Chocolate & Irish Cream Cupcakes


Chocolate & Irish Cream Cupcakes | From My Sweet Heart

Chocolate & Irish Cream Cupcakes

The only quarrel that will likely start over these pretty black and white Irish Cream cupcakes is who will get the last one!  Buttermilk is one of the key ingredients in these light and airy cupcakes.  In baking, buttermilk reacts with baking soda to give your product a light texture and also prevents your baked goods from browning too quickly.  A huge thank you to Roxana, of Roxana’s Home Baking; and the founder of The Chocolate Party for pairing chocolate with buttermilk this month!  And since I am a year round fan of Bailey’s Irish Cream, I knew that I would be making these buttermilk cupcakes.  They are soft and light in texture, with a mellow chocolate flavor; but the Irish Cream is everywhere in this recipe.

I am usually a fan of a more dense texture in cupcakes.  And these are really light and fluffy.  But they are so good in such a subtly sweet way, that I could eat these with no icing at all!



Chocolate and Irish Cream Cupcakes | From My Sweet Heart



The Irish Cream is in both the white and chocolate batters.  It is added to the bottom layer of chocolate ganache and then mixed with a little powdered sugar for the center swirl of icing as well.  These were easy to make and easy to frost.  But I’ll give you a couple of helpful hints in the course of the recipe that I learned while making these Irish Cream cupcakes.

The first thing I wanted to address is the type of cupcake papers you use.  If you are a cupcake fanatic like me, I’m sure you collect all sorts of pretty liners.  And while I often mention products that I LOVE to use, such as King Arthur’s Flour and Sticky Fingers Lemon Curd; it’s rare that I mention a product I don’t like.

I am all for supporting the environment.  I support my local farmers.  I drink tap water.  I recycle.  I HATE these If You Care baking cups!



I thought they would be perfect to use since they have a plain and rustic look.  And actually, I intended to remove them so that the black and white cupcake itself, would be the star.  But they are waxy and flimsy and could not support the batter.  The papers caved before the batter could cook and you are left with gaps along the sides of your cupcakes that look like this.





This is the first brand of cupcake papers that I’ve ever used that did this.  I am not sure I would try them again.  If you want to be environmentally friendly, since you will be removing the papers anyway, I’d just spray the muffin tins with a baking spray, or grease and flour the tins.  So on to the recipe . . . . .


Yields: 2 dozen cupcakes

Level of Difficulty:  Easy


  • 1 stick of butter, at room temperature
  • 2 cups of all purpose flour
  • 4 egg whites, at room temperature
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 3/4 cups of sugar
  • 1/4 cup of Irish Cream liqueur
  • 2 teaspoons of pure vanilla extract
  • 1 1/4 cups of buttermilk
  • 3 ounces of semi sweet chocolate, melted and cooled

Preheat your oven to 350°F.  Prepare 2, 12 cup muffin pans (2 1/2 inch) by lining them with paper cups or by spraying them with baking spray.

In a microwave safe bowl, warm the 3 ounces of chocolate in the microwave in 30 second spurts.  Stir after each session.  This took me a minute and a half.  Set the bowl of melted chocolate aside to cool as you prepare your batter.

In the bowl of your electric mixer fitted with the paddle attachment, cream the sugar until it is light in texture.  Scrape down your bowl as needed.  I start off slowly, and then crank my mixer to medium high speed.  Slowly add the sugar.  And then add the Irish cream and the vanilla extract.  Continue to beat this until all is combined.  Then add your egg whites one at a time.  (Oddly, when you crack 4 egg whites into a bowl, you have a bowl of egg whites.  But as you start to add them, they actually DO tumble out one at a time!)  Just be sure you beat the egg white into the mix before adding another.  And continue to scrape down the bowl as needed. 

Beginning and ending with the flour, add your flour to the mix in 3 additions, and your buttermilk in two.  I have my mixer on low and make sure that everything is well mixed before adding the next ingredient.  Transfer about half of the batter, or roughly 2 1/2 cups, to another bowl.  Stir in the cool, melted chocolate.

Here’s the next tip I wanted to share.  The chocolate batter is a little thicker than the plain Irish Cream batter.  But I found it easier to fill the muffin tins if you just refrigerate both batters for about 20 – 30 minutes.  Otherwise,  the batters run into one another while you are trying to spoon them onto separate sides of the muffin cups!  I’m sure you could just scoop equal amounts into each cup and swirl with a toothpick to get a pretty marbled effect, too.  But once the batter has chilled and is thicker, use a Tablespoon or soup spoon and place the chocolate batter on one side of the muffin cup; and the Irish Cream batter on the other.  Fill the muffin cups about 2/3 of the way.

Bake for about 20 minutes, or until the tops are springy to the touch.  Cool completely on a wire rack before icing.



Chocolate and Irish Cream Cupcakes | From My Sweet Heart



Now on to the luscious Chocolate and Irish Cream ganache.  I would recommend making this while the cupcakes are baking so it also has time to cool and thicken.  The Irish Cream ganache is particularly thick which is perfect to add contrast to the top of the cupcake.  You may have to stir it up a bit before you are ready to use it.


  • 1/2 cup of whipping cream
  • 6 ounces of semi sweet chocolate chips
  • 1/2 teaspoon of vanilla extract
  • 1 Tablespoon of Irish Cream Liqueur
  • 1 Tablespoon of butter
  • a pinch of salt

In a small saucepan, bring the whipping cream just to a boil.  Remove the pan from the heat and add the chocolate chips.  Let this sit off the heat for about 5 minutes.  Add the butter and stir until all the chips are melted and the chocolate is smooth.  Add the pinch of salt, the vanilla extract and the Irish Cream and stir until it is combined and smooth.  Set aside to cool and thicken.


  • 1 cup of powdered sugar
  • 2 Tablespoons of Irish Cream liqueur
  • 1/2 teaspoon of vanilla extract

Combine all of these ingredients together in a small bowl until they are smooth.  This icing will be thicker than the chocolate ganache.  You may add just a splash of cream if you need to loosen it up before using.  Stirring helps, too!


Remove the cupcake from the paper lining if desired.  I think it looks pretty to display the black and white cupcakes on their own!  Spoon a little chocolate ganache on the top of the cupcake.  And then spoon a smaller amount of Irish Cream icing on top of the chocolate.  Use a toothpick to swirl the Irish Cream icing through the chocolate.

These icings are really perfect for me, since I prefer cupcakes that are more cupcake and less icing.  But I also left several plain.  They were just that good!



Chocolate and Irish Cream Cupcakes | From My Sweet Heart



For more recipes with Irish Cream you may wish to try my Home Made Irish Cream or my Coconut Irish Cream Truffles!

And be sure to check out what my fellow chocoholics did with buttermilk and chocolate at The Chocolate Party this month!

Recipe adapted from Better Homes and Gardens magazine.



  1. says

    Marvelous cupcakes, Anne! The black and white effect is so cool…you’re a baking genius! Sorry that those first liners didn’t work :/

    • Anne Boeckl says

      Thanks Liz! And I really love your twist on the classic strawberry shortcake with you whipped white chocolate mousse! : )

  2. says

    What beautiful cupcakes Anne! I too prefer more cake and less icing and most of the time just eat them plain. Your cupcakes are so pretty with the black and white effect, and the icing swirl too! Thank you for letting us know about the cupcake liners. I have seen those in the store and thought to buy them. It’s good to know what works but also good to know what doesn’t.

    Nazneen xx

    • Anne Boeckl says

      Thanks Nazneen! I hope you have been having a wonderful time with your family. And thanks for sharing your many lovely guest posts. Look forward to your return soon! : )

  3. says

    Irish cream, just like chooclate is in season year round and these cupcakes look so good.
    So sorry to hear about the paper lines, I hate when that happens.
    Thanks for sharing this recipe and participating to this month chocolate party

    • Anne Boeckl says

      Thanks Roxana. And I can’t stop thinking about your chocolate buttermilk quick bread. A little dab of peanut butter and I’m all smiles! Thanks for including me in this fun group! : )

    • Anne Boeckl says

      Hey thanks Georgia! And how fun it was to ‘meet’ your official taste tester! Those pizza nachos looked awesome! : )

    • Anne Boeckl says

      Thanks Veronica….and so do your buttermilk buckeye bars! You’ve got me wishing I had done something with peanut butter this month! : )

  4. says

    Enjoyed your quote, Anne. And would undoubtedly enjoy your fabulous looking and sounding dessert. Glad to know where to turn to for Irish Bailey Cream infused desserts =)

    • Anne Boeckl says

      Thanks so much and I would undoubtedly enjoy your pretty little honey cakes with that luscious chocolate buttermilk frosting! : )

    • Anne Boeckl says

      Thanks Laura and I am so looking forward to trying your fabulous buttermilk chocolate chip crumb cake! Now that would start my day off right! : )

  5. says

    What beautiful cupcakes. That swirly design is fabulous. Sorry about those cupcake liners… I have had that happen to me before with muffins once and I was so mad. My favorite liners are the foil ones… have you tried the silicone liners that I see every where? Maybe they are more user friendly and you can reuse them. :)

    • Anne Boeckl says

      Thanks Ramona….and what a great idea to use the silicone cups. I do have them…but I forgot that I had them!!! I LOVED your April Fool’s bacon and eggs! Such a clever, fun idea! : )

  6. says

    Anne, I love how you start each post with a quote. And today’s is so true. Your cupcakes look like they are definitely worth fighting over. And thanks for the candid review of the cupcake wrappers. It’s always nice to know what NOT to spend money on :)

    • Anne Boeckl says

      Thanks Eileen! And I am loving your home made applesauce. I could get very sauced with that! : )

  7. says

    Anne ~ Those look absolutely fabulous! Can you believe I have never tried Bailey’s or any other Irish Cream. I think I need to try these and give Irish Cream a try!

    • Anne Boeckl says

      Thanks Kris…and no…I cannot believe you’ve never tried Irish cream before. Definitely going to send you some in my next package to you one day! : )

  8. says

    Got a little nervous there with the opening quote. Thought maybe you had a quarrel with the cupcakes and they had won. :) I do agree that the only quarrel here is who gets the last one. As you know I’m not much of a baker, but I do make pancakes and waffles A LOT and I always use buttermilk. As you said, the texture is little and fluffy and perfect! These cupcakes look perfect! Love the addition of the chocolate and Irish cream. Great creation Anne!

    • Anne Boeckl says

      Ha! And you know, MJ….you keep trying to tell me you are not much of a baker. But everything you do bake is just fabulous! I’ll take a stack of your buttermilk pancakes any day, especially smeared with some of your home made mixed berry jam! : )

    • Anne Boeckl says

      Thank you….and I loved your recent post showing the 70 year old pages of hand written recipes from your grandmother. Something to treasure for sure! : )

  9. says

    The ganache looks good enough to just eat with a spoon. Thanks also for the heads up on the cupcake liners. I hate it when they cave in. I’ve had a problem with some of the ones from Michael’s dollar bin. They’re very pretty but not so sturdy.

    • Anne Boeckl says

      Thanks Sandra….and I feel the same way about your vanilla caramel cake…..that icing is just luscious! : )

    • Anne Boeckl says

      Thanks Stephanie and your chocolate chip cookie dough cake looks fantastic as well! : )

    • Anne Boeckl says

      Thanks Suzanne! But talk about great ideas….your strawberry mango nachos are one of the most beautiful things I’ve seen in a long time! : )

    • Anne Boeckl says

      Thanks Rosie….and I am really loving you strawberries and cream tres leches cake. What a beautiful cake! : )

    • Anne Boeckl says

      Thanks Paula….and you totally rocked it with your dulce de leche buttermilk cake! : )

  10. says

    Anne, I love this flavour combination! I may be a bit too heavy handed with Irish Cream when it comes to my drinks and baking 😉 I like eating cake without frosting but in this case, I’d probably try and slather it on thick. Or just sip it from a cup, no biggie. Thanks for being honest about the cupcake liners too – if they can’t even do the job they were made for, it’s a total waste of energy even making them in the first place.

    • Anne Boeckl says

      Thanks Nancy….and I really love cake without frosting too! Like your chocolate chip buttermilk bundt cake. That would be perfect for me! : )

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