These Break Up Bailey’s Chocolate Cupcakes are the sweet way to recover from any kind of breakup, whether from your significant other, things + people that no longer serve you, or just a bad habit you’re leaving behind.
Break-ups can be hard. And that’s why rich, fudgy, chocolaty cupcakes are always a great idea. Of course, these treats aren’t just for getting over the end of a relationship. Some breakups are worth celebrating! Whether you’re ending a bad relationship, kicking a bad habit or moving on from something in your life that’s holding you back, these Bailey’s-spiked chocolate cupcakes are here for you. So this Valentine’s Day, or any day of the year, bake up a batch of homemade Bailey’s chocolate cupcakes to remember the enjoy the sweet things in life.
How to Make Bailey’s Chocolate Cupcakes.
While these just might be some of the richest, fudgiest chocolate cupcakes you’ve ever made, the recipe itself is actually quite easy. This is the perfect sweet treat for beginner bakers to try at home.
Here’s what you’ll need to get baking delicious Bailey’s Chocolate Cupcakes:
All-purpose flour. I love King Arthur brand, but any brand will work.
Cane sugar. To sweeten things up a bit without going overboard.
Unsweetened cocoa powder. Regular (not Dutch-process) cocoa powder is the secret to true chocolate flavor in these cupcakes.
Baking powder and baking soda. These chemical leaveners help your mini cakes rise in the oven as they bake.
Cinnamon. Just a pinch is all you need to add a hint of spice behind the chocolate flavor and spike of Bailey’s.
Egg. Be sure to let it come to room temperature before you add the egg to the cake batter. This helps it mix into the dough more easily.
Bailey’s. Your favorite creamy, boozy addition really heightens the flavor in these cupcakes for an adults-only feel perfect for Valentine’s Day.
Almond milk + Apple Cider Vinegar. This easy baking hack lets you make tangy dairy-free buttermilk. The apple cider vinegar adds a bit of acid to the mix, which your baking powder requires to activate. It also adds the right amount of tang to your cupcakes. You can also substitute the almond milk with another plant-based milk of choice.
Vegetable oil. You can also use melted vegan butter if you prefer. This keeps your cakes perfectly moist.
Vanilla extract. For a hint of vanilla flavor to compliment the creamy Bailey’s.
Hot water. Make sure it’s very hot. This helps trap moisture into the cake batter and helps the flour hydrate.
Making the Bailey’s Chocolate Cupcake Batter.
Making the batter for Bailey’s Chocolate cupcakes is a familiar process if you’ve made cakes, quick bread or cupcakes before.
First, combine the dry ingredients in one large bowl. In a second bowl, whisk together the wet ingredients until well combined. Then, combine the two and mix until they just come together. Be careful not to over-mix, a few lumps in the batter is totally fine.
The only difference in this cupcake recipe is that you’ll add the very hot water after mixing the batter. This will thin out the batter more than you might expect, but don’t worry, that’s normal.
Finally, fill the cupcake tin with your batter and bake until the cakes are firm and cooked through.
Homemade Chocolate Buttercream Frosting.
While your cupcakes cool after baking, whip up this simple and fluffy chocolate buttercream frosting. This easy homemade frosting is so creamy, chocolaty, and decadent, no one will believe how easy it is to make. Once you have this recipe down pat, you’ll always have a great go-to chocolate frosting recipe whenever the chocolate craving strikes.
All you need to make this quick frosting is:
Powdered sugar. Choose organic for the best quality. Powdered sugar is also sometimes labeled confectioner’s sugar.
Unsweetened cocoa powder. Again, the key to real cocoa flavor.
Unsalted butter. It’s very important to use butter that is fully at room temperature. Otherwise, your frosting might break or curdle rather than turn creamy and smooth.
Salt. Just a pinch highlights the sweetness in this frosting.
Almond milk. You can also use another plant-based or regular milk for this frosting, depending on what you have on hand.
How to Make Chocolate Buttercream.
Once you’ve assembled your ingredients, it’s easy to make a decadent chocolate buttercream. First, combine the sugar, cocoa powder and butter until you have a crumbly mixture. The butter will be about the size of peas. Then add the salt, vanilla, and milk until the texture changes to light, fluffy and creamy. A stand mixer is the best way to do this job quickly and efficiently, though you can do it by hand with a bit of elbow grease.
Tip: if your frosting is too soft, add sugar, 1 tablespoon at a time, until you reach your desired consistency. On the other hand, if it’s too thick, do the same with milk.
Decorating Bailey’s Chocolate Cupcakes for Valentine’s Day.
If you want to give these treats a seasonal flair for Valentine’s Day, top them with thinly sliced strawberries for a touch of red. I also like to add a sprinkle of shaved chocolate because, well, there’s never too much chocolate!
You can frost your cupcakes, once they’re fully cooled, with a simple piping bag. If you don’t have a piping bag, an offset spatula, or even a knife, will get the job done too.
More Chocolaty Recipes.
Still have a chocolate hankering after these Bailey’s Chocolate Cupcakes have disappeared? Try these other easy and popular recipes next:
Preheat oven to 350 degrees. Line a cupcake pan with paper liners.
Combine the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, and salt together in a bowl and whisk together.
Combine the egg, milk-ACV mixture, oil, and vanilla in another bowl and whisk together.
Add the wet ingredients to the dry ingredients and mix using a stand mixer (or in a bowl with a hand mixer) until combined.
Add the hot water to the batter and mix again, scraping the sides of the bowl as necessary, until combined. Batter will be thin.
Fill cupcake liners only 1/2 full, then bake for 18-21 minutes, until the tops bounce back when you touch them with a finger or a toothpick comes out with only a few moist crumbs when used to test a cupcake.
Cool completely before frosting.
Chocolate Buttercream Frosting:
In a large bowl, add the powdered sugar, cocoa powder, and unsalted butter together, beating until it looks 'peas-like'. Beat in the salt, vanilla, and milk until buttercream is creamy and fluffy.
**NOTE: If buttercream is too 'runny', add additional powdered sugar (1 Tbsps at a time); if too thick, add additional milk (1 Tbsp at a time).**
Add buttercream to a piping bag and pipe onto cooled cupcakes. Top with shaved chocolate and strawberries, if desired.
Tips & Tricks
STORAGE: Best kept if stored in an air-tight container in the refrigerator for up to 7 days (unfrosted) and 3-4 days when frosted. Also, can be frozen for up to 6 months when unfrosted and thawed.
MAKE AHEAD: You can always bake these cupcakes the night or day before and let them cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
OIL: If you want to substitute the melted vegan butter, you can always use vegetable or canola oil.
ALCOHOL-FREE: If you aren't a fan of alcohol or Bailey's, you can always omit this ingredient and substitute with espresso powder for a bold chocolate-y flavor. Just replace with 1/4 cup more of milk.