Bailey’s Irish Cream Cupcakes

I’m excited to try this recipe.  It includes Irish Cream and chocolate.  YUM!  Can you say calories?

Bailey’s Irish Cream Cupcakes from

This recipe is an adaptation of Bailey’s Irish Cream Cake at Too Many Chefs. 

The first step is to melt the chocolate with the Bailey’s and brown sugar.  The aroma is delightful; and it didn’t taste too bad either!

I would change one step in the batter directions to: when mixing in the dry ingredients, alternate with the chocolate mixture (rather than folding in the chocolate mixture at the end).  Folding the chocolate mixture into a somewhat thick batter was time-consuming and more mixing than folding.  And as you can see in the photo, the “folding” did not incorporate the batter well.

This is a pretty light-chocolate cupcake.  I like the flavor of the chocolate.  However, I only found a hint of the Irish Cream flavor.  I would have to find a way to add more Irish Cream to the recipe.  It is an Irish Cream cupcake after all!

Bumbling Baker found this recipe to be dry.  I did not.  My cupcakes baked 5 minutes less than the recipe called for.  It is not a moist and fluffy cupcake; if that’s what you are looking for.  The cupcake was dense, but not too dense; a good cupcake for those of you who prefer a denser cupcake.  I enjoyed the overall flavor of this cupcake.

cupcakelab rating:  the good

Post Update:  You want to make to bake and eat these cupcakes on the same day.  They start to dry out the next day, even in an air tight container.


About frostedbaker

I love to bake! Especially cupcakes.
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