Baileys Chocolate Cupcakes

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These Baileys Chocolate Cupcakes are made with a moist chocolate cupcake, Baileys chocolate ganache filling and Baileys frosting! One of my favorite flavor combos – these cupcakes are delicious!

Baileys Chocolate Cupcakes
Baileys Chocolate Cupcakes recipe

So recently I’ve gotten a little bug. Not like a sick bug, but like I want to do things bug. And right now the focus of that bug is doing things around our house. All of a sudden I want to paint everything, change everything on the walls and get all new furniture. Basically just re-do it all. 🙂

Problem is, who can afford to just re-do their whole house on a whim? So I’ve started with some painting. Some parts of the house have been painted, but much has remained unpainted. So I started getting swatches and testing paints a couple weeks ago for our dining room. If you’ve ever chosen paint, you know how painful it can be. Especially when looking at shades of grey. I was lamenting to the hubs that there are so many shades of grey that it’s hard to pick one and he got all clever and said, “Yea, I hear there’s like 50 shades.”


Well I finally picked one and painted over the weekend. I’m feeling pretty snazzy and ready for my next project! 🙂

Best Baileys Chocolate Cupcakes
Baileys Chocolate Cupcakes with ganache filling

How to Make Baileys Chocolate Cupcakes

But for now, let’s talk about these cupcakes. For the Baileys and chocolate lover, they really are yummy! The cupcake base in moist and fluffy, the filling is rich, chocolatey and smooth – and flavored with Baileys – and the frosting is the Baileys icing on the cake! 😉

The cupcake base is relatively straight forward as far as method and ingredients. It uses the creaming method, so you want to be sure to fully cream the butter and sugar together. You’ll get a much fluffier cupcake that way. Be sure the mixture lightens in color and gets thick and fluffy.

The filling is your basic chocolate ganache with some Baileys in place of some of the heavy whipping cream. It’s super smooth and rich! So good! It firms up a little quicker than regular ganache since the Baileys has less fat than the heavy cream, so don’t be too concerned.

To finish off the cupcake, there’s the Baileys frosting. It’s hard to not just eat it with a spoon! It’s got just a touch of chocolate in it and plenty of Baileys. I used my usual combination of butter and shortening, since I prefer the more stabile consistency, but feel free to use all butter if you like.

These cupcakes were a hit! Moist, fluffy, rich and yummy! Perfect for a Saturday night or any occasion. 🙂

Homemade Baileys Chocolate Cupcakes recipe
Easy Baileys Cupcakes with chocolate ganache

Watch How To Make These

Read Transcript

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image of Baileys Chocolate Cupcake

Baileys Chocolate Cupcakes

  • Author: Life, Love and Sugar
  • Prep Time: 30 minutes
  • Cook Time: 17 minutes
  • Total Time: 47 minutes
  • Yield: 12-14 Cupcakes
  • Category: Cupcakes
  • Method: Oven
  • Cuisine: American


Baileys Chocolate Cupcakes made with chocolate cupcake, Baileys chocolate ganache filling & Baileys frosting! These cupcakes are delicious!


Chocolate Cupcakes

  • 1/2 cup (112g) unsalted butter, room temperature
  • 1 cup (207g) sugar
  • 2 large eggs, room temperature
  • 1/2 tsp vanilla extract
  • 6 tbsp (90ml) water
  • 6 tbsp (43g) natural unsweetened cocoa powder
  • 1 cup (130g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 tbsp (90ml) milk

Baileys Frosting

  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup (95g) shortening
  • 4 cups (460g) powdered sugar
  • 2 tbsp (14g) natural unsweetened cocoa powder
  • 1/4 tsp vanilla extract
  • 45 tbsp (60-75ml) Baileys Irish Cream
  • Chocolate sprinkles

Baileys Chocolate Ganache

  • 8 oz semi sweet chocolate chips
  • 5 tbsp (75ml) Baileys Irish Cream
  • 5 tbsp (75ml ) heavy whipping cream


To Make the Chocolate Cupcakes

  1. Preheat oven to 350°F (176°C) and line cupcake pan with cupcake liners.
  2. Beat butter and sugar until light in color and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, beating just until blended. Set creamed mixture aside.
  4. In another bowl, add vanilla, water and cocoa powder and whisk until smooth. Mixture will be thick.
  5. Add chocolate mixture to batter and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  6. In a separate bowl, combine flour, baking soda and salt.
  7. Alternate adding the flour mixture and milk to the batter. Begin by adding half of the dry mix, then mix well. Add the milk and mix well, scraping down the sides as needed. Add the remaining flour mixture and mix until smooth.
  8. Fill cupcake liners about 3/4 full. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  9. Allow cupcakes to cool about 2-3 minutes, then remove to a cooling rack to finish cooling.

To Make the Baileys Frosting

  1. Combine the butter and shortening in a large bowl and mix until smooth.
  2. Add 2 cups of powdered sugar and mix until smooth.
  3. Add the cocoa, vanilla extract and 4 tablespoons of Baileys and mix until smooth.
  4. Add remaining powdered sugar and mix until smooth.
  5. Add remaining Baileys as needed and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin. Set aside.

To Make the Baileys Chocolate Ganache and Assemble the Cupcakes

  1. When the cupcakes are cooled, make the chocolate ganache. Put the chocolate chips in a heat-proof bowl. Set to the side.
  2. Combine the Baileys and heavy whipping cream in a microwave safe bowl or measuring cup and heat in the microwave until it just begins to boil.
  3. Pour the hot cream over the chocolate chips and whisk until smooth.
  4. Cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
  5. Fill the centers of the cupcakes with chocolate ganache.
  6. Pipe the frosting onto the cupcakes. I used Ateco tip 808, a large round tip.
  7. To decorate the top of the cupcakes, fill a piping bag fit with a small round tip, such as Ateco tip 3, with the remaining chocolate ganache. Pipe a drizzle onto the cupcakes for decoration, then add sprinkles if using.
  8. Refrigerate cupcakes until ready to serve. Serve at room temperature. Cupcakes are best for 2-3 days.


  • Serving Size: 1 Cupcake
  • Calories: 540
  • Sugar: 54.6 g
  • Sodium: 164.2 mg
  • Fat: 30.2 g
  • Carbohydrates: 65.6 g
  • Protein: 4.9 g
  • Cholesterol: 72.8 mg



Favorite Baileys Chocolate Cupcakes recipe
Baileys Chocolate Cupcakes! Chocolate cupcake, baileys ganache filling and Baileys frosting! So good!

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Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

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  1. Debbie

    My granddaughter wants to make these I’m not familiar with Bailey’s Crème. Is it a coffee creamer or baking supply? Can you provide a picture? I need a non-alcoholic version. Thanks

  2. Barbara

    Made these for my nieces wedding and they were a hit. Making the recipe as a layer cake for a friends wedding and adding feuilletine (sp.?) to the ganache for a crunch.

  3. Cathy Towne

    my Baileys chocolate cupcakes are still not done after an additional 7 min on top of the 17 min in the recipe. I know my oven is accurate. What could be the issue?

    1. Lindsay

      It’s really hard to see it from a distance. It could be something about ingredient that you used or possibly not measuring something correctly. Or it could be that we have different types of ovens. I’m not really sure. But I hope they turned out well.

  4. claudia

    just amazing 😋 I love those little things (and so does everyone around me). great recipe, very easy to bake, even for a swiss (it’s very helpful that the cups are converted into grams, thank you for that).

  5. Anusha

    I really like this recipe but I halved the recipe and my cupcakes didn’t rise and didn’t have a dome shape, they were flat. How do I fix this?

    1. Lindsay

      That’s really hard to say from a distance. It could simply be a variation with your oven or something. But if you’d like more of a dome, you could try adding a touch more baking soda, or even try a little baking powder. You just don’t want to overdo it though or they could actually sink.

    1. Lindsay

      I haven’t tried freezing these, but generally things can be frozen for up to three months. Just wrap them well before you freeze them and thaw them in the fridge before using.

  6. Angeline Cappelli

    Soooooo amazing! And my little guy loved helping 💕 can’t figure out how to share a pic but they were gone so fast anyway. Thank you!!

  7. Kim

    These cupcakes are my ultimate favorite! I have made them several times for events, parties, gifts… and they are perfect every time. Loved by everyone!

  8. Bri


    I am looking forward to making these but was wondering how the cake recipe compares to your “Homemade Moist Chocolate Cupcakes” recipe. I noticed the ingredients differ and I love that recipe and was considering using that one. Is there any notable difference? Also, would the moist chocolate cupcake recipe likely be able to support the ganache filling?

    Thank you!

    1. Lindsay

      You are on track with your questions. The reason I did a different cupcake for a cupcake with a filling is for support. I have done filling in the other cupcake recipe, but it does end up very soft. This cupcake has a different texture but is sturdier and still very good.

  9. Tami

    An over-the-top delicious cupcake! The Bailey’s in the ganache and frosting is the perfect amount, and compliments the cupcake so nicely! My co-workers absolutely loved them!!

  10. Dorothy M

    Everything about this recipe is AMAZING. The flavors are fabulous, they were a huge hit at the party I made them for! I am going to be making your triple lemon cake on a few weeks, and I can’t wait!

  11. Juls

    Made these for my moms 83rd borthday. They were such a hit and I love that the ganache didn’t harden since that was here favorite part. Thank you so much for sharing.

  12. Dorothy M

    I am so excited to make these today. I’m baking the cupcakes today and will be filling and decorating them tomorrow for a party. I’m nervous to refrigerate them after I fill them because I don’t want to serve them with a rock hard chocolate chunk in the middle, will the ganache soften again when I bring them back out to room temperature before the party?

  13. Bonnie

    Made these twice and were a hit both times. Hide a few in the freezer till hubby found them….darn I really didn’t want to share them. Oh well super delish.

    1. Lindsay

      Make the full cupcake ahead? I honestly don’t typically do that. It might be fine, but I would suggest adding the frosting after defrosting so they look fresh. All depends on what you’re trying to do.

  14. Michelle Hart

    I made these cupcakes for my family and they were a big hit!!! I used a Godiva chocolate liquor instead of the Bailey’s and used it in the batter. I also chose not to use the ganache in the center – only on the top over the frosting.
    They were a big hit!
    Thank you for sharing your recipes!

  15. Jr

    The cupcakes look great but the “how to” video is the most useless thing I’ve seen in a long time. Those finger snaps and quick cut? Not informative or helpful at all, and don’t get me started in that annoying music. It is also not very reactive, and take many trirs to Grey the pause button up to use, nice site, terrible cutesy video

    And if you MUST check th “privacy” box to submit a comment, why make it seem like a choice?

    1. Lindsay

      I’m sorry you didn’t find the video helpful.

      As for the privacy box, that’s not really up to me. It’s there to protect YOUR privacy. By submitting a comment, you are also submitting your information – name and email address. Without an email address, you can’t receive a response to your comments and questions. But you are entitled to know what will be done with your information, so there’s a check box acknowledging that you have been informed (or given the opportunity to be informed). If you’d prefer not to have to check the box (I know it’s hard) and know about your privacy rights, you can always send an email directly to me.

      Have a pleasant day!

  16. Molly

    Want to try these, if don’t have shortening and want to use additional butter, how much butter should i use? Great recipe!

  17. Maureen

    Hi Lindsay, I,m not sure how the consistency of my butter ream should be when frosting a cake, it’s never smooth and it’s still soft when I take it out of fridge

  18. Maureen K

    4 cups of powdered sugar seems like it would be very sweet! Especially with the rich ganache filling. Any way to cut down on the sweetness without losing the taste?

    1. Lindsay

      You can read more about the amounts of powdered sugar and such here. It’s about consistency and volume really. Feel free to reduce it if you prefer.

  19. Chris

    I made these for a co-workers birthday. They were a Hit!  So easy to make and Soooo, Soooo Good!  They were a hit with everyone of age. We did put a “21 only” label on the box because of the Baileys, in the Filling and frosting. 
    I will make them again that’s for sure. 

  20. Kaya

    Hello I was wondering if I can take away the baileys Irish cream since it has  alcohol and I’m underage so can I take it away and the cupcakes taste the same

  21. Kaya

    You are the best dessert blogger ever tried cookie recipe came out big and tasty love your work keep going and your dog is adorable and when is your birthday you should also get a show on the food network sure it will be a great show.❤️????❤️????❤️????

  22. Neena

    Hi Lindsay , the Baileys cupcakes look very tempting! I’m really not much of a baker but have decided to surprise my teens ! 
    Is powdered sugar the same as confectioners or icing sugar or is it just 1 cup of regular fine sugar ? 
    Baking has always been intimidating for me but your recipe is really well written. 

  23. Darlene

    For the ganache filling you state 8 oz. Choc chips. Is this by weight or measure? When I made it using 8 oz. measure (1 cup) it seemed really thin and never really set enough in the filling where I felt confident enough to use it over the frosting. Packages of chips, at least in my area now, come in 6 ounce and 12 ounce.

    1. Lindsay

      I always weight my chocolate chips so that it’s accurate, so I did use the 8 oz as written. Did you use semi-sweet, or another kind of chocolate. Sometimes that can make a difference as well.

  24. Rachel

     If I wanted to make these without alcohol for children because they love fudge filling what can I substitute instead of Bailey’s – would sweetened condensed milk or whipping cream and whipped do the trick ?

    1. Brooke

      For a NA option I use the Bailey’s coffee creamer,  tastes like the real stuff but without alcohol. I use this when I’m bringing Bailey’s desserts to work or if kids and/or pregnant women will be enjoying them 🙂

      1. Madeline Moore

        I did this Brooke! I made an alcohol free batch and then a 21+ batch and it is hard to tell the difference. The flavor is a little stronger in the real Baileys batch, but it is still there in the creamer one! Great tip! Thanks! 

  25. Jill Shearing

    I’m a little confused with the cup of sugar weight, isn’t that weight for only half a cup?
    I’m from Australia and our cup and Tablespoon weight is different to the American, so it Is always good to have the weights included.

    1. Lindsay

      Yes, you are right! I’m sorry about that – it was an error. I have updated the recipe – thank you for pointing it out!

    1. Lindsay

      It’s a butter replacement. If you don’t have it or don’t want to use it, just replace with additional butter.

  26. Madison Lye

    I just received your new book for Christmas and I had to tell you that I absolutely love it! I have been reading every single page of it and it is the best one I have seen so far. Thank you for providing such a wonderful book!

  27. Kesha

    It is a fluffier filling. Maybe a whipped filling? The cake filling and buttercream icing are all white? I wish I could help you more. All I know is that the cake is an almond cake, filling is a amaretto filling and the buttercream is an almond buttercream.

  28. Kesha

    I agree with the Food Network comment! You are amazing! These look delicious! I am in love with a cupcake that I get from a local bakery and would love for you to recreate it! It is almond amaretto! It is a almond cake with a amaretto filling and a almond buttercream! Topped with slivered almonds! It is absolutely amazing! I would love to make them at home

    1. Lindsay

      Thanks Kesha! 🙂 Those cupcakes sound delicious! Is the amaretto filling like a chocolate filling, custard filling, frosting?

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29