If you’re looking for the perfect dessert for St. Patrick’s Day, a holiday gathering, or even a game day treat, these Irish cream cupcakes bring bold chocolatey flavor topped with smooth Irish cream buttercream. They’re rich without being heavy, and the subtle kick of Irish cream liqueur will makes people pause after the first bite and say, “Oh wow.”
We’ve made plenty of chocolate cupcake recipes over the years, but this one has quickly become a favorite in our house. The combination of cocoa powder, espresso powder, and Baileys Irish Cream creates a deep flavor that’s hard to beat.
And yes, we’ll walk you through a vegan option, too. According to Barnivore, most Irish whiskey is vegan friendly, including brands like Powers Irish Whiskey, so it’s easier than you might think to make scrumptious vegan Irish cream cupcakes at home.
Vegetarian Zen is reader-supported. When you buy through links on our site, we may earn a monetary commission. Additionally, the information presented is for educational purposes only. Always consult with your doctor. Learn More.
What Makes This Irish Cream Cupcakes Recipe Special
These Irish cream cupcakes start with a moist chocolate cupcake base made with cake flour, Dutch process cocoa powder, baking powder, and baking soda for the perfect rise. A little Irish cream liqueur and a touch of instant coffee granules enhance the chocolate flavor without overpowering it.
The frosting is a silky Irish cream buttercream made with unsalted butter, powdered sugar, vanilla extract, and just enough Irish cream liqueur to make it smooth and flavorful.
You can dress them up with chocolate sprinkles, green sprinkles for St. Paddy’s Day, or even a drizzle of Irish cream chocolate ganache. They’re festive, but still easy.
Shopping List
Cupcakes
- cake flour
- Dutch process cocoa powder
- baking powder
- baking soda
- salt
- espresso powder
- granulated sugar
- brown sugar
- unsalted butter
- egg whites
- sour cream
- Irish cream liqueur
- black coffee
- heavy cream
- vanilla extract
- milk chocolate chips or bittersweet chocolate chips
Buttercream Frosting
- unsalted butter
- powdered sugar
- Irish cream liqueur
- heavy whipping cream
- vanilla extract
Vegan substitutions
- gluten free flour blend plus 1/2 teaspoon xanthan gum if needed
- use vegan butter
- use non-dairy milk and coconut cream instead of heavy cream
- replace egg whites with 1/4 cup aquafaba
- choose a vegan Irish cream or combine Irish whiskey with coconut cream and a little vanilla
Instructions
Prep Your Pan and Oven
Preheat your oven to 350°F. Line a muffin tin or cupcake pans with cupcake liners or cupcake papers. Set aside.
Mix the Dry Ingredients
In a large bowl, whisk together cake flour, cocoa powder, baking powder, baking soda, salt, and espresso powder until evenly combined.
Cream Butter and Sugars
In a separate bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2 to 3 minutes.
Add Wet Ingredients
Mix in the egg whites one at a time. Stir in sour cream, Irish cream liqueur, vanilla extract, and black coffee until smooth.
Combine Wet and Dry ingredients and Add Chocolate Chips
Gradually add the dry mixture to the wet mixture. Mix just until combined. Fold in the chocolate chips for extra chocolatey flavor.
Fill and Bake
Divide the batter evenly into the prepared cupcake tin, filling each about two thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the muffin pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Irish Cream Buttercream
Beat the softened butter until creamy. Gradually add powdered sugar, mixing on low speed. Add Irish cream liqueur, heavy whipping cream, and vanilla extract. Increase speed and beat until light and fluffy.
Decorate
Transfer frosting to a pastry bag fitted with a piping tip. Pipe swirls onto cooled cupcakes. Top with chocolate sprinkles, green sprinkles, or drizzle with Irish cream chocolate ganache if desired.
Why This Irish Cream Cupcakes Recipe Works
The combination of baking powder and baking soda gives these cupcakes the right lift while keeping them tender. Sour cream adds moisture and richness, and the espresso powder enhances the cocoa without making the cupcakes taste like coffee.
Using both Irish cream liqueur and black coffee deepens the chocolate cupcake base. The Irish cream buttercream balances everything with sweetness and a smooth finish.
Variations to Try
Make them gluten free Use a high quality gluten free flour blend and add xanthan gum if your blend doesn’t already include it. You’ll have delicious gluten free Irish Cream Cupcakes with the same rich texture.
Add a chocolate caramel center Core each chocolate cupcake and fill with a spoonful of caramel syrup or a thick chocolate caramel ganache for a surprise inside.
Go full chocolate Swap half the buttercream for a chocolate Irish cream frosting made with melted bittersweet chocolate for even more depth.
Try a white chocolate twist Stir melted vegan white chocolate into the frosting for a white chocolate Irish cream flavor.
Make them dairy free Use vegan butter, coconut cream, and non dairy milk to create scrumptious vegan Irish Cream Cupcakes that still taste indulgent.
Tips to Keep It Fresh
Store your Irish cream cupcakes in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. If chilled, let them come to room temperature before serving so the buttercream softens.
For the best texture, watch your baking time carefully. Overbaking can dry out even the best chocolate cupcake. Always let them cool fully on a wire rack before frosting to avoid melting your beautiful swirls.
Irish Cream Cupcakes
Equipment
- muffin tin
- cupcake liners
- electric mixer
- wire rack
- pastry bag
- piping tip
Ingredients
- 2 cups cake flour
- 3/4 cup Dutch process cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter softened
- 2 egg whites
- 1/2 cup sour cream
- 1/2 cup Irish cream liqueur
- 1/2 cup black coffee cooled
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
Frosting
- 1 cup unsalted butter softened
- 3 to 4 cups powdered sugar
- 2 to 3 tablespoons Irish cream liqueur
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- In a bowl, whisk together cake flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- In another bowl, beat butter and sugars until light and fluffy.
- Add egg whites one at a time. Mix in sour cream, Irish cream liqueur, vanilla extract, and black coffee.
- Gradually add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips.
- Fill cupcake liners two thirds full and bake for 18 to 22 minutes. Cool on a wire rack.
- Beat butter for frosting until creamy. Add powdered sugar gradually. Mix in Irish cream liqueur, heavy whipping cream, and vanilla extract. Beat until fluffy.
- Frost cooled cupcakes using a pastry bag and piping tip. Decorate as desired.
These Irish cream cupcakes are rich, chocolatey, and topped with a smooth Irish cream buttercream that’s perfect for St. Patrick’s Day or any celebration. Once you try them, they might just become your go to chocolate cupcake recipe for special occasions.
FAQs
Can you bake with Irish cream liqueur?
Yes, you can bake with Irish cream liqueur. The alcohol largely bakes off in the oven, leaving behind the creamy, slightly sweet flavor that pairs beautifully with chocolate and coffee.
What is the best frosting for chocolate cupcakes?
Buttercream is one of the best frostings for chocolate cupcakes because it balances the deep cocoa flavor with sweetness and creaminess. An Irish cream buttercream or chocolate ganache frosting works especially well.
Does Baileys Irish Cream make cupcakes soggy?
When used in the right amount, Baileys Irish Cream does not make cupcakes soggy. It adds moisture and flavor, especially when combined with dry ingredients like cocoa powder and cake flour.
Can I make Irish cream cupcakes without alcohol?
Yes, you can replace the Irish cream liqueur with a mix of heavy cream, a splash of vanilla extract, and a little espresso powder. You’ll still get a rich, creamy flavor without alcohol.
Do Irish cream cupcakes need to be refrigerated?
If your frosting contains heavy cream or cream cheese, it’s best to refrigerate them after a day. Otherwise, they can sit at room temperature in an airtight container for a short time.
