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Bailey’s Chocolate & Caramel Irish Cream Cupcake

5

by: Moogie






Saint Patrick's Day may be over but that doesn't mean you have to wait a whole year to indulge in this delicious over-the-top treat. These cupcakes have an intense chocolate flavor with just a hint of Irish Cream and caramel and have a surprise chocolate caramel center.




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ingredients

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serves: 24

Ingredients for the cupcake:

1 Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix

3 large eggs

1/2 cup butter, melted

2/3 cup milk

1/3 cup Bailey's Irish Cream

Ingredients for Chocolate-Caramel Ganach:

10 ounces Bittersweet Chocolate, finely chopped

3.5 ounces caramels (about 10-12 candies unwrapped)

1 cup heavy whipping cream

Ingredients for Bailey's Buttercream:

1 cup shortening

1 teaspoon vanilla extract

8 cups confectioners' sugar

1/3-1/2 cup Bailey's Irish Cream

1/4-1/3 cup heavy whipping cream

Nutrition Facts
Bailey’s Chocolate & Caramel Irish Cream Cupcake

Servings Per Recipe: 24

Amount per Serving

Calories: 462

  • Total Fat: 21.7 g
  •     Saturated Fat: 10 g
  •     Trans Fat: 1.3 g
  • Cholesterol: 48.1 mg
  • Sodium: 253 mg
  • Total Carbs: 68.4 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 54.3 g
  • Protein: 3 g
VIEW DETAILED NUTRITION

how is this calculated?

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preparation

52e0c247a6651a2b7612f9bd15858146e7de418f.jpg 1.  Directions for cupcakes:

2.  Preheat oven to 350 degrees. Using a large mixing bowl, add cake mix, eggs, butter, Bailey's and milk. Mix on low until combined. Then mix on high for 2 minutes. Pour batter into paper lined cupcake pans. Bake for 20 minutes. Cool completely.

3.  Directions for Chocolate Caramel Ganache: Place chopped chocolate in medium bowl and set aside.

4.  Using a medium saucepan, heat whipping cream and caramels over medium-low heat, stirring occasionally, until the caramel have melted completely. Pour caramel cream over chocolate and stir until melted.

5.  Directions for Bailey's Buttercream: In large mixing bowl, cream shortening and vanilla for 2-4 minutes. Add in confectioners' sugar, one cup at a time. Combine Bailey's with cream in measuring cup and slowly add to sugar mixture, using more cream for a cream consistency, use less milk for a stiff consistency.

6.  Assembly: Using a sharp knife, cut out a cone-shaped section of the cupcake and set it aside. Fill cupcake holes with ganache, and place cake back over hole. Top cupcakes with buttercream. Garnish with remaining ganache and caramel syrup.

7.  For Garnish: 10 in To garnish I placed the remaining ganache a decorator bag and heated it for about seconds in the microwave to soften, sniped the tip-off the bag, and drizzled over buttercream Then drizzle with a little caramel ice cream topping.

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