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Chocolate and Baileys Cupcakes

Posted 21/07/2015 by CakeBaker

Gourmet Buttercream Cupcake -Photographed on Hasselblad H3D2-39mb Camera

Chocolate and Baileys Cupcakes

Ingredients (makes 6 cupcakes) :
10g Instant Coffee Granules
30ml Warm Water
1 Free Range Egg
60g Unsalted Butter
80g Caster Sugar
10g Cocoa Powder
40g Ground Almonds
75g Self Raising Flour
60g Dark Chocolate
90ml Whole Milk

Method :

Preheat oven to 180°C (160°C fan oven) and place cupcake cases on a baking tray. Combine the coffee granules and warm water and set aside. Mix together the butter and sugar until light and fluffy.
Introduce the egg and mix until combined. Sieve together the flour, ground almonds and cocoa powder then add it to the butter mixture. Carefully melt the chocolate. Add the melted chocolate and stir. Add the milk and coffee mixture and mix well. Divide into cupcake cases and bake in preheated oven for approximately 16-22 minutes.

Baileys Buttercream Ingredients:

60g Unsalted Butter (softened)
120g Icing Sugar
2 tbsp Baileys
1/4 tsp Vanilla Extract

Method :

Cream together the unsalted butter and icing sugar, add the Baileys and vanilla extract and mix well.

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