Prep Time: 55 minutes
Cook Time: 30 minutes
The other week I mentioned the idea of Baileys Cupcakes in the office. The squeals of excitement were unanimous so I promised the team I would make them.
The main ingredient I struggled to find was the Irish Cream chocolate. I knew I had seen this so thought it would be easy but I now think it may only be easy during the Christmas season as it’s no where to be found. Thank goodness for the lovely Old Fashioned Sweet shop on Poole High Street!
However, after making these I would say don’t bother going out of your way for the chocolate! It didn’t really work or add anything in my opinion.
These are super sweet cupcakes so only make them if you can handle a massive sugar hit!
To make these Baileys Cupcakes you will need:
- 55g butter
- 55g 48% dark chocolate (I used Dr Oetker 54%)
- 5g coffee granules
- 30g self-raising flour
- 30g plain flour
- 5g cornflour
- 15g cocoa powder
- Pinch bicarbonate of soda
- 120g caster sugar
- 1 egg, lightly beaten
- 1 1/2tsp vegetable oil
- 25ml buttermilk
- 40ml of water
- 1 bar of Irish cream chocolate
- Before you start pop the Irish cream chocolate bar in the freezer.
- Preheat the oven to 160°C/325°F/Gas Mark 3 and line a 12-hole muffin tray with cupcake cases.
- Place butter, chopped chocolate, coffee granules and 40ml of water in a large bowl over a pan of boiling water, stir gently until melted then remove from the heat and allow to cool.
- Sift the flours, cocoa and bicarbonate of soda into large bowl. Stir in the sugar and make a well in the centre. Add the beaten eggs, oil and buttermilk and the cooled chocolate mixture, stirring with a large whisk until completely combined. Do not beat this mixture, there is no need.
- Remove the chocolate bar from the freezer.
- Fill cupcake cases to 2/3 full and pop one square of the chocolate in the middle of each cake. Then bake for 30 mins until they are springy to the touch.
- Remove and cool in the trays for 10 mins before putting on a wire rack.
- 100g of softened unsalted butter
- 80g of cocoa powder
- 340g of icing sugar
- 1 1/2tsps of vanilla
- 100ml of milk
- To a large mixing bowl add the butter, vanilla and milk.
- Sift the cocoa and icing sugar into the bowl and mix on a medium speed for avout 5 mins until smooth and shiny.
- 140g of unsalted butter
- 200g of icing sugar
- 3tbsps of Irish cream/Baileys
- Add the butter and the Irish cream into a large mixing bowl.
- Sift the icing sugar into the bowl and beat on a medium speed for about 5 mins, until smooth and shiny.
- Snipping just a tiny tip of 2 piping bags (just to let the air out) fill one bag with the chocolate buttercream and one with Irish cream buttercream.
- Place your piping nozzle into a 3rd piping bag
- Snip a larger tip off the ends of the other 2 piping bags.
- Place these 2 piping bags into the 3rd piping bag and squeeze all the air up out of the top of the bag and twist at the top of the icing.
- Twist the icing bag and grip between your thumb and index finger.
- Place the other hand at the bottom of the bag and use this to guide the tip.
- Applying pressure with your hand at the top of the bag, pipe in a spiral until the cake is completely covered. When you reach the end push down slightly and pull up quickly to finish.
- I then topped them with some of the Baileys chocolate pieces
As this recipe only makes 9 cupcakes I decided to double it. My advice?…If you are going to double the cake mixture there is no need to double to icing amounts unless you like loads of icing on your cupcakes! I have ended up with 2 tubs of leftover icing!!
Recipe taken from Good To Know Recipes
As I mentioned earlier – I was expecting the block of Baileys chocolate to melt into the cake and go all gooey but it didn’t. It just stayed as a random block of chocolate in the cake.
Personally I found these to be a bit too sickly. But everyone seemed to enjoy them so I don’t think they were as bad as I was making out.