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.
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!
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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. Visit bit.ly/2OYCHpB for full instructions.
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