Mmmmmm, St.Patricks Day. This year, instead of sitting around and thinking about all the delicious baked goods out there with green icing and green sprinkles on them, I decided that I would take action and do a little baking myself. What’s on the menu, you ask? Double chocolate cupcakes with Baileys Buttercream Icing. Now if that doesn’t spark your fancy this St.Patricks day then you are going to be hooped! I mean, out of the loop.

Makes 24 double chocolate baileys icing cupcakes


1 cup                All purpose flour

2 cups              Cake flour

2 tsp                 Baking soda

2 tsp                 Salt

3 tsp                 Cinnamon

1 tsp                 Nutmeg

1 ¼ cups          Granulated sugar

1 cup                Brown sugar

1 cup                Oil

2 cups              Milk (Mix the milk and vinegar together for 5 minutes before putting them in the mixture)

2 tbsp               Vinegar

¾ cup               Cocoa powder

2 tsp                 Vanilla extract

1 ½ cups          Mini milk chocolate chips

½ cup               Butter

¼ cup               Baileys liquor, or an imitation brand (I used another brand called Carolan’s that tastes the same but costs a lot less!)

2 ½ cups          Powdered sugar



  • Preheat the oven to 350C and prepare 3 muffin tins (12 muffins each) by spraying them with spray oil and lining them with paper liners. Set aside.
  • In a medium bowl, whisk together the all purpose flour, cake flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  • In a large bowl, whisk together the white sugar, brown sugar, oil, milk, vinegar, cocoa powder, and vanilla extract.
  • Add the flour mixture into the wet ingredients in 2 additions until each one is incorporated.
  • Fold in the chocolate chips.
  • Using an ice cream scooper with a releasing mechanism, scoop the double chocolate cupcake batter into the prepared muffin tins.
  • Bake the muffins in the oven for about 20-25 minutes. Make sure to check the muffin at 15 or 20 minutes with a toothpick. Take out the muffins when a toothpick comes out clean. Put the hot tins on cooling racks and take them out after 5 minutes.
  • While the muffins are baking, prepare the Baileys icing by combining the butter, Baileys, and the powdered sugar until you have received a thick mixture. Put on room temperature cupcakes so the icing does not melt all over. If the icing is too runny than put it in the fridge for 20 minutes to harden it a bit.
  • Now enjoy these double chocolate cupcakes with Baileys icing because they are absolutely delicious!