Chocolate Mint Martini Cupcakes With Bailey’s Frosting

12 Cupcakes
1 hr

Learn how to make adorable and festive martini cupcakes. These alcohol infused cupcakes are in martini glasses, making them look like the real thing, sugar rim and all!


I originally made these cupcakes for a friend's 21st birthday and they were a total hit! The key is to make your own cupcake molds. I make this easy with a free printable template.

You can print out the free template here to make the process easy.


You can use the template in one of two ways:

  1. Print it out and use it as a template on the tin foil.
  2. Shape the cone out of paper and then shape the tin foil on top of it.

Shape the tin foil into cones and place into a cupcake tin. Spray them with cooking spray.

Follow the cake box instructions and add in the Kahlua and peppermint extract with the wet ingredients.


Divide the cake better evenly into the molds – typically this will be 12 cupcakes. Bake according to package instructions, minus a few minutes so the bottoms don't burn.

Use an electric or hand mixer to beat the butter until smooth. Then gradually add the powdered sugar.


Once mixed, add in the salt, vanilla extract, and Bailey’s. For the Bailey’s, I recommend starting with 2 Tablespoons and then gradually adding more, 1 Tablespoon at a time. You want to make sure the flavor comes out, but adding too much will make the frosting too liquidy.


If you want to signal that it’s mint flavored, add a few drops of green food coloring.

Prepare a plate with the crystal sprinkles. Then dip the glass into a plate of water or corn syrup and then dip it into the sprinkles. This allows them to stick, just like with actual glasses.


Then pipe the frosting onto the cupcake into whichever pattern you’d like.

Cheers! Enjoy your martini cupcake!


Chocolate Mint Martini Cupcakes With Bailey’s Frosting

Recipe details

  • 12  Cupcakes
  • Prep time: 45 Minutes Cook time: 15 Minutes Total time: 1 hr
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Ingredients

Chocolate Mint Cupcakes

  • Martini Cupcake Mold Template
  • 1 box Chocolate Cake Mix
  • 2 Tablespoons Kahlua
  • 1/4 Teaspoon Peppermint Extract
  • 1 Cup (2 Sticks) Unsalted Butter, room temperature
  • 4 Cups Powdered Sugar
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 2+ Tablespoons of Bailey’s Irish Cream Liquor (or another Irish Cream Liquor)
  • Green Food Coloring (optional)

Instructions

Martini Cupcake Mold

Shape the tin foil into cones and place into a cupcake tin
Spray the molds with cooking spray

Chocolate Mint Cupcakes

Follow the box instructions and add in the Kahlua and peppermint extract with the wet ingredients.
Divide the cake better evenly into the molds – typically this will be 12 cupcakes.
Bake according to package instructions, minus a few minutes so the bottoms don't burn.

Bailey's Frosting

Use an electric or hand mixer to beat the butter until smooth. Then gradually add the powdered sugar.
Once mixed, add in the salt, vanilla extract, and Bailey’s. For the Bailey’s, I recommend starting with 2 Tablespoons and then gradually adding more, 1 Tablespoon at a time. You want to make sure the flavor comes out, but adding too much will make the frosting too liquidy.
If you want to signal that it’s mint flavored, add a few drops of green food coloring.

Form the Martini Cupcakes

Prepare a plate with the crystal sprinkles. Then dip the glass into a plate of water or corn syrup and then dip it into the sprinkles. This allows them to stick, just like with actual glasses.
Then pipe the frosting onto the cupcake into whichever pattern you’d like.

AB Crafty
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