Baileys Cupcakes are perfect for dessert lovers! Baileys-soaked chocolate cupcakes with whipped ganache.
Ingredient
For the cupcakes– 2 cups + 2 tablespoons all-purpose flour– 1/2 cup unsweetened cocoa powder– 1 tablespoon baking powder– 1/2 teaspoon salt– 2 cups granulated sugar– 1 cup milk– 1/2 cup vegetable oil– 2 large eggs– 1 tablespoon vanilla extract– 1/2 cup Bailey’s room temperatureFor the soak:– 1/4 cup Bailey’sFor the frosting:– 20 ounces bittersweet chocolate chips– 12 ounces Bailey’s– 8 ounces heavy cream– ½ teaspoon salt
Introduction
Preheat oven to 350°F. Set aside 24 cupcake liners. Combine flour, cocoa powder, baking powder, and salt in a medium bowl.
Step 1
Blend sugar, milk, oil, eggs, and vanilla in a large bowl. Mix flour and water. Stir Bailey's into smoothness, scraping sides. Use 3 tablespoons of batter per cupcake lining or tin;
Step 2
some may remain. Bake 18-22 minutes until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes. Removing and placing on wire rack.
Step 3
Start toothpicking cupcakes now. For soaking, brush Bailey's on top. Cool completely. Make ganache frosting while cupcakes cool.
Step 4
Reserve chocolate chips in a large heatproof bowl. Heat Bailey's, heavy cream, and salt in a medium saucepot. Continue whisking until barely simmering.
Step 5
Soak chocolate chips for 5 minutes. Whisk well. To cool faster, whisk every 10 minutes for 3 hours at room temperature. Let set 1 hour in fridge.
Step 6
Put ganache in a paddle-driven stand mixer. Whisk 3 minutes until light and fluffy, scraping sides to avoid streaks. Frost cupcakes and add your favorite toppings.