You Might Need A Designated Driver After Eating These Baileys Truffle Cupcakes

Many desserts that have some type of liquor usually might have a little splash, and that is it. However, these Baileys Truffle Cupcakes have Baileys in every part of this cupcake.


There is Baileys in the cupcake itself, in the chocolate truffle, and the sweet surprise center.

This is definitely a cupcake that you want to share with a few of your guests because most likely you will receive many compliments.

Ingredients:
50g cocoa powder
175g all-purpose flour
½ tsp salt
½ tsp bicarbonate of soda
225g caster sugar
175g unsalted butter, softened
2 large eggs, at room temperature
1 tsp vanilla extract
160ml milk
15ml or 2 tbsp Baileys
1 can of edible gold colour mist
2 sheets edible gold leaf. (see notes)
Choc Sauce (recipe on thescranline.com)
2 tbsp Baileys

Frosting
1 Batch Chocolate ganache frosting
3 tbsp Baileys

Baileys Truffles
300g dark cooking chocolate
150ml thickened/heavy cream (at least 35% fat content)
3 tbsp Baileys

Choc Coating
300g dark cooking chocolate
3 tbsp vegetable or canola oil

 

Procedure:

Baileys Truffles
To prepare truffles combine chocolate, cream and Baileys to a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until mixture is smooth.

Cover with plastic wrap and chill for 1 hour. Roll about 1 ½ tbsp (it doesn’t have to be exact) in a ball. Insert a paper straw or lollipop stick at the bottom of each truffle, set on to a baking tray and refrigerate for 15 min.

To prepare chocolate coating melt chocolate in the microwave for 20 seconds at a time, mixing each time until it’s smooth. Add oil and mix really well until it’s well combined.

Dip each truffle into the prepared choc coating and allow excess to drip off. Sit up right in a tall cup and allow chocolate to set.

To finish off truffles roll around on gold leaf sheet.

Cupcakes
Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.

In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.

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