The most popular amongst the boys are what I call "alcoholic cupcakes." I'll definitely be posting more of these in a separate blog. What's fun about these cupcakes is that I get to experiment with some of the alcohol that I have on hand (gin, rum, tequila, ect) to create very flavorful cupcakes.
Today, I ran across these super yummy dark chocolate cupcakes with Baileys from Food.com. Baileys is a big favorite of mine, on the rocks or in coffee, so I instantly knew that I had to try them. If you're feeling a little more daring than I was the first time around, eliminate the coffee altogether from the frosting for a nice kick of Baileys.
- 1 1⁄4 cups flour
- 1⁄2 cup unsweetened dark chocolate cocoa powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup granulated sugar
- 1⁄3 cup vegetable oil
- 1 egg
- 3⁄4 cup buttermilk
- 3 tablespoons coffee liqueur (Baileys)
- 6 tablespoons unsalted butter, room temp (1 stick)
- 1 teaspoon brewed coffee, cooled
- 2 -4 teaspoons coffee liqueur (Baileys)
- 2 -3 cups powdered sugar
Directions:
Cupcakes
1. Preheat oven to 350 degrees F.
2. Mix together flour. cocoa, baking soda, and salt.
3. In a separate bowl, whisk together sugar, oil, and egg until smooth.
4. Whisk in flour and buttermilk, alternating between the two until it has all be added and mixture looks even. Then add Baileys.
5. Scoop batter into 12 cupcake liners. (I tend to use a 1/4 cup to scoop and use for proper measurement.)
6. Bake for 18-20 minutes, until a toothpick in the center comes out clean. (Don't they look so pretty?)
Frosting
1. Beat the butter in the bowl of an electric mixer until creamy and smooth.
2. Add the Bailey's, coffee, and beat in one cup of powdered sugar at a time until smooth.
These turned out very well! Next time I think I might make a ganache to add to the center of each cupcake.
Try it yourself and tell me what you think!
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