Triple Irish Cream Cupcakes (From Scratch)

This post may contain affiliate sales links. Please see my full disclosure policy for details

You can’t go wrong with Triple Irish Cream Cupcakes. The marbled chocolate and vanilla cupcakes are spiked with Baileys Irish cream cupcake. What’s even better, the chocolate ganache filling and the chocolate frosting are also spiked with Baileys!  

PIN THIS POST FOR LATER

A close up shot of a Baileys marbled vanilla and chocolate cupcake with chocolate frosting

This was originally posted on BHG’s blog in 2016, but the blog is no longer running. This post has been updated in 2020.

Your St. Patty’s day just who a whole lot better because CUPCAKES!

These Triple Irish Cream Cupcakes are just what you need, whether or not you’re celebrating St. Patty’s day or just your average Saturday night! Personally, I love baking with Baileys Irish Cream and with these cupcakes, there’s plenty to go around. I don’t call it triple Irish cream for nothing!

It starts with a homemade marbled Irish cream cupcake. It’s one batter, divided in half so you get both a vanilla and a chocolate cupcake in one.

A marbled cupcake with a bite missing showing the inside of the cupcake

I’ve always wanted to make a nice marbled cupcake, but anytime I have tried, it doesn’t turn out right. The chocolate batter is too thick and doesn’t bake the same as the vanilla.

I was so happy with the results for this cupcake. The texture and flavors are just right. It’s a tight but delicate crumb.

Then there’s the filling. It’s a chocolate ganache spiked with Irish cream. I just love filled cupcakes, it’s such a nice surprise inside. Plus it really elevates the chocolate flavor.

A look inside the center of a cupcake filled with chocolate ganache

For the frosting, I’ve made my Best Chocolate Frosting and then swapped out some of the heavy whipping cream for the Baileys. It’s a subtle difference, but worth it.

Let me walk you through some of the details of these cupcakes. If it seems like it’s complicated, I promise you that it’s much easier than you think!

How to make the marbled cupcakes

  • Be sure to allow time for the wet/liquid ingredients to come to room temperature. This includes the butter, egg whites and buttermilk. For the butter, it helps if you cut it into cubes.
  • If you need a substitute for the buttermilk, simply add 1 tablespoon of lemon juice or vinegar to your measuring cup and then measure out the remaining milk until you get 1 ¼ cups.

A teal cake stand with Irish Cream cupcakes with chocolate frosting and a black and white striped pitcher in the back

  • First, you’ll cream together the butter and sugar until it’s nice and fluffy, then proceed to add the vanilla extract and liquor. You’ll also want to melt your chocolate now so it had a few minutes to cool prior to adding it to the batter.
  • Next you’ll add in one egg white at a time. When working with egg whites, I recommend cracking one at a time into a separate bowl. That way if you make a mistake and the yolk cracks, you won’t contaminate the rest of your eggs whites!
  • The final step involves alternating the dry ingredients with the buttermilk. It’s best to combine your dry ingredients together, then add half to the batter followed by half of the buttermilk and mix just until combined. Then repeat with the remaining ingredients.
  • Prepare the chocolate batter. The original recipe calls for 2 ½ cups of batter to be separated. I did not alter this, but I did find that it left me with more chocolate batter than vanilla. Stir the melted chocolate into the batter until it well mixed.
  • Fill the cupcake liners. You can do this with either a medium-sized cookie scoop or by spooning the batter into the liners. I think the cookie scoop allows you to more accurately measure, but you need to take care to level it off each time, so you aren’t over filling.
  • Inevitably, you’ll end up with either the vanilla or the chocolate on the bottom of the liners, however, you can take a toothpick or a knife and give it a good swirl before putting the cupcakes in the oven.
  • If you find that you have leftover chocolate batter, then just go ahead and make a chocolate cupcake. This recipe yielded 21 cupcakes for me despite the original recipe saying it yields 24.

An overhead shot of a bunch of marbled cupcakes

Chocolate ganache filling

I love a good chocolate ganache, especially one that’s spiked with Baileys. There’s two ways to prepare a chocolate ganache.

You can either place the chocolate together with the heavy whipping cream in the microwave. I always microwave at 50% power to slowly heat up the chocolate and prevent it from burning.

Or you can heat the heavy cream and then pour it over the chocolate. I find that sometimes it’s not warm enough to fully melt the chocolate, so I end up microwaving them together after the fact.

Either way, you want to achieve a very smooth finish. Once your chocolate is melted and completely smooth, then you’ll stir in the Baileys.

Two side by side images showing the process of making chocolate ganache

Filling the cupcakes

When it comes to filling cupcakes, I always turn to my trusty Cupcake Corer. It works in 95% of scenarios. The other 5% of the time, you might want a smaller hole in the middle of the cupcake.

Regardless, always use the smaller size of the corer (it comes with two sizes). The large size is too big for standard cupcakes. Sometimes with moist cupcakes you’ll need to wipe off the corer each time which can be kind of a pain if I’m being honest, but I like the consistency of it and it’s easy to use.

Alternatives to the corer could be simply cutting out the center with a knife or melon baller (but I think a knife is much easier).

  • Press down (or cut down) about 2/3 of the way into your cupcakes, not all the way to the bottom. You still need some structure in your cupcake.
  • Place the ganache in a piping bag (or plastic bag) and fill the cupcakes at least 2/3 full, leaving a little bit of space on the top.
  • Then I like to take the middle part of the cupcake I removed and press some of it back into the top of the cupcake. I think it helps when you’re frosting and also adds a little structure back into the cupcake.

two side by side images of marbled cupcakes being filled with ganache

Finally, you’ll prepare the chocolate frosting, frost these cupcakes and dig in!! If you’d like you can also add some chocolate shavings or sprinkles on top. 

You’ll love the combination of vanilla and chocolate cupcakes with the decadent ganache filling and smooth chocolate frosting to finish it off. There’s plenty of Baileys Irish Cream to go around in these cupcakes.

A light teal cake stand filled with cupcakes frosted with chocolate frosting

The recipe has been adapted from these Black and White Irish Cream Cupcakes 

More Baileys Irish Cream Recipes

Follow Beyond Frosting:

Facebook | Twitter | Pinterest | Instagram 

Print
A close up shot of a Baileys marbled vanilla and chocolate cupcake with chocolate frosting

Triple Irish Cream Cupcakes (From Scratch)

  • Author: Beyond Frosting
  • Prep Time: 60 minutes
  • Cook Time: 16 minutes
  • Total Time: 90 minutes
  • Yield: 21-24 cupcakes

Description

You can’t go wrong with Triple Irish Cream Cupcakes. The marbled chocolate and vanilla cupcakes are spiked with Baileys Irish cream cupcake. What’s even better, the chocolate ganache filling and the chocolate frosting are also spiked with Baileys!

Ingredients

For the cupcake

  • ½ cup (113g) butter, at room temperature
  • 4 large egg whites, at room temperature
  • 1 ¼ cups buttermilk, at room temperature
  • 3 ounces dark chocolate, chopped, melted and cooled
  • 1 ¾ cups (333g) granulated sugar
  • 3 tablespoons (45ml) Baileys Irish Cream liqueur
  • 1 teaspoon (5ml) pure vanilla extract
  • 2 cups (280g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

For the filling

  • ½ cup (118ml) heavy whipping cream
  • 6 ounces dark chocolate
  • 1 tablespoon (15ml) Baileys Irish Cream liqueur

For the frosting

  • 1 1/2 cups (339g) unsalted butter, cold 
  • 1 cup (111g) cocoa powder
  • 5 cups (650g) powdered sugar
  • 1 tablespoon (15ml) vanilla extract
  • 1 tablespoon (15ml) Baileys Irish Cream liqueur
  • 23 tablespoons (30-45ml) heavy whipping cream (or milk)
  • Chocolate shavings or sprinkles if desired

Instructions

  1. For the cupcakes: Allow the butter, egg whites and buttermilk to come to room temperature, at least 30 minutes. Then Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
  2. In a microwave-safe bowl, melt the chopped chocolate using a microwave set at 50% power in 30 second increments until the chocolate starts to melt. Once melted, stir until completely smooth. Set aside to cool.
  3. In a stand mixer, using the paddle attachment, beat the butter on medium-high speed for about 60 seconds then add the sugar and cream until fluffy, scraping down the bowl occasionally.  Next add the vanilla and Baileys and mix until combined.
  4. Add the egg whites, one at a time ensuring each egg white is well incorporated before adding the next.
  5. In a separate bowl, combine the dry ingredients. Alternate adding half the dry ingredients followed by half of the buttermilk beating just until combined then add the remaining dry ingredients and buttermilk. Beat until incorporated.
  6. Measure out 2 ½ cups of the prepared batter into a separate bowl and stir in the melted chocolate until well combined.
  7. To fill the cupcake liners, use a medium-sized cookie scoop or a tablespoon to spoon the batter into the liners using half vanilla and half chocolate. If you’re using the cookie scoop it’s one level scoop of each batter. If you’re using a tablespoon it’s about 1 ½ tablespoons of each batter. Use a knife or toothpick to swirl the batter together.
  8. Bake at 350°F for 15-18 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
  9. For the ganache: Combine the chocolate and heavy cream in a microwave-safe bowl. Microwave at 50% power for 60-90 seconds.
  10. Allow it to sit for about 1 minute and then stir until it’s completely smooth. Then mix in 1 tablespoon of Baileys and stir until combined.
  11. To fill the cupcakes with the ganache, remove the centers using a cupcake corer, a melon baller or a knife. Fill each one with about 2 teaspoons of ganache. Place a piece of the cupcake you removed back on top of the ganache and gently press down.
  12. For the frosting: Cut butter into pieces, 1 tablespoon size. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color and has more volume.
  13. Sift the cocoa powder into mixing bowl. Turn the mixer on slow speed and beat until cocoa power is mixed into butter.
  14. Add 2 cups powdered sugar and mix on low speed until incorporated into butter and add the vanilla.
  15. Continuing adding the additional powdered sugar, 1-2 cups at a time and alternating with the heavy whipping cream and Baileys Irish Cream and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for minute before adding more powdered sugar.
  16. After all the powdered sugar has been added, increase speed to medium-high and beat for another 2 minutes to whip additional air into the frosting.
  17. Pipe the frosting using a large piping bag and large piping tip. Garnish with chocolate sprinkles or shavings. Store in an air-tight container.

Notes

  • This recipe yielded 21 cupcakes for me despite the original recipe saying it yields 24.
  • Use the smaller size of the cupcake corer. The large size is too big for standard cupcakes.
  • The original recipe calls for 2 ½ cups of batter to be separated. I did not alter this, but I did find that it left me with more chocolate batter than vanilla. If you find that you have leftover chocolate batter, then just go ahead and make a chocolate cupcake.
  • If you need a substitute for the buttermilk, simply add 1 tablespoon of lemon juice or vinegar to your measuring cup and then measure out the remaining milk until you get 1 ¼ cups.
Nutrition Information:
1 cupcake
508
53g
118.7mg
24.9g
15.2
67.7g
2.5g
4.2g
53.7mg
  • Category: Cupcakes
  • Method: Baked
  • Cuisine: American

Keywords: Baileys Cupcake, Baileys irish cream recipes, baileys irish cream cupcakes

Recipe Card powered byTasty Recipes
6 Responses
  1. Ginny in Texas

    I just have one question regarding the actual cupcake recipe. In the blog post you say the batter is divided and the chocolate portion is made by adding cocoa powder. However, in the actual recipe link(s) that you provided, they both say that 3 ounces of melted chocolate are used to make the chocolate portion of the batter.
    Would you be kind enough to tell me which is correct? and if it is the cocoa powder, how much was used?
    Thank you so much in advance.

    1. Beyond Frosting

      Hi Ginny, I am so sorry for the confusion. Better Homes and Gardens deleted the blog where this was originally posted. Therefore I recommend following the recipe in the link provided.

  2. Nancy | The Bitter Side of Sweet

    So it’s been WAY too long since I had a chance to sit and watch Grey’s but I sure I cried the last time! Love these cupcakes!

  3. Danae @ Recipe Runner

    I love that this batter is divided, that way I don’t have to decide if I want vanilla or chocolate! And I’ll just take a whole bowl of that filling and frosting!

Share a Comment

5 BAKE FROM SCRATCH SECRETS!
Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level.
Skip to content