Indulge in a heavenly dose of decadence with these Baileys Irish Cream Chocolate Cupcakes! They are rich and moist treats will satisfy your sweet tooth and add a delightful twist to your dessert table!
In a mixing bowl, whisk together all the dry ingredients (cocoa powder, sugar, all-purpose flour, baking powder and sea salt). Make a well, add the eggs, sour cream, vegetable oil, Baileys Irish Cream and vanilla been paste. Mix until combined. Then fold the dark chocolate chips.
2.29 oz unsweetened cocoa powder, 4.23 oz granulated sugar, 6.70 oz all-purpose flour, 1/2 Tbsp baking powder, 1/8 tsp sea salt, 3 eggs, 9.35 oz sour cream, 5.82 oz Vegetable Oil, 2 Tbsp Baileys Irish Cream, 1 tsp vanilla bean paste
Scoop the batter into your Mini Muffin Tray and gently tap the tray onto your kitchen counter to level-up the batter.
BAKE!
Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your Cake from 10 minutes). It is ready when the toothpick inserted comes out almost clean.
Once your Baileys Irish Cream Muffins are out of the oven, let it cool down completely in the mold before demolding.
CHOCOLATE BAILEYS WHIPPING CREAM PREPARATION
TIP FOR MAKING THE BEST WHIPPING CREAM: Add your heavy cream and Baileys Irish cream to your bowl along with your whisk and place them together in the freezer 15 minutes prior using it.
Take your mixing bowl out of the freezer. Add the blue agave and cocoa powder.
Beat on low until the cocoa is combined (about 1 minute), then increase the speed and beat until silky smooth. NOTE: The cream should hold when the bowl is placed upside down.
ASSEMBLY
You can pipe the chocolate Baileys whipping cream as soon as your mini muffins have cooled down. Enjoy and Bon Appétit!
* Percent Daily Values are based on a 2000 calorie diet.
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