Mint Oreo Stuffed Bailey’s Cupcakes

These Bailey’s Cupcakes have a surprise inside them! An easy one bowl chocolate cupcake made with Bailey’s Irish Cream stuffed with a Mint Oreo and topped with a three ingredient Bailey’s Chocolate  Frosting!

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A lot of the times, I hear people are intimidated by making their own cupcakes. I mean it’s easier to just buy from the bakery down the street right? But I also believe that cupcakes are one treat, you definitely can make at home. Especially when they use my go to one bowl chocolate cupcake recipe and an easy 2-ingredient chocolate frosting. 

This time I decided to switch up my chocolate cupcakes and give them a little kick.  And stuff them with an Oreo cookie.

I wanted a recipe that used Mint Oreos or one that used Bailey’s Irish Cream…and well I just couldn’t decide.

That’s when it hit me..duh Heather…use both in ONE recipe.

So that’s when I came up with these Bailey’s cupcakes stuffed with a Mint Oreo.

OH. EM. GEE. 

How To Make These Baileys Cupcakes

These Bailey’s cupcakes are my variation of the easy chocolate cupcakes from the perfectly chocolate cake from Hershey’s Kitchens. You could stick to the original recipe, but I love my little twist on them- adding espresso powder. Adding espresso, or strongly brewed coffee to anything chocolate brings out the flavor of the chocolate. 

I decided to add Bailey’s Irish Cream to the batter. I swapped out the milk in the recipe and used Bailey’s instead. The Bailey’s made this cupcake rich and super moist while also giving it a kick of Bailey’s.

In a large bowl you need to combine the dry ingredients (flour, sugar, baking powder, cocoa powder, baking soda, and salt) and simply whisk to combine.

In the same bowl you then add your wet ingredients- bailey’s irish cream, vegetable oil, vanilla, and eggs. And whisk, whisk, whisk again. Then you need to add in your boiling water. I add in the espresso powder to the boiling water before adding to the cupcake batter.

Be careful at this point, when stirring in the hot espresso water. The batter will be thin. But that’s exactly what you want! That thin batter makes for a super moist chocolate cupcake! 

 This is a very liquid cupcake batter, so to scoop I recommend placing your batter in a liquid measuring cup to pour them evenly and with little mess.

You want to fill these no more than 3/4 of the way full so they don’t spill over the edges of your pan and create a mess when baking. 

Tips For Making These Baileys Cupcakes

• Get Your Pans Ready First. Before you start be sure to pre-heat your oven and prepare your pans with your cupcake liners.  If your oven is not pre-heated properly, your cupcakes could bake unevenly.  My Favorite Go To Cupcake Liners Are These. 
• Measure Correctly. Be sure to measure your flour accurately. You want to first give it a stir then spoon it into your dry measuring cup and level off with a flat edge. Overmeasuring your flour can result in dense tough cupcakes. 
• Use Natural Cocoa. Be sure to use natural unsweetened cocoa powder not dutch process. They are not the same and will affect how the cupcakes turn out!
• Rotate Your Pans. For cupcakes that all come out perfectly, I like to set my timer for half the time the recipe calls for in order to remember to rotate my pans halfway through baking. Most ovens have what are called “hot spots” where it’s hotter in certain areas. So cupcakes that are in the “hot spots” can bake faster than others, so by rotating your pans halfway through you can ensure they evenly bake.  
• Use A Cooling Rack. Once baked, it’s best to immediately take them out of the pan and let them cool on a cooling rack. If you leave them in the pan, they will continue to bake from “carryover heat”, which means your cupcakes could come out perfect and then end up being being dry if left in the pan. 
• Let The Cupcakes Cool. Whatever you do, don’t decorate too quickly or you will melt the buttercream. Make sure your cupcakes are completely cooled before you frost.

How To Make The Bailey’s Ganache Frosting

Now let’s talk about this frosting. This frosting recipe starts by making a ganache.  This is a traditional ganache ratio of 1:1 chocolate to cream. Except this time I’m substituting some Irish cream!

 Then I decided to take my Whipped Ganache Frosting recipe and add some Bailey’s Irish Cream to it. And I’m so glad I did. 

Now it’s time to go ahead and pipe the frosting onto your cupcakes. My favorite tip to achieve that perfect swirl is this one, and I love using these plastic disposable bags. If you haven’t invested in a piping tips and a bags yet, I highly recommend it. It will take your cupcakes from looking homemade to bakery worthy.

Now you can top each cupcake with another Oreo, or a half Oreo, or what I liked the best- some Mint Oreo crumbs.

The Mint and Bailey’s flavors work beautiful together. Can you believe I actually doubted the flavor combination before making these? What was I thinking?

And don’t forget to PIN this recipe now!

If you like this recipe, let me know and leave me a comment below! I love hearing from you. And if you make these, snap a photo and share with #bostongirlbakes so I can see!

Until next time, happy baking!

Mint Oreo Stuffed Bailey’s Chocolate Cupcakes

A chocolate cupcake made with Bailey's Irish cream, stuffed with a Mint Oreo and topped with Bailey's chocolate frosting!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 30 cupcakes

Calories: 218kcal

Author: Heather Perine

Ingredients

For the cupcakes

• ▢ 2 cups sugar
• ▢ 1-3/4 cups all-purpose flour
• ▢ 3/4 cup HERSHEY’S Cocoa
• ▢ 1-1/2 teaspoons baking powder
• ▢ 1-1/2 teaspoons baking soda
• ▢ 1 teaspoon salt
• ▢ 2 eggs
• ▢ 1 cup Bailey’s Irish Cream (or milk)
• ▢ 1/2 cup vegetable oil
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup boiling water
• ▢ 1 teaspoon espresso powder instant espresso

For the frosting

• ▢ 16 ounces semisweet or bittersweet chocolate chips
• ▢ 8 ounces heavy cream
• ▢ 8 ounces Bailey’s Irish Cream
• ▢ 2 teaspoons vanilla extract

Instructions

• Heat oven to 350°F. Prepare two muffin pans with cupcake liners.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, vanilla extract beat on medium speed of mixer 2 minutes. In a measuring cup microwave 1 cup of water (or heat on stovetop). Stir in instant espresso. Add boiling water to batter. Stir to combine. (batter will be thin) to the cake batter. Fill each cupcake well about 3/4 cup full of batter.
• Bake for 22-25 minutes or until wooden pick inserted in center comes out clean, rotating pans halfway through baking. Remove cupcakes from pans and allow to cool on a wire rack. Cool completely. Repeat with the additional cupcake batter (about 6 additional cupcakes)
• To Make The Frosting: In a seperate bowl, chop your chocolate (unless you are using chips). Then in a saucepan or microwave safe bowl, heat the heavy cream and bailey’s to a simmer. Pour over the chocolate and let sit undisturbed for 5 minutes. Whisk until smooth. Allow to cool and slightly harden, then whisk in a stand mixer until light and fluffy. 
• With a pastry bag and tip attached, pipe the frosting on each cupcake. Decorate with sprinkles. Store at room temperature for up to 2 days.Refrigate for up to 3 days, just bring back to room temperature before serving.

Notes

• Get Your Pans Ready First. Before you start be sure to pre-heat your oven and prepare your pans with your cupcake liners.  If your oven is not pre-heated properly, your cupcakes could bake unevenly.  My Favorite Go To Cupcake Liners Are These. 
• Measure Correctly. Be sure to measure your flour accurately. You want to first give it a stir then spoon it into your dry measuring cup and level off with a flat edge. Overmeasuring your flour can result in dense tough cupcakes. 
• Use Natural Cocoa. Be sure to use natural unsweetened cocoa powder not dutch process. They are not the same and will affect how the cupcakes turn out!
• Rotate Your Pans. For cupcakes that all come out perfectly, I like to set my timer for half the time the recipe calls for in order to remember to rotate my pans halfway through baking. Most ovens have what are called “hot spots” where it’s hotter in certain areas. So cupcakes that are in the “hot spots” can bake faster than others, so by rotating your pans halfway through you can ensure they evenly bake.  
• Use A Cooling Rack. Once baked, it’s best to immediately take them out of the pan and let them cool on a cooling rack. If you leave them in the pan, they will continue to bake from “carryover heat”, which means your cupcakes could come out perfect and then end up being being dry if left in the pan. 
• Let The Cupcakes Cool. Whatever you do, don’t decorate too quickly or you will melt the buttercream. Make sure your cupcakes are completely cooled before you frost.

Nutrition

Calories: 218kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 19mg | Sodium: 103mg | Potassium: 97mg | Fiber: 1g | Sugar: 25g | Vitamin A: 127IU | Vitamin C: 0.05mg | Calcium: 24mg | Iron: 0.4mg

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