These impressive Baileys cupcakes from goodtoknow’s cupcake Queen, Victoria Threader, taste just as good as they look. With this easy-to-make recipe you’ll be enjoying these sweet treats in no time.
- 9 muffin cases
- Deep muffin tray
- 3 piping bags (optional)
- Wilton 2D piping nozzle
- For the sponge:
- 55g butter
- 55g 48% dark chocolate
- 5g coffee granules
- 30g self-raising flour
- 30g plain flour
- 5g cornflour
- 15g cocoa powder
- Pinch bicarbonate of soda
- 120g caster sugar
- 1 egg, lightly beaten
- 1 1/2tsp vegetable oil
- 25ml buttermilk
- 40ml of water
- 1 bar of Irish cream chocolate
- For the chocolate icing:
- 100g of softened unsalted butter
- 80g of cocoa powder
- 340g of icing sugar
- 1 1/2tsps of vanilla
- 100ml of milk
- For the Baileys buttercream:
- 140g of unsalted butter
- 200g of icing sugar
- 3tbsps of Irish cream/Baileys
For the sponge:
- Before you start this cupcake recipe, pop the Irish cream chocolate bar in the freezer.
- Preheat the oven to 160°C/325°F/Gas Mark 3 and line a 12-hole muffin tray with cupcake cases.
- Place butter, chopped chocolate, coffee granules and 40ml of water in a large bowl over a pan of boiling water, stir gently until melted then remove from the heat and allow to cool.
- Sift the flours, cocoa and bicarbonate of soda into large bowl. Stir in the sugar and make a well in the centre. Add the beaten eggs, oil and buttermilk and the cooled chocolate mixture, stirring with a large whisk until completely combined. Do not beat this mixture, there is no need.
- Remove the chocolate bar from the freezer.
- Fill cupcake cases to 2/3 full and pop one square of the chocolate in the middle of each cake. Then bake for 30 mins until they are springy to the touch.
- Remove and cool in the trays for 10 mins before putting on a wire rack.
For the chocolate icing:
- To a large mixing bowl add the butter, vanilla and milk.
- Sift the cocoa and icing sugar into the bowl and mix on a medium speed for avout 5 mins until smooth and shiny.
For the Baileys buttercream:
- Add the butter and the Irish cream into a large mixing bowl.
- Sift the icing sugar into the bowl and beat on a medium speed for about 5 mins, until smooth and shiny.
For the piping:
- Snipping just a tiny tip of 2 piping bags (just to let the air out) fill one bag with the chocolate buttercream and one with Irish cream buttercream.
- Place a Wilton 2D onto the 3rd piping bag.
- Snip a larger tip off the ends of the other 2 piping bags.
- Place these 2 piping bags into the 3rd piping bag and squeeze all the air up out of the top of the bag and twist at the top of the icing.
- Twist the icing bag and grip between your thumb and index finger.
- Place the other hand at the bottom of the bag and use this to guide the tip.
- Applying pressure with your hand at the top of the bag, pipe a star shape in the centre of the cupcake.
- Now, pipe round the star keeping an even pressure as you squeeze. Keep piping in a spiral until the star is completely covered. When you reach the end push down slightly and pull up quickly to finish.
- Decorate with white sprinkles.
Victoria says: 'For an extra kick, drizzle your cupcakes with Baileys!'