Deep dark chocolate, bourbon whiskey and Bailey’s Irish Cream join together to create this super moist and fudgy Chocolate Whiskey Cupcakes with Bailey’s Cream Cheese Frosting.
Today was my last day of styling for the week and I wanted a take-along treat to bring to the studio. Cookies didn’t seem quite festive enough, and neither did bars, so I landed on cupcakes. Since St. Patrick’s Day is only a couple days away, I wanted something with a little Irish flair. That meant alcohol needed to be involved! In searching through my mom’s old cookbooks, I found a few recipes for Guiness cake, Bailey’s Irish Cream Cheesecake and chocolate whiskey cake. Since I already have a recipe for Bailey’s Irish Cream Cake, I decided to go for something with whiskey.
That’s where these little gems come in. I found a recipe for a chocolate, whiskey single layer cake with ganache, so I started there and turned it into cupcakes. I love baking and taking cupcakes. They make such perfect little single serve desserts! You can find a few other cupcakes on my site, including the very BEST Chocolate Cupcakes with Chocolate Frosting and Black Bottom Cupcakes with Ganache (clearly, I have a thing for chocolate). Pick one of those chocolate cupcakes for the kids and make these boozy treats for your adult friends.
These cupcakes are the chocolatiest cupcakes I have ever made. The batter is loaded with a FULL CUP of cocoa. Then you use coffee to give that cocoa an even bigger boost. (Remember how we talked about that coffee helps enhance chocolate flavor?). Half of the liquid in the recipe is coffee and the other half is….WHISKEY! Initially, I thought there was going to be too much whiskey. I tasted the batter and it seemed a little strong, but once I baked the cupcakes, some of the alcohol taste baked off in the oven and the flavor was perfect! They are just boozy enough to taste the whiskey, but all that cocoa and some mini chocolate chips mellow it enough to create a perfect balance of chocolate and whiskey flavor. (Your Irish friends are going to love these! Actually, all your friends will love them, Irish or not!).
And if the whiskey in the cake isn’t “Irish” enough for you…you are going to top them with a velvety cream cheese frosting that’s made with Bailey’s Irish Cream! Oh my gosh…this is some good stuff!! It has that wonderful cream cheese flavor, with a hint of Bailey’s flavor. I found the frosting recipe among my collection and decided it was a good match for these fudgy treats. I was right….this frosting is the PERFECT topping. (It’s literally “the icing on the cake”). One thing to keep in mind, this recipe is a little softer, so you can spread it on with a knife or pipe it on with a round tip, but it’s too soft for any type of star tip. The frosting sets up once it is on the cupcakes.
Celebrate with these Irish-inspired Chocolate Whiskey Cupcakes. Bring them to work, bring them to a party, bake them for your neighbors…or whoever feels like celebrating, whether they are Irish or not. Happy St. Patrick’s Day! Happy Baking!
Yields 30 cupcakes
1 hrPrep Time
1 hrTotal Time
- 2 cups sugar
- 2 eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
- 1/2 cup bourbon whiskey
- 1/2 cup coffee, cooled
- 1 cup cocoa
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2/3 cup mini semisweet chocolate chips
- 8 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 3 1/2 cups powdered sugar
- 3-4 tablespoons Bailey's Irish Cream
- Heat oven to 350 degrees F. Line muffin pan with paper cupcake liners; set aside.
- In large bowl, combine sugar, eggs, sour cream, oil and vanilla; blend on medium speed until well combined.
- Add whiskey and coffee; mix on low speed, 1 minute.
- In medium bowl, stir together cocoa, flour, baking soda, baking soda and salt.
- Add flour mixture to sugar mixture; blend on low speed 1 minute, scraping bowl often. Increase speed to medium and mix 2 minutes, scraping bowl often.
- Stir in chocolate chips.
- Fill cupcake liners 2/3 full. Bake at 350 degrees F. for 18-20 minutes, until toothpick inserted comes out clean. Cool 5 minutes in pan; remove from pan and cool completely.
- To make frosting: In large bowl, beat cream cheese and butter together until smooth. Gradually add the powdered sugar and mix on low speed, scraping bowl often, until blended. Add Bailey's Irish Cream; beat on medium speed. Add additional Irish cream if needed to reach desired spreading consistency. Frost cooled cupcakes.