Baileys and Chocolate Mini Cupcakes

  • Total Time

    • Prep Time

    • Bake Time

  • Serves



Try these bite sized treats and wow your guests.


  1. Preheat the oven to 170°C (gas mark 3) and place mini cupcake cases in a mini cupcake or muffin tin.

  2. Place the butter, sugar, flour, cocoa powder and baking powder into a large bowl and using a hand held or freestanding electric mixer, slowly mix together until it resembles breadcrumbs.

    • 40g Butter (unsalted) (softened)
    • 140g Unrefined golden caster sugar
    • 100g Plain white flour
    • 20 Cocoa powder
  3. Mix together the egg, Baileys and milk in a jug then gradually add to the bowl and mix thoroughly.

    • 1 Egg(s) (free range) (large)
    • 50ml Baileys
    • 80ml Milk (whole)
  4. Spoon the batter into the cupcake cases until they are 2/3 full. Bake in the oven for 15-20 minutes or until the cakes are golden brown and a skewer comes out clean. Leave to cool on a wire rack.

  5. To make the frosting mix together the butter and icing sugar until it resembles breadcrumbs in texture, then add the milk and Baileys and mix on a high speed until the frosting is soft and fluffy.

    • 125g Butter (unsalted) (softened)
    • 500g Icing sugar
    • 45ml Baileys
  6. Decorated the cupcakes with frosting using either a piping bag or palette knife and finish with a dusting of cocoa powder.

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  1. 5 star rating

    I made regular sized cupcakes with this recipe, a lovely taste, you can really taste the baileys.

  2. 5 star rating

    I made the large size muffins so only made 12. Very easy to make but needed more cooking time as they were large. Far more frosting than was needed could have halved the recipe and still had plenty left. also, I only had chocolate bailetys which worked just as well. Tasted beautiful and would make again.

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