Ingredients
Scale
For the cupcakes:
1 cup flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs
1 cup Bailey’s Irish Cream
1/4 cup oil
For the frosting:
1 cup unsalted butter, softened
4 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon salt
3-4 Tablespoons Bailey’s Irish Cream (or milk for non-boozy)
Chocolate sprinkles
Instructions
- Preheat the oven to 350 degrees. Line a standard muffin pan with cupcake liners and set aside.
- In the bowl of a stand mixer, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix to combine.
- Add in the vanilla, eggs, Bailey’s and oil. Mix on low until combined, scraping the sides often.
- Divide the batter between each of the cupcake liners, filling each about ½ full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before decorating.
- For the frosting – in the bowl of a stand mixer, combine the softened butter, vanilla, salt and about half of the powdered sugar. Mix on low speed until combined.
- Add in the remaining powdered sugar and about 2 tablespoons worth of the Bailey’s. Mix on low until combined.
- If needed, add additional Bailey’s. Mix on medium for about a minute to fluff the frosting until smooth.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Pipe a large dollop on each cupcake and decorate with sprinkles.
Notes
- Storage: Cupcakes should be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Sweet Treats