Baileys Chocolatini Cupcakes

Baileys Chocolatini Cupcakes

The perfect sweet treat for a festive party! The Martini Shot Toppers add all the glamour to these cakes not to mention an additional ‘shot of fun’.

These cupcakes use a delicious cocktail for all the flavour, but an indulgent non-alcoholic version can be made, just omit the Baileys Chocolatini Mix.  

Makes: 12 Cupcakes
Skill: Easy

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Bailey’s Chocolatini Mix:

  • 150ml Baileys
  • 50ml Vodka


Chocolate Cupcakes:


  • 95g butter
  • 200g light brown sugar
  • 3 eggs
  • 100g milk chocolate, chopped
  • 120ml milk
  • 140g plain flour
  • 60g cocoa
  • 2 tsp baking powder
  • Some Bailey’s Chocolatini to glaze




  • 60ml whipping or double cream
  • 100g milk chocolate, chopped
  • 1 tbsp Bailey’s Chocolatini Mix


Cream Cheese Frosting


  • 200g butter
  • 200g icing sugar
  • 400g Philadelphia cream cheese (it works the best!), drained of any excess liquid
  • 1 tsp vanilla extract
  • 3 tbsp Bailey’s Chocolatini Mix




  • Sprinkles

Step 1

Mix the Bailey’s Chocolatini Mix

  • Mix together the Baileys and Vodka

Step 2

Make the Cupcakes

Pre-heat the oven to 180C. Line your tin with cupcake cases

  • Heat the milk, chocolate and cocoa until the chocolate has just melted. Leave to cool slightly.
  • Cream together the butter and sugar until just combined (it won’t go all fluffy as there is too much sugar content in the mix).
  • Mix in the eggs one by one until fully combined.
  • Sift together the flour and baking powder. Starting with the flour mix, alternatively, add the flour and milk mixture to the creamed mix until fully combined.
  • Fill a piping bag with the mix and pipe evenly between the 12 cases. Bake in a preheated oven for 15 – 18 minutes or until an inserted cake tester comes out clean.
  • As soon as the cakes have been removed from the oven, brush the surface of the sponge with a little of the Baileys’ Mix; this will add extra flavour and moistness. Leave to cool. 

Step 3

Making the Cream Cheese Frosting

  • Cream together the butter, sugar and vanilla extract. Once it is nice a fluffy add the Baileys mix.
  • In another bowl, carefully break up the cream cheese a little.
  • Add a third of the butter mixture to the cream cheese and gently fold together. This will help the ingredients all mix together.
  • Add the cream cheese mix to the remaining buttercream mix and gently mix to combine. Be careful not to overmix or it may become runny or split. Chill if not using straight away.

Step 4

Making your Ganache

  • Heat the cream until boiling.
  • Pour over the chopped chocolate and stir to combine.
  • Add the Baileys mix. 

Step 5

Finishing your cupcakes

  • Using the Wilton corer, removed the centre of your cupcakes.
  • Place the ganache into a piping bag (no tip needed), and pipe a little ganache into the cavity in each cupcake.
  • Prepare a piping bag with Tip 1B and place the cream cheese frosting into the bag. Pipe swirls onto the top of your cupcake and decorate with sprinkles.
  • Decorate with Wilton Martini Shot Toppers filled with the remaining Bailey’s Chocolatini Mix. Refrigerate until 30 minutes before serving. 

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