Chocolate Baileys Cupcakes, topped with Baileys Buttercream Frosting, and a Baileys Truffle!
Preheat your oven to 180C/160C Fan, and get your 12 Cases ready for the cupcakes.
Beat together your Butter and Sugar until light and fluffy.
Add in the Flour, Cocoa Powder and Eggs and beat again, it should be lovely and chocolatey!
Add in the Baileys slowly, whilst beating in and beat till smooth. It will be thinner than most cupcake mixes.
Split the mixture between the 12 cases, and bake in the oven for 18-22 minutes, or until baked.
Leave the cupcakes too cool fully on a wire rack.
Beat the Butter on its own for a couple of minutes to loosen. It's best that its smooth, before you add any sugar.
Add in the Sugar in thirds, and beat each time fully.
Once all the sugar is in, gradually add in the Baileys, until smooth and lovely. If it has become really sloppy, you might need a bit more sugar.
I piped my Buttercream on using a 2D Closed Star Piping tip.
I then sprinkled on some Bronze Crunch Sprinkles, and topped with a Baileys Truffle!