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!
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
- 2–3 tablespoons (30-45ml) heavy whipping cream (or milk)
- Chocolate shavings or sprinkles if desired
- 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.
- 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.
- 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.
- Add the egg whites, one at a time ensuring each egg white is well incorporated before adding the next.
- 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.
- Measure out 2 ½ cups of the prepared batter into a separate bowl and stir in the melted chocolate until well combined.
- 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.
- 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.
- For the ganache: Combine the chocolate and heavy cream in a microwave-safe bowl. Microwave at 50% power for 60-90 seconds.
- 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.
- 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.
- 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.
- Sift the cocoa powder into mixing bowl. Turn the mixer on slow speed and beat until cocoa power is mixed into butter.
- Add 2 cups powdered sugar and mix on low speed until incorporated into butter and add the vanilla.
- 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.
- 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.
- Pipe the frosting using a large piping bag and large piping tip. Garnish with chocolate sprinkles or shavings. Store in an air-tight container.
- 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.
- Category: Cupcakes
- Method: Baked
- Cuisine: American
Keywords: Baileys Cupcake, Baileys irish cream recipes, baileys irish cream cupcakes