Saturday, February 16, 2013

Mint Bailey's Chocolate Chip Cupcakes

Maybe you don't know this about me, but I'm a stress baker.

When I've had a long day, nothing calms me down as much as the methodical rhythm of baking cupcakes. I know the measurements. I know the steps. I don't have to think about much at all.

These cupcakes were born from getting passed up for a promotion for the third time. So, obviously, they had to involve alcohol! =]

(Adapted from Baking Bites)

Yields 16 cupcakes


  • 1 1/3 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup Chocolate Mint Bailey’s Irish Cream (or regular Bailey’s + 1/2 tsp peppermint extract)
  • 1/4 cup milk
  • 2/3 cup mini chocolate chips


  1. Preheat oven to 350F. Line baking pan with cupcake liners.
  2. In a small bowl, whisk together flour, baking powder, baking soda and salt.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract. 
  4. Mix in half of the flour mixture, followed by the irish cream and milk, then mix in the remaining flour mixture. 
  5. Stir in chocolate chips.
  6. Distribute batter evenly into prepared muffin pan.
  7. Bake for 18-21 minutes
  8. Allow to cool completely before frosting

Mint Buttercream Icing

  • 4 tbsp butter, softened
  • 2 cups confectioners’ sugar
  • 2 tbsp irish cream
  • 1 tsp peppermint extract

Mix all ingredients in a small bowl until smooth. Add food dye, if desired. Pipe onto cooled cupcakes.

I also added some chocolate drizzle to these by microwaving some chocolate chips in a ziplock bag. I cut a tiny hole in the corner and drizzled it over the cakes.

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