s now March, that means I can spend the next three weeks or so pushing all the Irish-themed desserts I can think of. And there’s no better way to start off than these Baileys Chocolate Cupcakes.
I waffled between wanting to make a cream cheese frosting, and adding Baileys, and wanting to make a cupcake that would make one’s teeth hurt. This is that cupcake.
And trust me on this. If you haven’t made cream cheese frosting with Baileys, you NEED to. Seriously.
It’s SO much better than regular cream cheese frosting. Which is pretty damn good on its own.
After a spur-of-the-moment jaunt to Sioux Falls on Saturday, and coming across new shamrock sprinkles, the ganache won out as far as a cupcake topping. I didn’t think they’d quite work out on piped frosting.
These are incredibly rich. I ended up giving a few to a friend, just so I wouldn’t eat them all myself.
There’s Baileys ganache inside the cupcakes (it’s hard to see in the photo). There’s Baileys in the cake itself. And more Baileys in the ganache on top.
Because you can never have too much Baileys, especially when it’s combined with chocolate.
For the Ganache Filling:
- 2 oz. bittersweet chocolate
- 1/4 C heavy cream
- 1 Tbsp. Baileys Irish Cream
For the Cupcakes:
- 3 oz. bittersweet chocolate
- 1/3 C Dutch-processed cocoa
- 3/4 C hot coffee
- 3/4 C bread flour
- 3/4 C granulated sugar
- 1/2 tsp. sea salt
- 1/2 tsp. baking soda
- 6 Tbsp. vegetable oil
- 2 large eggs
- 2 tsp. white vinegar
- 1 Tbsp. Baileys Irish Cream
For the Topping:
- 8 oz. semi-sweet chocolate
- 8 oz. heavy cream
- shamrock sprinkles
- Make the ganache filling first. Finely chop the bittersweet chocolate and place it in a bowl. Add the cream, and microwave for 45 seconds on high. Whisk until smooth, then whisk in the Baileys. Cover and refrigerate the ganache until chilled, about 30 minutes or so.
- Preheat the oven to 350 degrees F and line a muffin tin with paper liners. In a medium mixing bowl, place the chocolate and cocoa powder. Pour the coffee over the top of it, then whisk until smooth. Refrigerate the mixture until cooled, about 20 minutes.
- In another medium bowl, whisk together the flour, sugar, sea salt, and baking soda. Set aside.
- Whisk the oil, eggs, vinegar, and Baileys into the cooled coffee-chocolate mixture. Whisk in the flour mixture.
- Place the batter into the liners. Drop a rounded teaspoon of the ganache into the center of each cupcake. Bake the cupcakes for 17-19 minutes. Cool in the pan for 10 minutes before removing and cooling completely on a wire rack.
- To make the topping, place the chocolate in a heat-proof bowl. Heat the cream over medium heat. Bring to a simmer, but do not boil. Pour over the chocolate, and let sit for 2 minutes. Whisk until smooth. Whisk in the Baileys. Refrigerate until thickened slightly, about 1 hour.
- Dip the tops of the cupcakes in the ganache, letting any excess drip back into the bowl. Top with the shamrock sprinkles.
Recipe Source: Cook's Illustrated