Dangerously Delicious Dark Chocolate Baileys Cupcakes Recipes

CHOCOLATE CUPCAKES WITH BAILEY'S CREME FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 24 muffin cups with paper liners.
• Whisk together 2 1/2 cups flour, cocoa powder, baking soda, salt, and baking powder in a large bowl until thoroughly mixed.
• Beat in white sugar, 2/3 cup butter, water, 1 teaspoon vanilla extract, and eggs to make a smooth batter.
• Place chocolate chips into a bowl and mix with 2 tablespoons flour until the chips are coated; fold chocolate chips into the batter.
• Divide batter between the prepared muffin cups, filling each cup about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove from oven and let cool completely.
• While cupcakes are cooling, beat 1 cup butter, Irish cream liqueur, 2 teaspoons vanilla extract, and green food coloring with an electric mixer in a large bowl until mixture is smooth, thick, and evenly colored.
• Reduce mixer speed to low and beat in confectioners' sugar, 1 cup at a time, until frosting is desired consistency. Beat in more confectioners' sugar to make a stiffer frosting.
• Spread frosting on cooled cupcakes.

DANGEROUSLY DELICIOUS DARK-CHOCOLATE BAILEY'S CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• Mix together flour. cocoa, baking soda, and salt.
• In a separate bowl, whisk together sugar, oil, and egg until smooth.
• Whisk in flour and buttermilk, alternating between the two.
• Add Baileys.
• Scoop batter into 12 cupcake liners.
• Bake for 18-20 minutes.
• Frosting: Beat the butter in the bowl of an electric mixer until creamy and smooth. Add the Bailey's, coffee, and half of the confectioner's sugar and beat until smooth.
• Add the second half of the sugar and beat until smooth.

GHIRARDELLI® DARK CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.
• To make the cupcakes, sift together the flour, cocoa, baking soda, and salt.
• In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.
• Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.
• To make the frosting, melt the chopped chocolate in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. Heat the cream until hot. Remove from the heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisk in the butter until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes. Sprinkle them with chocolate chips.

BAILEY'S CUPCAKES

Steps:

• Pre-heat oven at 180°C.
• Beat Butter and Sugar together with an electric whisk until smooth.
• Add 1 teaspoon of flour then 1 egg and fold into the mixture.
• Add another teaspoon of flour then the second egg and fold inches.
• Add vanilla extract fold into mixture with a wooden spoon.
• Add Flour and Bailey's alternately, folding into the mixture.
• Place mixture into cake cases and cook in a pre heated oven for 20-25mins.
• Decorate the finished cakes with melted chocolate.