This is another variation on my basic cupcake recipe. Here we use Bailey’s and milk as the liquid portion of the batter recipe, achieving a rich, creamy flavour and aroma. I cut down most of the cocoa in the recipe (it’s here just to provide a bit of colour, really) for a friend whose acid reflux prevents him from eating too much chocolate in one sitting, so the focus of the flavour is purely on the Irish cream. However, I am finding that as I experiment with various flavourings, more and more ideas come to me. This recipe could have coffee in it, for a Bailey’s coffee cupcake. Bailey’s and mint chocolate. Rich, bittersweet chocolate and Bailey’s. I even recently made a cup of chai-spiced tea with Bailey’s with pretty good results. Anyway, something to think of for the future. On to the recipe.
As before, the directions have been copied and modified from my original recipe. No originality here.
What you will need: large and medium-sized mixing bowls, whisk, spatula, 12-cake cupcake baking tray and cooling rack, oven mitts, paper cupcake liners, measuring cups and spoons
- Preheat the oven to 350 F. By the time you’re done making the batter, the oven will be ready.
- In the medium-sized bowl, add the first four ingredients (flour, baking powder, salt, cocoa powder). We’ll call this the “dry”. Whisk the dry ingredients together for 5-10 seconds to get an even mix.
- In the large bowl combine the oil and sugar. Stir them together using the whisk until they’re mixed into a fairly even cream. We’ll call this bowl the “wet”.
- Add the eggs, one at a time, to the wet ingredients. Whisk them together until the mixture is smooth and uniform.
- Add the vanilla to the wet bowl. Whisk until smooth again.
- To the wet bowl, add half of the Bailey’s milk, and half of the dry bowl contents. Whisk until the batter is smooth.
- Add the rest of the Bailey’s milk and dry ingredients. Whisk until smooth. We add these ingredients in 2 steps to make it easier to get a smooth, lump-free batter. If you added them all at once, you tend to make a bit of a mess.
- Your batter is finished. Get your cupcake tray, and put one paper cup in each spot. I don’t think I need to explain this one to you. Get the tray and cups ready.
- Scoop batter into each paper cup until they’re about 3/4 full. Use the spatula as necessary.
- Slide the baking tray onto the top rack and bake for 20 minutes.
- After they’re baked, remove the cupcake tray and let it sit for 3-5 minutes, then gently remove each cupcake from the tray and place them on a cooling rack. Once they’re cooled to room temperature, they’ll be ready to ice.
Icing them is up to you. A nice milk chocolate icing sounds good to me.