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Mint Oreo Stuffed Bailey's Chocolate Cupcakes

A chocolate cupcake made with Bailey's Irish Cream stuffed with a Mint Oreo and topped with a Bailey's Chocolate Ganache frosting!
Prep Time30 minutes
Cook Time20 minutes
Chilling Time2 hours
Total Time2 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 15 cupcakes
Calories: 356kcal
Author: Heather Perine

Ingredients

For the cupcakes

  • 1 cup granulated sugar
  • 1 cup minus 2 tablespoons all purpose flour
  • 1/3 cup plus 2 tablespoons unsweetened cocoa powder
  • 3/4 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1/2 cup Bailey's Irish Cream
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • 15 oreos cookies (mint flavored) - 1 for each cupcake bottom)

For the frosting

  • 12 ounces chocolate chips
  • 12 ounces heavy cream
  • 3 tablespoons Bailey's Irish Cream
US Customary - Metric

Instructions

  • 1. Heat oven to 350 degrees.
  • 2. Prepare cupcake pans with liners. Place one Mint Oreo in the bottom of each liner.
  • 3. In large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, Bailey's, oil, and vanilla extract. Beat on medium speed for 2 minutes.
  • 4. Stir in boiling water. Batter will be very thin at this point.
  • 5. Pour into cupcake liners. Fill about 3/4 full.
  • 6. Bake about 18-20 minutes until toothpick comes out clean. Cool completely before adding the frosting on top.
  • 7. For the frosting: Place the chocolate chips in a bowl and set aside. Heat the heavy cream on medium heat until simmering. Pour the cream over the chips and let sit for 5 minutes. Then whisk until smooth. Add in the Bailey's Irish cream, whisk to combine. Cover the ganache with plastic wrap and refrigerate for 2 hours or until cool.
  • 9. In your stand mixer with whisk attachment, pour your ganache into the mixing bowl. Whisk on medium high speed until light and fluffy.
  • 9. When cupcakes are cooled, then using a pastry bag and tip swirl the frosting on top. Decorate with an Oreo or mint Oreo cookie crumbs!

Notes

*I halved my original recipe so some measurements may seem a bit odd like the flour but trust me. First measure our your flour then scoop out 2 tablespoons before adding it to your bowl. You could also double the recipe if you would like, but I personally like a smaller batch of cupcakes laying around my house!
* You can top the cupcakes with a whole oreo, half an Oreo, or my preference crushed mint Oreo crumbs.

Nutrition

Calories: 356kcal | Carbohydrates: 41g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 167mg | Potassium: 83mg | Fiber: 2g | Sugar: 30g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg