I made these just in time for St. Patrick's day! I've always wanted to make something with Baileys and this seemed like a good time. I was really disappointed that Ocado didn't stock the Creme Caramel Baileys so I went with the Coffee Baileys instead. The cake tasted a lot like the Chocolate Rainbow cupcakes I made awhile ago. Last year I made these. It was about one week before I started the blog!
This is the best swiss meringue buttercream that I've ever made! The secret is that the butter should still be a little bit cold. When I've made it with room temperature butter in the past it hasn't been stiff enough. This was just a happy accident as I forgot to take the butter out of the fridge when I got home.
I love these little glitter flakes they're really fun! I was tempted to pour some baileys into the cake batter as well but I'd already added the water. I doubled the amount for the frosting to make up for it!
Chocolate Baileys Cupcakes
adapted from Endless Simmer (makes 16)
Ingredients
Cake
3/4 cup cocoa powder
1 1/2 cups plain flour
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 eggs
3/4 cup warm water
3/4 cup buttermilk
3 tbs vegetable oil
1 tsp vanilla
Baileys Frosting
3 egg whites at room temperature
3/4 cup sugar
pinch salt
1 cup unsalted butter slightly chilled (I used 250g so I could use the whole block up)
6 tbs Baileys
6 tbs Baileys
1. Preheat oven to 180 C and line muffin tray with paper liners. Sift together the cocoa powder, flour, baking powder, baking soda and salt in a large bowl.
2. Add the rest of the ingredients into the bowl (eggs, vanilla, sugar, buttermilk, water and vegetable oil) and whisk to combine until smooth.
3. Fill each cup 2/3 full and bake for 20 minutes. Cool completely before frosting.
4. Make the frosting by placing the egg whites in a double boiler with the sugar. Whisk until hot and sugar has dissolved.
5. Transfer the mixture to a large mixing bowl and beat on high speed for 6 minutes until fluffy and stiff peaks form. Turn speed to low and add salt and butter a few pieces at a time beating well after each. Add the 3 tablespoons of the Baileys and beat until combined, then add the last 3 and beat for a few more minutes until creamy.