Chocolate Chip Irish Cream Cupcakes
Irish cream baked right into the cake and folded through with Bailey's-flavored chocolate chips, then topped with Irish cream buttercream and a drizzle of ganache.
- Prep Time
- 15 min
- Cook Time
- 22 min
- Total Time
- 37 min
- Servings
- About 24 cupcakes
I had one of those grocery-store-awe moments when I stumbled across Bailey's Irish Cream baking chips at my local Bi-Lo. Is this real life? What am I supposed to do with these besides everything?
I went back and forth on whether the Irish cream should go in the cake or the icing, and ended up deciding: why not both. The cream liquor gets baked right into the batter along with the chips, then the cupcakes get topped with Irish cream buttercream and a pop of chocolate ganache to round it all out.
These have become one of my favorite excuses to buy a fresh bottle of Bailey's — which, let's be honest, is really just a bonus ingredient for the baker.
Ingredients
For the Cupcakes
- 1 box yellow cake mix (Duncan Hines)
- 1 small box instant vanilla pudding mix
- 3/4 cup vegetable oil
- 1/2 cup Irish cream liquor
- 4 eggs
- 8 oz. sour cream
- 1 bag Irish cream baking chips
For the Chocolate Irish Cream Icing
- 1 lb. unsalted butter, softened
- 2 1/2 cups confectioners sugar
- 1/2 cup unsweetened dark cocoa
- 1 tbsp. pure vanilla extract
- 2 tbsp. Irish cream liquor
For the Chocolate Ganache
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
Instructions
- 1Preheat oven to 350 degrees. Combine all cupcake ingredients except the chocolate chips in a medium mixing bowl or standing mixer, and beat at medium speed for 1-2 minutes until smooth.
- 2Stir in the chocolate chips. Scoop batter into lined muffin pans and bake for 21-23 minutes, until a toothpick inserted in the center comes out clean.
- 3Remove cupcakes from the pan and cool completely on cooling racks.
- 4For the icing: beat the butter in a mixing bowl for 2-3 minutes until smooth. Add the confectioners sugar, cocoa, vanilla, and Irish cream liquor, and continue mixing for another 2-3 minutes.
- 5Pipe icing on top of the cooled cupcakes and drizzle with chocolate ganache.
- 6For the ganache: heat the heavy cream in the microwave for 30-45 seconds, until it just starts to bubble. Pour over the chocolate chips and whisk together until melted and smooth.
Storage & Reheating
Store cupcakes in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
