These Bailey's Irish cream cupcakes have a moist, chocolate cupcake base filled with chocolate ganache and topped with Irish cream buttercream! They're a fun, Irish coffee flavored treat for celebrating St. Patrick's Day!
Finely chop the dark chocolate and place into a large bowl.
Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.
Pour over the chopped chocolate and let sit for about two minutes.
Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth. Then add in the Irish cream and mix until combined.
Let sit at room temperature or in the fridge until is has thickened enough to hold its shape.
If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.
Cupcakes
Preheat the oven to 350°F.
In a small bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
In a separate large bowl, whisk together the vegetable oil and granulated sugar until fully combined. Then whisk in the eggs until smooth. Whisk in the brewed espresso and Irish cream until combined.
Then gently mix in the dry ingredients until fully incorporated. The batter will be thin.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Let the chocolate cupcakes cool completely before filling and frosting.
Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of thickened chocolate ganache.
Frosting
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the room temperature butter and powdered sugar until smooth.
Set the mixer to low speed and slowly drizzle in the Irish cream until it's fully incorporated into the buttercream.
Add in the salt then beat the frosting on high for 4-5 minutes until light and fluffy.
If the frosting in too thick, you can add in 1 tablespoon of Irish cream at a time to thin it out a bit.
Frost the filled Irish cream chocolate cupcakes and garnish with chocolate shavings if desired!
Notes
These cupcakes are best eaten the same day, but will keep in the fridge for up to 3 days! However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.