Nutella Stuffed Brownie Cupcakes w/ Baileys Buttercream Frosting | – super moist, chocolaty and piled high with dreamy Irish cream frosting! #cupcakes #browniecupcakes #browniecupcakesrecipes #nutellacupcakes #nutellastuffedcupcakes #nutellacupcakesrecipe #baileysbuttercream #baileysbuttercreamfrosting #baileysbuttercreamfrostingcupcake #baileysirishcreamrecipes #giveitsomethyme
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5 from 1 vote

Nutella Stuffed Brownie Cupcakes with Baileys Buttercream Frosting

These Nutella Stuffed Brownie Cupcakes are super moist, chocolaty and piled high with dreamy Irish Cream frosting. So irresistible and meant to be loved well beyond St. Paddy’s Day!
Course Dessert
Cuisine American
Keyword baileys, cupcakes, nutella, st patricks day food
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 40 minutes
Servings 12 cupcakes
Author Kim Peterson



  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 ½ sticks (¾ cup) unsalted butter, cut into small cubes
  • 6 ounces semisweet chocolate, coarsely chopped
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup Nutella, used when assembling

Baileys Buttercream

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 pound (4 cups) powdered sugar, sifted
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 4-5 tablespoons Baileys Irish Cream Liqueur



  • Preheat oven to 350°F. Line a standard muffin pan with paper liners.
  • Whisk together flour, baking powder and salt. Set aside.
  • Place butter and chocolates in a large heatproof bowl set over a pot of simmering water to create a double boiler. Don’t let the water hit the bottome of the bowl. Stir mixture until melted. Remove from heat. Let cool slightly.
  • Whisk granulated sugar into chocolate mixture.
  • Add eggs to the mixture and whisk until smooth. Whisk in vanilla.
  • Add flour mixture and slowly stir in until well incorporated.
  • Fill each lined cup ¾ full with batter using an ice cream scoop or a large spoon.
  • Bake 22-25 minutes, rotating tin halfway through. An inserted toothpick or cake tester should come out with just a few moist crumbs attached.
  • Transfer tin to a wire rack to cool 15 minutes before removing the cupcakes. Place on wire rack to cool completely.

Baileys Buttercream

  • Using a stand mixer with the paddle attachment, whip butter until light and fluffy.
  • Add 2 cups powdered sugar and mix until smooth.
  • Mix in cocoa, vanilla and 4 tablespoons Baileys.
  • Add remaining 2 cups powdered sugar and mix until smooth.
  • Mix in remaining Baileys if frosting seems thick, but you don’t want it too thin.


  • Use a small sharp knife to cut a 1-inch wide and deep well into each cupcake. Reserve the removed cake.
  • Spoon or pipe about 2 teaspoons of Nutella into each well.
  • Trim the top portion from the removed cake pieces and place on top of the Nutella like a plug.
  • Pipe or spread Baileys Buttercream Frosting on cupcakes as high as desired. Garnish with green and white sprinkles. Enjoy!