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Baileys Chocolate Cupcakes

September 30th, 2011 | Posted by Andie in Recipes

I found this recipe in an old foodtown magazine lying around the house. It stared at me for a couple of days before I gave in and made the cupcakes. Fantastically delicious!

Chocolate Cupcake:
125g soft butter
2/3 cup caster sugar
2 eggs (room temperature)
1 teaspoon vanilla essence
1 cup self-raising flour
1/4 cup cocoa
1/4 cup milk

Syrup
2 tablespoons caster sugar
2 tablespoons water
2 tablespoons Baileys liqueur

Chocolate Ganache Filling
1/3 cup cream
125g dark chocolate, chopped
1-2 tablespoons Baileys

Chocolate Buttercream Icing
125g soft butter
3 cups icing sugar
2 tablespoons Baileys
2 tablespoons milk
100g dark chocolate, melted and cooled
12 individual pieces of chocolate for decoration (could be something classy like a chocolate square, or something fun like a chocolate fish)

Cupcakes:
1. Preheat the oven to 180°C. Line a 12 hole muffin pan with paper cases

2. Cream the butter and sugar with an electric beater until light and fluffy.

3. Add the eggs, beating well after each one.

4. Add the vanilla essence.

5. Sift the flour and cocoa into a seperate bowl. Fold into the mixture, alternating with the milk.

6. Spoon the mixture evenly into the paper cases.

7. Bake in the preheated oven for 18 minutes or until an inserted skewer comes out clean.

Syrup:
8. While cupcakes are baking, place the sugar and water into a small saucepan.

9. Stir over a medium heat until the sugar has dissolved, then add the Baileys. Remove from the heat.

10. Once the cupcakes come out of the oven, skewer a few holes in the top of each cupcake and spoon the syrup over.

Ganache:
11. Bring the cream and Baileys to a simmer. Pour over the chocolate and gently stir until the mixture is smooth a glossy. Set aside to cool.

Icing:
12. Cream the butter with an electric mixer until very pale.

13. Using a low speed, mix the icing sugar alternatively with the milk and Baileys. Beat until light and fluffy.

14. Fold in the melted chocolate.

Assembly:
15. Scoop a hole in the top of each cupcake (approx. 2cm). Fill generously with the ganache.

16. Pipe or swirl the butter cream on top. Add a chocolate on top to serve.

 

As you can see by my attempt below, I’m not that great at piping, but these are very tasty!

Baileys Chocolate Cupcakes


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