Baileys and Kahlua Chocolate Cupcakes

Baileys and Kahlua Chocolate Cupcakes

These chocolate cupcakes have Bailey’s and Kahlua liquor in both the cupcakes and the cream cheese frosting and make a delicious pairing. They can be made into regular size cupcakes or mini cupcakes. I was able to get 4 dozen mini cupcakes with this recipe. The cupcake recipe was adapted from

Yields about 48 mini-cupcakes


Cupcake Batter

  • 120g (1 cup) all-purpose flour, measured then sifted
  • 200g (1 cup) granulated sugar
  • 65g (1/2 cup) dutch processed cocoa powder, measured then sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon espresso powder, I use Medaglia D’Oro
  • 1 egg, room temperature
  • 59ml (1/4 cup vegetable oil)
  • 59ml (1/4 cup) Baileys Irish cream liqueur
  • 59ml (1/4 cup) Kahlua coffee flavored liqueur
  • 118ml (1/2 cup) boiling water

Cream Cheese Frosting

  • 113g (1 stick) unsalted butter, softened to room temperature
  • 226g (1 8oz block) of cream cheese, softened to room temperature
  • 375g – 500g (12-16oz) of powdered sugar, measured then sifted
  • 15ml (1 tablespoon) Baileys
  • 15ml (1 tablespoon) Kahlua
  • 5ml (1 teaspoon) vanilla extract


  1. Preheat oven to 350 degrees Fahrenheit and prepare mini-cupcake pan with liners.
  2. Whisk together all dry ingredients in a large mixing bowl.
  3. In a separate bowl, mix the vegetable oil, egg, vanilla, Baileys and Kahlua.
  4. Pour wet mixture into mixing bowl with the dry ingredients and mix until combined.
  5. Add in the boiling water and mix. The mixture will be very wet.
  6. Using a tablespoon measure, pour the batter into the mini cupcake liners
  7. Bake on middle rack for 10-12 minutes, or until a toothpick in the center comes out clean.
  8. Cook on a wire rack.
  9. For the frosting, in a stand mixer with the paddle attachment, add in the butter and cream cheese and beat until fluffy.
  10. Slowly add in 375g (12oz) powdered sugar, and mix on high until light and fluffy and combined.
  11. Turn mixer to low-medium and add in the vanilla, Baileys and Kahlua and beat until combined.
  12. If frosting is too loose, you can slowly add in remaining powdered sugar and mix to combine.
  13. Add to a piping bag with your favorite tip and pipe onto cooled cupcakes.
  14. Frosting will set up when put in the refrigerator.
  15. Enjoy!