Print Recipe
5 from 1 vote

Baileys ultimate chocolate cupcakes with a surprise inside

Chocolate chip sponge with Baileys chocolate frosting and a hidden core of Baileys ganache.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: cakes and bakes, Cookies
Keyword: Baileys, cakes, chocolate cupcakes, cupcakes
Servings: 12
Author: Emily Leary

Ingredients

For the sponge:

  • 150 g butter
  • 200 g sugar
  • 3 medium eggs
  • 1 tsp baking powder
  • 200 g self-raising flour
  • 1 tbsp cocoa
  • 2 tbsp whole milk
  • 100 g melted dark chocolate
  • 100 g dark chocolate chips

For the Baileys ganache:

  • 150 ml double cream
  • 50 ml Baileys
  • 200 g milk chocolate

For the frosting:

  • 170 g butter
  • 500 g icing sugar
  • 50 ml whole milk
  • 2 tbsp Baileys
  • 4 tbsp drinking chocolate powder
  • Chocolate decorative hearts optional

Instructions

To make the sponge:

  • Preheat the oven to 190C (170C fan, 375F)
  • Beat the butter and sugar together until fluffy
  • Beat the eggs separately, then beat into the mix bit by bit
  • Sieve in the flour, cocoa and baking powder and fold through
  • Fold in the milk to loosen
  • Fold in the cool melted chocolate
  • Fold in the chocolate chips
  • Spoon into a 12 hole muffin tray lined with paper cases
  • Bake for 18-20 minutes until just firm on top
  • Leave to cool completely on a wire rackTo make the ganache
  • Heat the cream and Baileys in a saucepan until just beginning to simmer.
  • Break the milk chocolate into a bowl and pour the heated cream mixture over it.
  • Stir until it melts together, forming a glossy ganache
  • Leave to cool to room temp

Prepare the core:

  • Cut out a hole from the centre of each cupcake - I used a cupcake corer from Lakeland
  • Pour the cool ganache into each hole, up to the top
  • Leave until it feels set to the touch (15-30 minutes)

To make the frosting:

  • Beat the butter on its own until fluffy
  • Add the icing sugar, drinking chocolate powder and milk and beat together - starting slow and then speeding up until pale fluffy
  • Add the Baileys and beat again
  • Transfer into a piping bag with an closed star nozzle and pipe high swirls, keeping the bag upright to give lovely frilly swirls
  • I topped mine with some chocolate hearts