I’ve never needed an excuse to make cupcakes.
If I get a craving for a cupcake, or brownie, or cookie, or any other delicious baked good for that matter, I don’t exactly deprive myself of the treat. Luckily my busy schedule doesn’t often provide the time to frequently whip up a batch on a whim to satisfy any craving like an obese Keebler Elf.
But this weekend was a particularly special birthday for a particular someone with a particular fondness for Baileys Irish Cream. Besides a gourmet dinner, which I’ll tell you about later, I decided to whip up some boozy Baileys Cupcakes as a birthday treat.
Oh! and it’s National Cupcake Week, and whoever invented NCW is definitely in my good books.
For the Cupcakes (yields 24, or 14 and a little birthday cake like I made)
1 3/4 cups all-purpose flour
3/4 cups cocoa powder
2 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1/2 cup coffee
1/2 cup Baileys Irish Cream
1 cup milk
1/2 cups vegetable oil
1 cup butter (2 sticks), at room temperature
3 cups powdered sugar
3 tblsp cocoa
4 tblsp Baileys Irish Cream
2 tsp vanilla extract
(if this tastes a little sweet to you, add 1/2 cup sour cream. strange, but it worked!)
230g bittersweet/dark chocolate
2/3 cup heavy cream
2 tsp butter, room temperature
2 tsp Baileys
1. Preheat oven to 350F (175C or Gas Mark 3 for you Brits)
2. Line your cupcake tin with pretty little liners, or whatever you have in cupboard.
3. In a large bowl, sift all dry ingredients and mix well. (flour, sugar, baking soda, baking powder, salt)
4. Add in your wet ingredients, and give your arms a good workout. Beat until completely combined. You should have quite a liquidy batter. (eggs, coffee, milk, Baileys, vegetable oil, and vanilla)
5. Fill cupcake liners half way, as these tend to explode like little lava cakes.
6. Place in the oven on the middle rack and bake for 15-17 minutes.
7. Remove and let cool. Resist the delicious temptation!
1. Beat butter with mixer until light and fluffy. (or get toned arms in 5 minutes)
2. Slowly fold in powdered sugar and cocoa powder. (slowly being key if you’d prefer not to be engulfed by a sugar storm)
3. Once combined, add Baileys and vanilla and beat until the icing has thinned.
– if the frosting is too sweet for you, mix in 1/2 cup of sour cream
1. Place chopped chocolate in a medium bowl.
2. In a small saucepan over medium-low heat, bring the heavy cream to a simmer.
3. Pour the warmed cream into your bowl of chocolate, and allow to sit for 5 minutes. Then whisk until smooth.
4. Once smooth, whisk in the room temperature butter and Baileys Irish Cream.
5. Cover and place in fridge until it takes on a creamy ganache texture. (at least 30 minutes)
Cut little cones in the middle of your of your cupcakes and set aside. Fill each hole with the ganache and replace your cupcake cones. Frost your cupcakes and get yourself a napkin to prepare yourself for battle as you reap the benefits of your cupcake war.
(I couldn’t find my piping bags from the move, and just cut a hole in the corner of a zip-loc baggy instead, hence the sloppy swirl on top. Still tasted great!)
For the birthday cake, I cut it in half, spread a layer of ganache, and replaced the top half. Then frosted the outside with the not too sweet frosting and added some candles.