Bailey’s Cupcakes!

Chocolate cupcakes topped with the most luscious Bailey’s Buttercream Frosting EVER! The perfect Cupcake for any party!

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Today is the last day of 2015. WHERE THE HELL HAS ALL THE TIME GONE?! But anyway… These DELICIOUS cupcakes are the best way to celebrate a yummy way to open the New Year! The other day I posted my recipe for my Funfetti Cupcakes for a Child Friendly cupcake to celebrate the New Year with.. but these are those Adult Cupcakes that I know you have all been craving for such a long time.

The Cupcakes have a moist and fudgey Chocolatey Cupcake, topped with the most luscious and scrumptious Baileys Frosting you will ever have. I just couldn’t resist this recipe. I know that most families will have either bought or been given a bottle of Baileys of the Festive Period, and sometimes yes they can be drunk.. but often or not, like in my house, you had several bottles so there is ALWAYS leftover. These cupcakes are the prime way to use some of that delicious liquor up!

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I posted the link to my Baileys Truffles on to my Facebook page recently and it spread so far I honestly didn’t expect it! But obviously – the main Baileys recipe I have is my No-Bake Baileys Cheesecake which I posted at the beginning of the Festive period… And I must say, these cupcakes are on par with these other Baileys recipes so easily! I can’t decide which I like more!! (And thats saying something…)

I find that when I make regular Vanilla Frosting I only ever use 1-3tbsp of Whole Milk to loosen it up to the perfect texture, but the Baileys soaks in so well with the frosting you can easily use double the amount! The thickness of the liquor, and the fact that its a creamed liquor makes the difference I guess.. but I just kept on adding it till I got the texture I wanted, and it used 6 tbsp!! This of course means a nice and deliciously strong Baileys Frosting flavour.

If you have a New Years Eve party going on tonight, and you need a last minute treat for it.. then these Cupcakes are ideal for you! Remember though… Adults only!

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This recipe makes 12 cupcakes

Ingredients

Chocolate Cupcakes
– 150g butter/margarine
– 150g caster sugar
– 3 Large Eggs
– 120g self raising flour
– 30g cocoa powder
– 1-3tbsp whole milk

Bailey’s Buttercream
– 175g butter, room temperature
– 400g icing sugar
– 4-6+tbsp Bailey’s (Or other Irish Cream Alcohol!)

Decorations
– Chocolate’s/Truffles
– Sprinkles

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Method

1) To make the Cupcakes – Preheat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 Muffin/Large Cupcake Cases.

2) Beat the butter/margerine with the caster sugar until fluffy – Combine the eggs, self-raising flour and cocoa powder with the butter/sugar mix until well combined. If the mixture is too stiff you can add a little bit of milk at a time to get a smooth light consistency.

3) Spoon them into the cases (about 2/3 full) and bake in the oven for 15-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch (Mine tend to take 18 minutes) Leave to cool fully on a wire rack.

4) To make the Bailey’s Buttercream – Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined, and add in the Baileys a spoonful at a time whilst beating – beat for 5 minutes until a silky lovely buttercream texture is produced. Be careful with adding all the Baileys at the same time as it might split – I used 6 tbsp so I had the consistency to pipe – too much and it’ll just be runny!

5) To decorate the Cupcakes – I used a Large Star tip to decorate my cakes but you can do whatever you like! :) I pipe my cupcakes like an ice-cream at the beach looks so its the perfect ratio of buttercream to cake

6) Once iced, Sprinkle on some little chocolatey chunks and top with a delicious Chocolate. I used Marc de Champagne Chocolate Truffles! Enjoy!

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Tips and Ideas

I used the Original Baileys in the Frosting because I had SO much of it leftover after Christmas, but you can easily use the different flavoured ones that you can buy and they will all be equally as delicious. I also used my Marc de Champagne Chocolate Truffles to decorate because I was given FIVE different boxes of truffles this Christmas.. and even I am truffled out.

These Cupcakes will last in an airtight container for 2-3 days!

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ENJOY!

Find my other Cupcake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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