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one chocolate cupcake with bite taken out

Small Batch Chocolate Cupcakes with Baileys Buttercream Frosting

  • Author: Kim |
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 cupcakes 1x


This recipe makes just 6 perfect cupcakes. It’s a just-the-right-amount of cupcakes kinda recipe. Top them with a deliciously smooth Baileys Buttercream Frosting!



For the Chocolate Cupcakes:

For the Bailey’s Buttercream Frosting:

  • ½ cup (113 grams / 1 stick) unsalted butter, room temperature
  • ¼ teaspoon (1 gram) salt
  • ½  teaspoon (2 ml) vanilla extract
  • 2 cups (240 grams) powdered sugar
  • 3 tablespoons (44 ml) Baileys Irish Cream


  1. Make the Cupcakes: Preheat oven to 350°F / 177ºC. Line a 6-cup muffin pan with cupcake liners or place paper cupcake cups on a sheet tray and set aside. In a medium bowl, whisk together the cocoa powder, coffee, sour cream, and vanilla to make a shiny fudge. Set aside. In the bowl of a stand mixer, beat the butter until smooth and shiny, about 2-3 minutes. Add the granulated and brown sugars and continue beating until fluffy, and then beat in the egg, mixing well. In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture in thirds, alternating with the fudge mixture, scraping down the bowl several times as you go. Divide the batter between the cupcake liners and bake for 22- 25 mins. A toothpick inserted into the center of the middle cupcake should come out clean when they are done. If there’s batter on the toothpick, continue baking for a few minutes more until it comes out clean. Let the cupcakes cool before turning them out on a wire rack to cool completely before frosting
  2. Prepare the Frosting: In the bowl of a stand mixer or with a hand mixer, add the butter and mix on medium speed until smooth. With the mixer off, add the salt and vanilla. Mix until thoroughly combined. With the mixer on low, gradually add the powdered sugar, a little at a time until thoroughly combined. Add in the Baileys and mix well. Scrape the bottom and sides of the bowl and mix again

  3. Frost the Cupcakes: Once the cupcakes are completely cooled, frost using a piping bag or offset spatula


  • Store frosted cupcakes in the fridge in a sealed container or covered tightly in plastic wrap for up to 3 days
  • Store extra frosting in a closed container in the fridge for up to 2 weeks. Stir well before using
  • Category: Cupcakes
  • Method: Bake
  • Cuisine: American

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