Bailey’s Irish Cream Cupcakes

Made these babies over the weekend for an adult dinner we went to. Of course my kids tagged along but with kuya not so crazy with mommy’s chocolate cupcakes anyway I was sure he wasn’t gonna want to taste this one. I was delighted when the cupcakes turned out moist (that’s how i like my cupcakes). The big disappointment was I bought the wrong whipped cream, the recipe called for heavy whipping cream, the closest I could find was thick whipped cream I thought it was the same but the frosting turned out to me runny…so next time I make this, I will make sure I get the correct ingredients. I think the group liked it or they may be just good actors hihi

Here is the recipe I borrowed from


Servings: 12
Units: US | Metric


  1. 2 cups flour
  2. 1 3/4 cups sugar
  3. 3/4 cup cocoa
  4. 1/2 teaspoon salt
  5. 1 tablespoon baking soda
  6. 1 egg
  7. 2/3 cup oil
  8. 3/4 cup buttermilk
  9. 1/4 cup bailey irish cream
  10. 1 cup strong black coffee


  1. 2 cups heavy whipping cream
  2. 1/4-1/2 cup powdered sugar
  3. 1/4 cup bailey irish cream (or more to taste – I tend to use 1/8 cup!!)


  1. Cake: Sift dry ingredients together.
  2. Beat egg, oil, buttermilk, liqueur, coffee together.
  3. Add to the dry ingredients; beat together for about 3 minutes.
  4. Pour into greased/floured 10″ springform pan or 9×13 pan.
  5. Bake at 350 for 35 to 40 minutues for the springform or 25 to 30 minutes for the 9×13- or until done.
  6. Cool.
  7. Frosting: beat ingredients together until stiff.
  8. Turn cake out onto a plate and frost with whipped cream mixture.
  9. Sprinkle with chocolate curls.


The recipe was for cake but I decided to make cupcakes so that it would be easy for them to eat it but with the runny frosting it got a little messy. I forgot to take photos of my products – believe me I’m kicking myself for not getting any.



Baking is not my game AT ALL!!! The most baking that I’ve done in the past is the box kind…and so when my DH got me a proper sized oven I was excited to see what I can do!
To slowly introduce me into this new hobby, I started with a box cake.
I have to give credit to because from her blog I was able to get tips on how to make the box cake 100x better and how to make this yummy cake.
These are her tips on how to make a box cake better:
  • add one more egg (or add two additional if you want it to be really rich)
  • double the oil amount, but use melted butter instead of oil
  • use milk instead of water

And this is the recipe for her BOSTON CREAM PIE:

  • 1 pkg yellow cake mix (18 1/4 oz)
  • 1 1/2 c cold milk
  • 1 pkg instant vanilla pudding mix (3.4 oz)
  • 2 oz unsweetened chocolate
  • 2 Tbsp butter
  • 1 c confectioners’ sugar
  • 1/2 tsp vanilla extract
  • 2 -3 Tbsp hot water

Preheat oven to 350.

  • Prepare cake batter according to package directions (see how I altered the directions below). Divide between two greased and floured 9-in round baking pans.
  • Bake at 350 for 28-33 minutes or until the cake springs back when lightly touched. Cool for 10 minutes before removing cake from pans to wire racks to cool completely.
  • In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate. In a microwave or heavy saucepan, melt chocolate and butter; stir until smooth. Stir in confectioners’ sugar, vanilla and enough water to achieve a thick glaze; set aside.


To assemble, place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down the sides of cake. Refrigerate until serving.