These Baileys Chocolate Cupcakes are made with a damp chocolate cupcake, Baileys chocolate ganache filling and Baileys icing! One of my most loved flavor combos – these cupcakes are heavenly!
Instructions to MAKE BAILEYS CHOCOLATE CUPCAKES
Be that as it may, for the present, we should discuss these cupcakes. For the Baileys and chocolate sweetheart, they truly are yummy! The cupcake base in damp and soft, the filling is rich, chocolatey and smooth – and seasoned with Baileys – and the icing is the Baileys good to beat all! 😉
The cupcake base is generally straight forward similar to strategy and fixings. It utilizes the creaming technique, so you need to make certain to completely cream the spread and sugar together. You'll get an a lot fluffier cupcake that way. Make sure the blend helps in shading and gets thick and soft.
The filling is your essential chocolate ganache with some Baileys instead of a portion of the substantial whipping cream. It's excessively smooth and rich! So great! It solidifies somewhat faster than standard ganache since the Baileys has less fat than the substantial cream, so don't be excessively concerned.
To complete off the cupcake, there's the Baileys icing. It's difficult to not simply eat it with a spoon! It has only a dash of chocolate in it and a lot of Baileys. I utilized my typical mix of spread and shortening, since I lean toward the more stabile consistency, however don't hesitate to utilize all margarine in the event that you like. These cupcakes were a hit! Clammy, fleecy, rich and yummy! Ideal for a Saturday night or any event. 🙂
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INGREDIENTS
CHOCOLATE CUPCAKES
- 1/2 cup (112g) unsalted butter
- 1 cup (207g) sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 6 tbsp (90ml) water
- 6 tbsp (43g) Hershey’s Dark Cocoa Blend
- 1 cup (130g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp (90ml) milk
BAILEYS FROSTING
- 1/2 cup (112g) salted butter
- 1/2 cup (95g) shortening
- 4 cups (460g) powdered sugar
- 2 tbsp (14g) cocoa
- 1/4 tsp vanilla extract
- 4–5 tbsp (60-75ml) Baileys
- Chocolate sprinkles
BAILEYS CHOCOLATE GANACHE
- 8 oz semi sweet chocolate chips
- 5 tbsp (75ml) Baileys Irish Cream
- 5 tbsp (75ml )heavy whipping cream
INSTRUCTIONS
1. Preheat oven to 350°F (176°C) and line cupcake pan with cupcake liners.
2. Beat butter and sugar until light in color and fluffy, about 3-4 minutes.
3. Add eggs one at a time, beating just until blended.
4. Add vanilla, water and cocoa powder to another bowl and whisk until smooth. Mixture will be thick.
5. Add chocolate mixture to batter and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Combine flour, baking soda and salt in a separate bowl.
7. Alternate adding the flour mixture and milk to the batter. Begin by adding half of the dry mix, then mix well. Add the milk and mix well, scraping down the sides as needed. Add the remaining flour mixture and mix until smooth.
8. Fill cupcake liners about 3/4 way. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
9. Allow cupcakes to cool about 2-3 minutes, then remove to a cooling rack to finish cooling.
10. To make the frosting, combine the butter and shortening in a large bowl and mix until smooth.
11. Add 2 cups of powdered sugar and mix until smooth.
12. Add the cocoa, vanilla extract and 4 tablespoons of Baileys and mix until smooth.
13. Add remaining powdered sugar and mix until smooth.
14. Add remaining Baileys as needed and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin. Set aside.
15. When the cupcakes are cooled, make the chocolate ganache. Put the chocolate chips in a heat-proof bowl.
16. Combine the Baileys and heavy whipping cream in a microwave safe bowl or measuring cup and heat in the microwave until it just begins to boil.
17. Pour the hot cream over the chocolate chips and whisk until smooth.
18. Cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
19. Fill the centers of the cupcakes with chocolate ganache.
20. Pipe the frosting onto the cupcakes. I used Ateco tip 808, a large round tip.
21. Use the remaining chocolate ganache to pipe onto the cupcakes for decoration, then add sprinkles if using.
22. Refrigerate cupcakes until ready to serve. Serve at room temperature. Cupcakes are best for 2-3 days.
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