Yield: 12-14 SERVINGS
Prep time: 30 MIN
Cook time: 20 MIN
Total time: 50 MIN
There’s something about Baileys and chocolate that is just so delicious! These Baileys Chocolate Cupcakes are made of chocolate cupcakes, Baileys chocolate ganache filling & Baileys frosting to create the most exciting flavor for this Christmas holiday!baileys chocolate cupcakes
FOR THE CHOCOLATE CUPCAKES:
½ cup (112g) unsalted butter
1 cup (207g) sugar
½ tsp vanilla extract
6 tbsp (90ml) water
6 tbsp (43g) Hershey’s Dark Cocoa Blend
1 cup (130g) all-purpose flour
½ tsp baking soda
¼ tsp salt
6 tbsp (90ml) milk
FOR THE BAILEYS FROSTING:
½ cup (112g) salted butter
½ cup (95g) shortening
4 cups (460g) powdered sugar
2 tbsp (14g) cocoa
¼ tsp vanilla extract
4-5 tbsp (60-75ml) Baileys
FOR THE BAILEYS CHOCOLATE GANACHE:
8 oz semi-sweet chocolate chips
5 tbsp (75ml) Baileys Irish Crea
5 tbsp (75ml) heavy whipping cream
TO MAKE THE CHOCOLATE CUPCAKES:
Preheat oven to 350°F (177°C) and line cupcake pan with cupcake liners.
Beat butter and sugar until light in color and fluffy, about 3-4 minutes.
Add eggs one at a time, beating just until blended. Add vanilla, water and cocoa powder to another bowl and whisk until smooth. The mixture will be thick.
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.
In a separate bowl, combine flour, baking soda and salt.
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.
Fill cupcake liners about ¾ way. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
Allow cupcakes to cool for about 2-3 minutes, then remove to a cooling rack to finish cooling.
TO MAKE THE BAILEYS FROSTING:
In a large bowl, combine the butter and shortening and mix until smooth. Add 2 cups of powdered sugar and mix at low speed until smooth.
Add the cocoa, vanilla extract and 4 tablespoons of Baileys and mix until combine.
Add remaining powdered sugar Baileys as needed, keeping an eye on the consistency of the frosting so it doesn’t get too thin. Set aside.
TO MAKE THE BAILEYS CHOCOLATE GANACHE:
When the cupcakes are cooled, make the chocolate ganache. Put the chocolate chips in a heat-proof bowl.
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.
Pour the hot cream over the chocolate chips and whisk until smooth.
Cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
Fill the centers of the cupcakes with chocolate ganache.
Pipe the frosting onto the cupcakes
Use the remaining chocolate ganache to pipe onto the cupcakes for decoration, then add sprinkles if using.
Refrigerate cupcakes until ready to serve. Serve at room temperature. Cupcakes are best for 2-3 days.