Chocolate Irish Cream Cupcakes are rich, chocolatey and infused with Irish cream liqueur for the ultimate grown-up dessert. Topped with a creamy Irish buttercream, they’re the perfect sweet finish to your St. Patrick’s Day celebration.
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These cupcakes combine rich cocoa flavor with the creaminess of Baileys Irish Cream to create an indulgent dessert for St. Patrick’s Day or other celebrations and holidays. Irish cream flavor is a combination of whiskey, cream, chocolate and vanilla.
The batter comes together quickly with pantry staples, and the addition of Irish cream keeps every bite moist and tender. Once baked, they are topped with a classic buttercream frosting with even more Irish cream for a cohesive, bakery-worthy finish.
If you’re planning a holiday meal, these St. Patrick’s Day cupcakes make a fantastic Irish dessert after a hearty Irish-inspired dinner. Serve them following classics like corned beef and cabbage, Shepherd’s Pie, or Guinness Beef Stew to round out your spread.
Why This Recipe Works
Cupcakes and homemade frosting are easy to whip up and taste so much better than store-bought alternatives.
Chocolate and Irish cream are a classic flavor pairing, and the Irish cream buttercream adds the perfect sweet, creamy finish.
They are perfect for St. Patrick’s Day. Try serving them with coffee and Irish Cream Coffee Creamer or an Irish Latte.
Ingredients
Chocolate Irish Cream Cupcakes
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or softened butter)
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup Irish cream liqueur: I use Baileys.
Irish Buttercream Frosting
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2-3 tablespoons Irish cream liqueur
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
How To Make Chocolate Irish Cream Cupcakes
Prep!
Preheat your oven to 350°F.
Line a cupcake pan with cupcake liners.
Create!
Chocolate Irish Cream Cupcakes
Stir together the flour, cocoa powder, baking powder and salt in a small bowl. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat together the sugar and vegetable oil until blended. Add the eggs one at a time, then mix in the vanilla extract until well-combined.
Chef’s Tip: if using butter instead of oil, beat the butter and sugar together until creamed, about 2-3 minutes, then continue to follow the recipe as directed.
Finally, turn the mixer to low and alternate adding the dry ingredients and the Irish cream until just combined. The batter will be slightly thick. Do not over-mix to prevent tough cupcakes.
Fill each cupcake liner 2/3 full with batter.
Bake for 22-24 minutes or until a toothpick inserted into the center of a cupcake comes out clean and the cupcakes spring back when lightly pressed.
Let cool completely prior to frosting.
Irish Cream Frosting
Beat the butter in the bowl of an electric mixer fitted with a paddle attachment until creamy.
On low speed, gradually add the powdered sugar. Add the Irish cream 1 tablespoon at a time until the desired consistency is reached.
Spread the frosting onto cooled cupcakes with a spatula or butter knife, or use a piping bag and tip to pipe the frosting on. I used a Wilton D2 piping tip for the cupcakes in the photos. If piping the frosting, you may want to double the recipe.
Present!
Garnished with shaved chocolate, sprinkles, or as desired.
Serve.
Tips and Techniques
- Spoon the flour into the measuring cup to avoid packing it. If you pack the flour too much, the cupcakes will turn out dry.
- Store cupcakes without icing tightly covered at room temperature for a day or two, or with/without frosting in the refrigerator for up to seven days.
- To freeze cupcakes, store unfrosted cupcakes individually wrapped in plastic wrap or in freezer bags for up to 3 months. If the cupcakes are frosted, place them on a baking sheet in the freezer. Once frozen, wrap in plastic wrap or place in airtight containers. Thaw in the refrigerator or at room temperature.
FAQs
Does alcohol cook out of cupcakes?
While some alcohol will cook out while baking cupcakes, it won’t be 100%. Because there is also alcohol in the frosting, these boozy cupcakes are not suitable for children or those under the age of 21.
Can these cupcakes be made without Baileys?
An Irish cream coffee creamer can be substituted for Baileys Irish Cream for a non-alcoholic, kid-friendly version of these cupcakes.
Can these be made into mini cupcakes?
Yes! This recipe can be made in a mini cupcake pan with mini cupcake liners. The bake time will need to be reduced to approximately 15 minutes or until a toothpick inserted into the center comes out clean.
Why did my cupcakes sink?
There are many reasons cupcakes may sink. Here are some tips to help prevent this:
- Use an oven thermometer to ensure your oven temperature is exactly what it is set to. From personal experience, my oven has run 50°F from where it’s been set at times.
- Use fresh, unexpired ingredients especially the baking powder.
- Do not over-mix the batter.
- Do not overfill the cupcake liners.
- Do not open the oven too soon.
- Be aware that if substitutions are made, or directions are not followed exactly, results may vary.
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Chocolate Irish Cream Cupcakes
Ingredients
Chocolate Irish Cream Cupcakes
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or softened butter, see notes)
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup Irish cream liqueur (I used Baileys)
Irish Buttercream Frosting
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2-3 tablespoons Irish cream liqueur
Instructions
- Preheat oven to 350°F. Line a cupcake pan with cupcake liners.
Chocolate Irish Cream Cupcakes
- Stir together the flour, cocoa powder, baking powder and salt in a small bowl. Set aside.1 cup all-purpose flour, 1/2 cup cocoa powder, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt
- In the bowl of an electric mixer fitted with a paddle attachment, beat together the sugar and vegetable oil until blended. Add the eggs one at a time, then mix in the vanilla extract until well-combined.1 cup granulated sugar, 1/2 cup vegetable oil, 2 eggs, 1 teaspoon vanilla extract
- Finally, turn the mixer to low and alternate adding the dry ingredients and the Irish cream until just combined. The batter will be slightly thick. Do not over-mix to prevent tough cupcakes.1/2 cup Irish cream liqueur
- Fill each cupcake liner 2/3 full with batter.
- Bake for 22-24 minutes or until a toothpick inserted into the center of a cupcake comes out clean and the cupcakes spring back when lightly pressed.
- Let cool completely prior to frosting.
Irish Cream Frosting
- Beat the butter in the bowl of an electric mixer fitted with a paddle attachment until creamy.1/2 cup unsalted butter
- On low speed, gradually add the powdered sugar. Add the Irish cream 1 tablespoon at a time until the desired consistency is reached.2 cups powdered sugar, 2-3 tablespoons Irish cream liqueur
- Spread the frosting onto cooled cupcakes with a spatula or butter knife, or use a piping bag and tip like the Wilton D2 piping tip to pipe the frosting on. If piping the frosting, you may want to double the recipe.
- Garnished with shaved chocolate, sprinkles, or as desired.
- Serve.
Notes
- Spoon the flour into the measuring cup to avoid packing it. If you pack the flour too much, the cupcakes will turn out dry.
- If using butter instead of oil, beat the butter and sugar together until creamed, about 2-3 minutes, then continue to follow the recipe as directed.
- Store cupcakes without icing tightly covered at room temperature for a day or two, or with/without frosting in the refrigerator for up to seven days.
- To freeze cupcakes, store unfrosted cupcakes individually wrapped in plastic wrap or in freezer bags for up to 3 months. If the cupcakes are frosted, place them on a baking sheet in the freezer. Once frozen, wrap in plastic wrap or place in airtight containers. Thaw in the refrigerator or at room temperature.
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