Baileys Cupcakes!

Chocolate Baileys cupcakes, topped with Baileys buttercream frosting, and a Baileys truffle!

Baileys cupcakes

Today is the last day of 2015. WHERE THE HELL HAS ALL THE TIME GONE?! But anyway… These delicious cupcakes are the best way to celebrate a yummy start to the New Year! The other day I posted my recipe for my Funfetti Cupcakes for a child friendly cupcake to celebrate the New Year with… but these are those adult cupcakes that I know you have all been craving for such a long time.

These treats have a moist and fudgey chocolatey cupcake, topped with the most luscious and scrumptious Baileys frosting you will ever have. I just couldn’t resist this recipe. I know that most families will have either bought or been given a bottle of Baileys of the festive period, and sometimes yes they can be drunk… but often, like in my house, you had several bottles so there is always leftover.

Honestly, these are the kind of cupcakes that make you feel a little bit naughty but totally justified, perfect for New Year’s Eve parties, gifting to friends, or simply indulging yourself while watching the fireworks. I’ve made these countless times, and every batch disappears almost as quickly as I can take the first bite.

Baileys bakes

These cupcakes are the prime way to use some of that delicious liquor up! I posted the link to my Baileys Truffles on to my Facebook page recently and it spread so far I honestly didn’t expect it. But obviously – the main Baileys recipe I have is my No-Bake Baileys Cheesecake which I posted at the beginning of the festive period… and I must say, these cupcakes are easily on par with these other Baileys recipes. I can’t decide which I like more (and thats saying something).

If you have a New Years Eve party going on tonight, or you need to bake anything over any festive period with a little kick, or you need a last minute luxurious treat… then these cupcakes are ideal for you. They’re simple enough to whip up in under an hour, but fancy enough to impress your friends and family. Honestly, they make any gathering feel instantly more festive, and the Baileys frosting adds that extra grown-up indulgence that everyone secretly loves.

Updated cupcake recipe

Recipe & pictures Updated November 2025 – As this recipe is ten years old already, I thought it was high time that I updated the pictures and recipe a little bit to suit how I wanted it to be nowadays. Not much changed, other than the addition of Baileys to the actual cupcakes mix to make it a little bit more ‘merry’! Adding 100ml of Baileys to the mix will provide that festive, delicious Baileys flavour throughout the bake.

• Butter – unsalted butter at room temperature or baking spread.
• Sugar – light brown sugar provides the deep, caramelly taste.
• Eggs – I consistently use medium eggs in my recipes as it’s easier to work with, I use three here.
• Flour – self raising flour will give the fluffy rise you’re looking for in the cupcakes.
• Cocoa Powder – I always use a really high quality cocoa powder, it’s 100% in strength so it’s very chocolatey.
• Baileys – 100ml is more than enough to bring out the Baileys flavour in the delicious base.

Baileys buttercream

I really would also recommend using ACTUAL UNSALTED BUTTER, and NOT using any form of spread. If you do. the mixture will most likely split, or be so sloppy you won’t be able to use it. If you use classic unsalted butter, you will get a luxurious and delightful alcoholic cupcake that you will want to bake again, and again, and again.

I find that when I make regular vanilla frosting I only ever use 1-3tbsp of whole milk to loosen it up to the perfect texture, but the Baileys soaks in so well with the frosting you can easily use double the amount! The thickness of the liquor, and the fact that it’s a creamed liquor makes the difference I guess. I used my trusty 2d Closed Star Piping Tip for a luxury buttercream finish!

The finishing touches

I won’t lie, this time I didn’t make my own Truffles for the topping (I usually do, I swear!), so I just bought some from the festive aisle in the supermarket to top them with, but you can easily make your own with this delicious Baileys Truffles recipe. The shop-bought ones still add that indulgent, boozy touch, and if you want to get fancy, you can even drizzle a little melted chocolate over the top or dust them with edible glitter.

When it comes to sprinkles, I like to have a little fun. I usually go for the classic chocolate but gold or silver would also work as they catch the light beautifully, sparkle right off the buttercream, and make everything look instantly more luxurious. It’s that effortless glam look that makes people think you’ve spent hours in the kitchen (even when you haven’t). Perfect for parties, special occasions, or just bringing in the New Year.

Tips & Tricks 

• I used the Original Baileys for this recipe, as it’s a classic. However, you can easily use whatever themed Baileys you like.
• These will last for 3 days, at room temperature.
• You can freeze the cupcakes for 3+ months 
• I used This 2D Closed Star Piping Tip
• I used these brown cupcake cases
• And I used this cupcake baking tray

Baileys Cupcakes!

Chocolate Baileys Cupcakes, topped with Baileys Buttercream Frosting, and a Baileys Truffle!

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Category: Cupcakes

Type: Cupcakes

Keyword: Baileys, Christmas

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Cooling/Decorating Time: 2 hours hours

Total Time: 2 hours hours 30 minutes minutes

Servings: 12 Cupcakes

Author: Jane's Patisserie

Ingredients

Cupcakes

• 150 g unsalted butter
• 150 g light brown sugar
• 3 Medium eggs
• 125 g self raising flour
• 50 g cocoa powder
• 100 ml baileys

Buttercream

• 150 g unsalted butter
• 400 g icing sugar
• 125 ml baileys

Topping

• baileys truffles
• sprinkles

Grams - Ounces

Instructions

For the Cupcakes

• Preheat your oven to 180ºc/160ºc Fan, and get your 12 Cases ready for the cupcakes. 
• Beat together your butter and sugar until light and fluffy. 
• Add in the flour, cocoa powder and eggs and beat again, it should be lovely and chocolatey!
• Add in the Baileys slowly, whilst beating in and beat till smooth. It will be thinner than most cupcake mixes.
• Split the mixture between the 12 cases, and bake in the oven for 18-22 minutes, or until baked. 
• Leave the cupcakes too cool fully on a wire rack. 

For the buttercream!

• Beat the butter on its own for a couple of minutes to loosen. It's best that its smooth, before you add any sugar. 
• Add in the sugar in thirds, and beat each time fully. 
• Once all the sugar is in, gradually add in the Baileys, until smooth and lovely. If it has become really sloppy, you might need a bit more sugar. 

For the decoration!

• I piped my buttercream on using a 2D Closed Star Piping tip. 
• I then sprinkled on some chocolate sprinkles, and topped with a Baileys Truffle!

Notes

• I used the Original Baileys for this recipe, as it's a classic. You can easily use whatever themed Baileys you like however!
• I just used shop bought Baileys Truffles for ease, but you can make some yourself using this Baileys Truffles Recipe!
• These will last for 3 days, at room temperature. 
• I used This 2D Closed Star Piping Tip
• And I used these Snowflake Baking Cups!