Baileys Chocolate Cupcake Recipe – Yummy!
Baileys Chocolate Cupcake, with Baileys buttercream icing
You have to make these cakes! They are quite simply delicious. I like Baileys, but I can’t drink very much of it (I’m talking two single shots over ice at the very most) as I find it a too rich and creamy, but these Baileys cupcakes were to die for. I made them along with the Mojito cupcakes for a friend’s 30th and I had people coming up to me afterwards saying how scrummy they were.
I found this Baileys Cupcake recipe on Maison Cupcake blog and it was very quick and easy to do and very tasty too!
Here’s the recipe, adapted to make 12 cupcakes – simply double up to make 24:
137g self raising flour
137g caster sugar
137g softened butter
12g cocoa powder, sieved
3 large eggs
1 tsp vanilla extract
1 tablespoons Baileys or other Irish cream liqueur
For the buttercream
1. Preheat oven to 190c or gas mark 5. Simply mix all ingredients for the bases, except the Bailey’s, together in a stand mixer (such as KitchenAid Classic Stand Mixer ). (I actually mixed all ingredients at the same time and the cupcakes came out fine, but I guess there is the possibility it could curdle) Add the Bailey’s and mix a little more to achieve a smooth batter, but be careful not to over mix.
2. Spoon the batter into cupcake cases in a 12 hole muffin tray so that they are around two thirds full. Bake for around 15-18 minutes.
3. When I followed this recipe my cakes came out really well, but Maison Cupcake says that the centres may erupt like little volcanoes. If this happens though don’t worry as you can lop off these peaks if you want to ice them flat or pipe icing in a spiral to emphasis their shape!
4. When the cakes are done, a cocktail stick will just about come out dry and the top of the cake will be a little bouncy and spongy to touch
5. Leave to cool in the tins for a few minutes before transferring to a wire rack. Allow to cool completely before covering with icing.
For the Buttercream:
6. Beat the softened butter and Bailey’s with an electric hand mixer or free standing mixer until very soft and fluffy. Sift on the icing sugar and cocoa several table spoons at a time and incorporate. The more you do at once the more it gets wafted r
ound the kitchen covering everything so it’s best to go slow. When all the icing sugar is mixed in, add another tablespoon of milk if you think it’s still too stiff. Beat the buttercream with the mixer for several minutes, it will go fluffier and lighter. Remember that although it will be soft and squidgy now, the surface of the buttercream will go harder when it’s had a couple of hours to dry out on the surface of a cake.
7. Paste your buttercream over the cupcake bases using a small palette knife or pipe it onto them in spirals. Decorate with chocolate curls and fondant flowers or using the decorations of your choice.
You can bake the cakes at 180c or gas mark 4 for slightly longer if you wish. This may help avoid the volcanic peaks.
Making buttercream in a food processor, such as the Kenwood Multi Pro , instead of with an electric hand mixer or stand mixer stops your kitchen getting covered in a cloud of icing sugar.
If you do make your buttercream in a stand mixer dampen a tea towel and place it over the top of the mixer, tucking in the edges. This contains the sugar and minimises the cloud!