I baked these cupcakes for two friends’ farewell party. It’s an extremely easy recipe as no electric mixer is required to make these cupcakes (hooray!) The cake base is actually a boozy Baileys Chocolate Cupcakes that I’ve made before while the topping is a simple ganache, chilled until firm enough and piped onto the cupcakes.
Verdict? All the cupcakes were polished off after dinner and I’m really glad everyone enjoyed it! And I’m sure you would too 😉
For the step-by-step photos, please refer to the original Baileys Chocolate Cake recipe. I’ve modified the recipe (see below) a little for the cupcakes version. 🙂
- 250 grams (2 cups) plain flour
- 1¼ teaspoon baking soda
- ½ teaspoon salt
- 95 grams (1 cup) natural cocoa powder
- 300 grams (2 cups) sugar
- 250 ml (1 cup) brewed strong coffee, can be hot or at room temperature
- 225 grams (2 sticks; 1 cup) butter, chopped, can be cold or at room temperature
- 375 ml (1½ cups) Baileys Irish Cream
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 225 grams finely chopped plain chocolate (you can use a mix of semi-sweet and dark - I used 50/50)
- 250 ml (1 cup) heavy cream
- 3 tablespoons Bailey's Irish Cream (optional)
- Preheat the oven to 160 degrees Celsius. Prepare the cupcake liners and set aside.
- Measure the plain flour, baking soda and salt in a small bowl. Whisk the mixture with a wire whisk to distribute the baking soda and salt evenly.
- In a small pot, measure the cocoa powder and sugar. Add in the coffee and butter. Heat the mixture on medium heat, and whisk frequently until all the butter has melted, and the cocoa powder and sugar has dissolved. Pour the cocoa-coffee into a large mixing bowl and let it rest for 10 minutes to cool down.
- Stir in the Baileys. Crack in one egg into the cocoa-coffee mixture and whisk it in until it has been fully incorporated. Whisk in the second egg then whisk in the vanilla extract.
- Sift in the flour mixture and whisk in gently until all the flour has been incorporated. The cake batter will be thin (very liquidy) and bubbly (because of the reaction between the baking soda and the cocoa powder). Fill the cupcake liners ¾ full and bake for 20 - 25 minutes until a skewer inserted into the centre of the cupcake comes out with very little crumbs. Place the cupcakes on a wire rack and let cool completely.
- Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a pot until almost boiling then pour it over the chopped chocolate. Leave it aside in a warm place for 3 minutes, then stir with a whisk until all chocolate has melted. Add in the Baileys and stir to combine. Leave the ganache to cool (you can speed up the process by placing it in the refrigerator) until it is thick enough to be piped.
- Transfer the ganache into a piping bag and pipe decoratively onto the cupcake. Decorate with chocolate pearls and serve.
 Use only natural cocoa powder (not Dutch-processed cocoa powder) in this recipe – natural cocoa powder is acidic and will react with the baking soda used. The brand I used is Hershey’s natural unsweetened cocoa powder. If you want to use Dutch-processed cocoa powder, omit the baking soda and substitute it with baking powder (I’m not sure if you can substitute it on a 1:1 ratio, I’ve never tried before…)
 Not a fan of Baileys? Substitute with Guiness – which is from the original recipe!
 I usually test-bake one cupcake before baking the whole batch – I fill one cupcake liner 3/4 full and bake to see how tall the cupcake will rise, if it overflows, I’ll fill the cupcake lesser than 3/4 full and if it did not rise to the height I like, I would fill the cupcakes a little more.