Luck o' the Irish

I modified Magnolia Bakery's Vanilla cupcake recipe to create this homage to the Emerald Isle: Bailey's Irish Cream with chocolate. I am going to take another stab at these sometime this week, as I want to increase the amount of both the chocolate and the liquor.

Would you believe Bailey's actually is a product of Ireland? I fully expected to see a New Jersey address on the label. Of course, it is imported through good ol' Stamford, Connecticut.

Bailey’s Irish Cream Cupcakes
(Makes 12 regular cupcakes)

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt
1/4 cup milk
1/4 cup Bailey’s Irish Cream
1 teaspoon vanilla
confectioner’s sugar

Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beat for 30 seconds between each. Whisk together flour, cocoa, baking powder, and baking soda in a bowl. Measure out milk, Bailey’s, and vanilla together. Add about a fourth of the flour to the butter/sugar mixture and beat to combine. Add about one third the milk mixture and beat until combined. Repeat, alternating flour and milk and ending with the flour mixture.

Using an ice cream scoop, fill cupcake papers about half to three-quarters full (depending on whether you want flat or domed cupcakes). Bake for 20-22 minutes until a cake tester comes out clean. When cool, sift confectioners’ sugar over the tops.