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Decadent Baileys Irish Cream Chocolate Cupcakes with Ganache Drip

Baileys Irish Cream Chocolate Cupcakes - featured image
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Moist and tender chocolate cupcakes infused with Baileys Irish Cream and topped with a silky ganache drip, perfect for parties and special occasions.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (75g) unsweetened Dutch-processed cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ¼ cups (250g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120ml) Baileys Irish Cream
  • ½ cup (120ml) whole milk, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120ml) heavy cream
  • ¾ cup (130g) high-quality dark chocolate chips
  • 2 tbsp Baileys Irish Cream (for ganache)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease well.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to blend evenly.
  3. In another bowl, beat softened butter and granulated sugar until pale and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next.
  5. Stir in Baileys Irish Cream and vanilla extract into the wet mixture.
  6. Gradually add dry ingredients and whole milk alternately to the wet ingredients, starting and ending with dry. Mix gently until smooth but not dense.
  7. Spoon batter evenly into cupcake liners, filling about ⅔ full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean and cupcakes spring back lightly when touched.
  9. Transfer cupcakes to a wire rack and cool completely before applying ganache.
  10. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over dark chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth.
  11. Stir in 2 tbsp Baileys Irish Cream into the ganache. Adjust consistency with a splash more cream if too thick or chill briefly if too thin.
  12. Drizzle ganache over cooled cupcakes using a spoon or piping bag, allowing drips to cascade down the sides.
  13. Let ganache set for at least 30 minutes before serving.

Notes

Use room temperature ingredients for best results. Do not overmix batter to keep cupcakes tender. Let ganache set fully for a glossy finish. Freeze undecorated cupcakes for up to 2 months and add ganache after thawing. For non-alcoholic version, substitute Baileys with Irish cream-flavored syrup or vanilla extract with milk.

Nutrition

Keywords: Baileys, Irish Cream, chocolate cupcakes, ganache drip, party dessert, boozy cupcakes, chocolate dessert

Find it online: https://tessierecipes.com/decadent-baileys-irish-cream-chocolate-cupcakes-recipe-with-ganache-drip-easy-and-perfect-for-parties/