Baileys Flourless Chocolate Cupcakes

With St. Patrick’s Day approaching, you need to make these Baileys Flourless Chocolate Cupcakes.

Chocolate Bakers Bar From French Broad Chocolates in Asheville

This Baileys Flourless Chocolate Cupcake Experiment began much like the previous post.  I couldn’t find my double boiler so I ventured to the oft-neglected microwave to melt down squares of semi-sweet chocolate and butter.  I was only using half-power but the process was slow and, as I am often distracted by children and dogs, this process began at about 1pm but the cupcakes never actually made it into the oven until after dinner.

If you don’t have Bailey’s on hand, you can make your own! This is one of my favorite treats to make for myself or give it away to fabulous friends. Click here for the recipe.

Homemade Baileys || Erin Brighton || DIY | gluten-free | make your own | dessert | whiskey drinks | cocktails | edible gifts
Homemade Baileys! DIY. You’ll never buy it again…

After heating and stirring and heating and stirring, I decided to add a little heavy cream – just because I had it and it was open – but I am sure that you could use skim milk.  The combination of six large squares (chopped) of semi-sweet chocolate and 1 stick of butter was simply too thick so it helped to thin it out with some milk.  At this point, it tastes too good not to taste test!  I used regular salted butter (unsalted would work just as well, if not better), large squares of Baker’s chocolate, and less than 1/4 cup of cream.  I stirred it until it looked shiny and smooth and then I added in about a shot of Baileys.  Once again, taste test.

Add 1/2 cup sugar and 1/4 cup of cocoa powder.  Stir.  In a separate bowl, whisk together four eggs (room temperature).  After the eggs are lightly whisked, add them to the chocolate mixture – don’t overstir.  By gently adding the four eggs at the end of the mixing process, you end up with more of a souffle like (yet still dense) cupcake.

Lightly spray paper liners in cupcake tins with a nonstick spray.  Pour chocolate into cupcake tins with liners.  Cook at 300 degrees for about 30 minutes.  Let cool and then sprinkle with powdered sugar.  Delicious.  These taste delicious warmed up in the microwave for a few seconds with a little bit of ice cream on top.

This does not taste like your traditional cupcake.  It is very fudgy (is that a word?) and dense – a little sticky on your fingers – it is probably better eaten with a fork.  It tastes quite like the cake-like part of the molten chocolate cakes I have had the pleasure of eating many a time. My next iteration of this cupcake might have to include a way to make it have a molten center.  Rich and delicious.  I hope you enjoy!

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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