Baileys Irish Cream Chocolate Cupcakes (St Patrick)
Indulge in a heavenly dose of decadence with these Baileys Irish Cream Chocolate Cupcakes! They are rich and moist treats will satisfy your sweet tooth and add a delightful twist to your dessert table!
Enjoy this delicious recipe and more with bon COOK’s New FORTEEZ Mini Muffin Tray (Shopping Link HERE). Let me know you like it!
Looking for inspiration?… for more Recipes with Irish cream, click HERE! ; for more Recipes with Guinness Stout, click HERE! ; for more St Patricks Inspired Recipes, click, HERE! and for more Recipes with Chocolate, click HERE!
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Baileys Irish Cream Chocolate Cupcakes (St Patrick)
Indulge in a heavenly dose of decadence with these Baileys Irish Cream Chocolate Cupcakes! They are rich and moist treats will satisfy your sweet tooth and add a delightful twist to your dessert table!
Equipment
Ingredients
BAILEYS CHOCOLATE MUFFINS
- 2.29 oz (65 g) unsweetened cocoa powder
- 4.23 oz (120 g) granulated sugar
- 6.70 oz (190 g) all-purpose flour
- 1/2 Tbsp (6 g) baking powder
- 1/8 tsp (0.75 g) sea salt
- 3 eggs (Large)
- 9.35 oz (265 g) sour cream
- 5.82 oz (165 g) Vegetable Oil (I used Avocado Oil)
- 2 Tbsp (30 g) Baileys Irish Cream
- 1 tsp (5 g) vanilla bean paste
- 4 oz (115 g) dark chocolate chips
CHOCOLATE BAILEYS WHIPPING CREAM
- 7.06 oz (200 g) heavy cream (Very Cold)
- 2 Tbsp (30 g) Baileys Irish Cream
- 1 Tbsp (21 g) blue agave
- 1.06 oz (30 g) unsweetened cocoa powder
Instructions
- Place your Mini Muffin Tray on the top of your Medium Perforated Baking Sheet. Set aside.
- Preheat oven to 350F/180C.
BAILEYS CHOCOLATE MUFFINS PREPARATION
- In a mixing bowl, whisk together all the dry ingredients (cocoa powder, sugar, all-purpose flour, baking powder and sea salt). Make a well, add the eggs, sour cream, vegetable oil, Baileys Irish Cream and vanilla been paste. Mix until combined. Then fold the dark chocolate chips.2.29 oz unsweetened cocoa powder, 4.23 oz granulated sugar, 6.70 oz all-purpose flour, 1/2 Tbsp baking powder, 1/8 tsp sea salt, 3 eggs, 9.35 oz sour cream, 5.82 oz Vegetable Oil, 2 Tbsp Baileys Irish Cream, 1 tsp vanilla bean paste
- Scoop the batter into your Mini Muffin Tray and gently tap the tray onto your kitchen counter to level-up the batter.
BAKE!
- Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your Cake from 10 minutes). It is ready when the toothpick inserted comes out almost clean.
- Once your Baileys Irish Cream Muffins are out of the oven, let it cool down completely in the mold before demolding.
CHOCOLATE BAILEYS WHIPPING CREAM PREPARATION
- TIP FOR MAKING THE BEST WHIPPING CREAM: Add your heavy cream and Baileys Irish cream to your bowl along with your whisk and place them together in the freezer 15 minutes prior using it.
- Take your mixing bowl out of the freezer. Add the blue agave and cocoa powder.
- Beat on low until the cocoa is combined (about 1 minute), then increase the speed and beat until silky smooth. NOTE: The cream should hold when the bowl is placed upside down.
ASSEMBLY
- You can pipe the chocolate Baileys whipping cream as soon as your mini muffins have cooled down. Enjoy and Bon Appétit!
Video
Nutrition
Nutrition Facts
Baileys Irish Cream Chocolate Cupcakes (St Patrick)
Amount Per Serving
Calories 248
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 4g
Cholesterol 41mg14%
Sodium 77mg3%
Potassium 165mg5%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 10g11%
Protein 4g8%
Vitamin A 227IU5%
Vitamin C 0.4mg0%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
coucou je succombe devant cette chantilly bailey’s, bisous
Merci c’est vrai que le Bailey’s et le chocolat vont bien ensemble. Bisous et bonne fin de weekend! ~Nessa