BAILEYS Kiss Cupcakes

Today is my friend Jamie’s 2nd Blogiversary, and we are celebrating with a Cupcake Link Party!!  You guys know Jamie, she blogs over at Love Bakes Good Cakes and Co-Hosts Let’s Get Social Sunday.  I will explain later how you can join in on the fun, but first…..

Baileys Kiss Cupcakes with Baileys Buttercream and Chocolate Ganache

let me tempt you with these delicious BAILEYS Kiss Cupcakes with BAILEYS Buttercream and Chocolate Ganache!   I tried really hard to create a cupcake without alcohol, but in the end….. I just could not do it!  There is no substitute for the intense flavor that BAILEYS and Godiva Chocolate Liqueur add.  No, you cannot possibly get drunk eating these cupcakes!  One – there is not enough alcohol in them, and Two – they are too sweet for you to eat all of them at once…..No that was not a challenge!  Although I will admit, it is hard to stop eating them…..

Baileys Kiss Cupcakes

I am going to give you a peak into my brain for a moment.  The cupcakes above look done to me, but they are not “blog worthy”.  They need….more…..drama!!  So I whipped up some chocolate ganache and drizzled it over the cupcakes.  Now they are worthy…..

Baileys Kiss Cupcakes with Baileys Buttercream by

Obviously, I have St. Paddy’s Day on the brain, so they are adorned with shamrocks, green liners, and flags.  These cupcakes are delicious anytime of the year… make them…..often. 😉  Okay, why don’t I show you how I made them…..

Baileys Kiss Cupcakes bowl

First you want to whip up the sugar, eggs, and oil in a bowl to make these cupcakes light and airy.   Then we add our BAILEYS Irish Cream, Godiva Chocolate Liqueur and whip it up some more.  Now let’s add the flour, pudding mix, cocoa powder, salt, baking powder and soda to create this yummy batter…..

Baileys Kiss Cupcakes batter

Scoop it into some cupcake liners…..

Baileys Kiss Cupcakes pan

You don’t want to overfill them, just about 2/3rd’s full is good.  I use an ice cream scoop to get them even.  Now for the fun part…..

Baileys Kiss Cupcakes kiss

Press an unwrapped HERSHEY’S KISS into the center of the batter.  Ingenious right?  Now bake them for 18 – 20 minutes…..

Baileys Kiss Cupcakes baked

Notice the slight indentation, that is normal.  The ones that I baked without the KISSES were perfectly round on top.  Just make sure that when you stick your toothpick into the cupcake to check for doneness, that you don’t stick it into the melted chocolate! 😉  Now this is the hard part…..LET THEM COOL completely!

To make the BAILEYS Buttercream, you want to beat the heck out of your butter and shortening to make it light and creamy…..

Baileys Kiss Cupcakes butter

Then slowly add in the powdered sugar, salt, and meringue powder….you don’t want to be wearing the powdered sugar. 😉  Gradually add the BAILEYS and continue beating for several minutes until you reach your desired consistency…..

Baileys Kiss Cupcakes buttercream

Try to resist the urge to eat the frosting, or your cupcakes will end up naked!

Baileys Kiss Cupcakes decorate

You can frost them with a knife, or you can fill a zipper bag/decorator bag and use a pretty #2D tip to create bakery style cupcakes…..

Baileys Kiss Cupcakes with Baileys Buttercream Happy St Patricks Day

Ooops, I almost forgot the Chocolate Ganache!  Place the chocolate, butter, and cream/coconut milk in a microwave safe bowl…..

Baileys Kiss Cupcakes ganache

Heat on HIGH for 30 seconds, stir, then continue heating and stirring in 15 second intervals until the chocolate is melted and smooth…..

Baileys Kiss Cupcakes Chocolate Ganache

Now drizzle over your cupcakes and eat….. just remember to share them!

Would you like to join in on the fun?  Print out this awesome recipe, then scroll down and add your own cupcakes to the link party.


BAILEYS Kiss cupcakes

Serves 24
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Meal type Dessert, Snack
Looking for a special cupcake for a special someone? These BAILEYS KISS cupcakes are moist and delicious with surprise KISSES inside.


  • For the Cupcakes
  • 2 Cups granulated sugar
  • 4 Large organic eggs
  • 3/4 cups canola oil
  • 1/2 cup BAILEY'S Irish Cream*
  • 1/2 cup water
  • 1/4 cup Godiva Chocolate Liqueur*
  • 2 Cups unbleached all-purpose flour
  • 3/4 cups unsweetened cocoa powder
  • 3.4 ounce package instant chocolate pudding mix
  • 2 Teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 Tablespoon espresso powder (optional)
  • 1 teaspoon salt
  • 24 HERSHEYS KISSES (unwrapped)
  • Bailey's Buttercream
  • 1 stick unsalted butter (at room temperature)
  • 1 cup shortening
  • 1 Pound powdered sugar
  • 1/4 teaspoon salt
  • 1 Tablespoon meringue powder
  • 2+ Tablespoons BAILEY'S Irish Cream*
  • Chocolate Ganache
  • 4 Ounces semi-sweet chocolate (I used Ghirardelli)
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon heavy cream or full fat coconut milk


For the Cupcakes -
Preheat oven to 350 degrees.
Beat the sugar, eggs, and oil together until light and fluffy in a large bowl with a mixer, 2 to 3 minutes.
Add the BAILEY'S, chocolate liqueur, water and beat to combine.
Add the flour, cocoa powder, pudding mix, baking powder, baking soda, espresso powder, and salt. Beat until well incorporated.
Scoop batter into cupcakes liners, about 2/3rd's full, and place in muffin tins. I use an ice cream scoop so they are all even.
Place an unwrapped HERSHEY'S KISS in the center of each cupcake.
Place in the preheated oven and bake for 18 - 20 minutes, or until a toothpick comes out clean when inserted into the "edge" of the cupcake. There is melted chocolate in the center!
Remove from oven and allow to cool for 10 minutes. Place on a wire cooling rack and cool completely.
For the BAILEY'S Buttercream -
In a large bowl, beat together the butter and shortening until smooth and creamy.
Add the powdered sugar, salt, and meringue powder. Slowly stir to combine, then beat together.
Add BAILEY's 1 Tablespoon at a time until you reach the desired consistency. Continue beating on low for several minutes to create a light and fluffy frosting.
For the Chocolate Ganache -
Place chocolate, butter, and cream in a small microwave safe bowl.
Microwave on HIGH for 30 seconds, stir to combine. Continue heating in 15 second intervals until chocolate is melted and smooth.
To Assemble -
I used a #2 large decorating tip, which I placed in a small zipper bag with the edge snipped off to frost the cupcakes.
Drizzle cupcakes with chocolate ganache or decorate with sprinkles.
Store in a covered container for up to three days.


* To make without alcohol - substitute brewed coffee for the BAILEYS and Godiva.  They will now be Mocha Kiss cupcakes, but they will still be delicious.

**BAILEYS Irish Cream and Godiva Chocolate Liqueur are registered trademarks of their respective companies.  I have no affiliation with either company, and I am not being paid to create or present this recipe.


  1. Jamie @ Love Bakes Good Cakes says

    I would be tempted to eat waaaaay more than I need of these 🙂 I love that extra bit of chocolate on top too!!! They’re so festive and perfect for St. Patrick’s Day!! Thanks so much for celebrating with me, Lisa!!

    • says

      Thanks so much Beth. I selected the best ones for the photos, the rest were lopsided or wonky! 🙂 They I drowned them in chocolate ganache to cover the flaws, lol!!

    • says

      My sneaky torture plan is working!! 😉 By the way, I have been trying to comment on your site all week. Google comments and Google profile are not allowing me to comment anymore, and I have no clue how to fix it.


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