Dark Chocolate Molten Cupcakes with Baileys

| |

These decadent cupcakes are made with dark chocolate with a dash of Baileys in the molten center.  There is no frosting on these cupcakes which makes them easy to transport (always a bright side, right?).  Mindfully Frugal Mom certainly knows how to kick it up a notch.  Use the darkest, high quality chocolate you can find (or the darkest you prefer) for the richest flavor.

Dark Chocolate Molten Cupcakes with Baileys

Makes 8 cupcakes


For the molten gooey center:

  • 1/2 Dark Chocolate bar (about 2 oz or 1/4 cup)
  • 1/4 cup organic heavy cream
  • 2 oz Bailey’s liquor (or to taste  )

For the cake:

  • 3.5 oz (the size of one bar) dark chocolate
  • 1 stick cold butter
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup sugar
  • 1/4 cup flour (you could make this gluten free by using cashew flour)


1. In a small saucepan, heat the ingredients for the molten center on medium, stirring constantly. Add the Bailey’s LAST. When the mixture is completely combined, pour it into a freezer-safe container and place it in the freezer for 30 minutes to harden.

2. In a stand mixer, whip the eggs, egg yolks, and sugar on medium for 3-5 minutes.

3. While the mixer is going, melt the dark chocolate bar and stick of butter for the cake batter. Like I said, I just used the same pan as before.

4. When the chocolate/butter mixture is melted, mix it gently into the egg mixture. Fold in the flour.

5. In a greased muffin tin, fill 8 cups about a quarter of the way full.

6. Take the Chocolate/Bailey’s Mixture from the freezer. With a cookie scoop, place a scoop into each muffin cup.

7. Top off each muffin cup until it is three quarters full.

8. Bake in a 400° oven for 15 minutes.


Light(er) Chocolate Peanut Butter Swirl Cupcakes

Pumpkin Spice Cupcakes


Leave a Comment