Break Up Bailey's Chocolate Cupcakes

Break Up Bailey’s Chocolate Cupcake with the cupcake wrapper partially removed.

5 from 2 votes

Break Up Bailey's Chocolate Cupcakes

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.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: baileys, baked, chocolate, classic, cupcakes, dessert, diy gift, easy, fluffy, healthy, holidays, homemade, indulge, Mother's Day, natural, recipe, soft, strawberry, sweet, traditional, valentines day, vegetarian

Servings: cupcakes

Calories: 315kcal

Author: Shanika

Ingredients

CUPCAKES:

1 cup organic all-purpose flour
1 cup pure cane sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of cinnamon
½ teaspoon sea salt
1 large egg room temp
¼ cup Bailey’s
¼ cup Almond milk + ½ teaspoon ACV room temperature
⅓ cup unsalted butter, melted
1 teaspoon vanilla
½ cup very hot water

CHOCOLATE BUTTERCREAM FROSTING:

4-5 cups organic powdered sugar
3 tablespoon unsweetened cocoa powder
1 cup unsalted butter softened at room temp.
pinch of sea salt
1 teaspoon vanilla extract
4-5 Tbsps Almond milk

OPTIONAL GARNISH:

Shaved chocolate
Sliced strawberries

US Customary - Metric

Instructions

TO MAKE THE CUPCAKES:

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 ½ 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.

TO MAKE 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 tablespoon at a time).
Add buttercream to a piping bag and pipe onto cooled cupcakes. Top with shaved chocolate and strawberries, if desired.
Bon Appetit!

Notes

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 ¼ cup more of milk.

Nutrition