Looking for some grown-up cupcakes? These cupcakes have a fluffy cake, smooth buttercream with a hint of something stronger, and then the actual secret sauce…a shot of Bailey’s Irish Cream. That’s right, these are Drunken Cupcakes! Just pure deliciousness with a kick of something to open up your eyes and make your mouth go “Yum!”. Aside from being super-delicious, these Drunken Cupcakes are great to look at too! They’re a bit of a conversation piece, and would be a hit at any dinner party, birthday party, drinks party, or any time to be honest.

Drunken Chocolate Baileys Irish Buttercream Cupcakes




Chocolate Cupcakes:

  • 2 ounces unsweetened chocolate , chopped
  • 3/4 cup + 2 tablespoons all-purpose flour
  • 1/4 cup + 2 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1 large egg yolk
  • 11/2 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup boiling water

Bailey’s Irish Buttercream Frosting:

  • 1 cup butter, softened
  • 1/3 cup shortening
  • 31/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 to 21/2 tablespoons Bailey’s Irish Cream

Chocolate Drizzle:

  • 1/2 cup chocolate chips
  • 2 teaspoons vegetable oil

Bailey’s Irish Cream Pipettes:

  • 12 Pipettes
  • Bailey’s Irish Cream


Chocolate Cupcakes:

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners.
  2. Melt chocolate in a microwave safe bowl on 50% power in 20 second intervals, stirring between intervals until  melted and smooth, set aside to cool slightly.
  3. In a mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds, set aside.
  4. In a large mixing bowl using an electric hand mixer or stand mixer and mix together sugar and butter until combined (it won’t come together entirely but mix until lumps of butter are creamed), mix in egg, egg yolk and vanilla extract.
  5. Mix in melted chocolate then mix in sour cream.
  6. Add half of the flour mixture and mix on low speed until combined then add remaining half and mix until combined.
  7. Add about 1/5 of the boiling water at a time, mixing until combined after each addition. Once water has all been mixed
    in mix batter on medium-low speed for 1 minute.
  8. Divide batter among prepared muffin cups, filling each about 2/3 full (it’s about 1/4 cup of batter). Bake in preheated oven until set and toothpick inserted into center comes out clean, about 17-20 minutes. Remove from oven, transfer to a wire rack and cool 10 minutes, then transfer to an airtight container and allow to cool completely before frosting.

Baileys Irish Buttercream:

  1. Whip butter and shortening together until thoroughly mixed. Add in icing sugar, vanilla, and Baileys, and mix until combined. Beat on high for at least 10 minutes.

Chocolate Drizzle:

  1. Combine chocolate and oil in microwave safe bowl. Melt at 50% power in 20 second intervals, stirring between intervals until melted and smooth, set aside to cool slightly. Using a spoon drizzle over the top of the frosting.


  1. Pipe frosting on top of cupcake, drizzle chocolate over the top, fill pipette with Baileys Irish cream and insert  into frosting. Enjoy!