B52 Cupcake!

24 Oct

The flavours of Kahlua, Bailey’s and Grand Marnier combine in this wonderful cupcake to create a taste that reminds me of those fancy coffees I order in the winter time! I topped this one off with a maraschino cherry and an orange zest swirl. This Cupcake is all about the booze. I wouldn’t even bother trying to substitute it out. If you want something non alcoholic this is not the cupcake for you.

If you want you can start off with a basic boxed chocolate cake mix and substitute 1/2 the liquid for 1/2 Kahlua and 1/2 Bailey’s. Or you can follow my from scratch recipe below.


  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup Kahlua
  • 1/4 cup Bailey’s
  • 1/2 cup vegetable oil
  • 1 cup boiling water


Start by preheating your oven to 350°. Mix dry ingredients and wet ingredients separately before adding the dry into the wet 1/3 at a time. Reserve the boiling water for the end and stir it in by hand. To make pouring the mix easier you can pour it into a Ziploc bag first and then use the bag to pipe the cupcakes out. Next bake 18-23 mins for cupcakes! If you did want to make this into cake instead just add about 10-15 minutes to the baking time.


  • 1 lb butter
  • 1 kg icing sugar
  • 1/4 Grand Marnier
  • Cream

Simply mix one standard size package of butter to one standard size package of icing sugar. Add the flavoring last and if it becomes a little thick just add a splash of cream until you achieve your desired consistency.

For finishing touches garnish your cupcakes with a maraschino cherry, with the stem and a swirl of orange zest. It is important to remember that the cherry will bleed don the white icing if you do first dry it completely with a paper towel. It is also important to note that the orange swirls will dry up over night and should go on as close to serving as possible.

To get a long swirl off of and orange use your zester and “peel” the orange the way you would an apple or a potato in one long strip all the way around. I always thought a person should use a zester like a carrot peeler and peel away from themselves but if you peel towards yourself the strips end up so much longer and nicer.

2 thoughts on “B52 Cupcake!

  1. i was looking for an orange zest cake to mix up mine with but by clicking on you delectable cupcake photo i got some ideas…i do want to try your recipe bc from reading it it does sound yummy! thanks for the info!

    • I found a really great orange flavor emulsion that I use when I’m making orange cakes I recommend that for a really good tasting orange cake. They are sold at craft stores sometimes and of course online.

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