Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- ⅓ cup Baileys Irish Cream
- 1 cup boiling water
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Step 2: In a separate bowl, combine sugar, buttermilk, oil, eggs, and vanilla extract. Beat with an electric mixer until well combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Step 3: Stir in the Baileys Irish Cream. Gradually add the boiling water to the batter while mixing on low speed. The batter will be thin.
- Step 4: Fill each muffin liner about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 5: Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Once cool, frost with your favorite chocolate frosting. Optional: drizzle additional Baileys Irish Cream over the frosting.
Notes
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a warm, gooey center, microwave individual cupcakes for 10-15 seconds.
- Serve these decadent cupcakes with a scoop of vanilla ice cream or a dusting of cocoa powder for an extra touch of elegance.
- To enhance the Baileys flavor, add a teaspoon of instant coffee granules to the batter along with the Baileys.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American