Ingredients
- All-purpose flour: 1 1/2 cups
- Unsweetened cocoa powder: 1/2 cup
- Baking soda: 1 teaspoon
- Salt: 1/4 teaspoon
- Granulated sugar: 1 cup
- Unsalted butter, softened: 1/2 cup (1 stick)
- Large eggs: 2
- Baileys Irish Cream: 1/2 cup
- Milk: 1/2 cup
- Vanilla extract: 1 teaspoon
- Chocolate Chips: 1/2 cup (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Step 2: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 3: Gradually add the dry ingredients to the wet ingredients, alternating with the Baileys and milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. Gently fold in chocolate chips if using.
- Step 4: Fill each cupcake liner about 2/3 full.
- Step 5: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely before frosting.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days to maintain their moist texture.
- Reheat cooled cupcakes briefly in the microwave (5-10 seconds) to restore a soft, fresh-baked feel.
- Serve these Baileys Chocolate Cupcakes with a dusting of cocoa powder or a Baileys-infused buttercream frosting for an extra touch of elegance.
- Chef's tip: Avoid overmixing the batter in Step 3 – this develops the gluten in the flour and results in tougher cupcakes, so mix until just combined for a light and airy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American