Chocolate (Caramel Filled) Cupcakes with Caramel Bailey’s

Chocolate cupcakes with chocolate caramel filling topped with Caramel Bailey’s buttercream
Makes 24
2 stick unsalted butter
¾ cup cocoa powder
1 cup Caramel Bailey’s Irish Cream
2 cups sugar
1 cup (8oz) sour cream
1 ½ teaspoons vanilla
2 large eggs
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ bag (about 6 oz) milk chocolate chips
1. Preheat oven to 350 degrees F, line cupcake tin w/ paper liners
2. Melt butter, then add cocoa powder, Bailey’s, and sugar, whisk until smooth then bring to room temperature
3. Whisk in sour cream, eggs, and vanilla
4. In a separate bowl whisk together flour, baking soda, baking powder, and salt
5. Gradually add flour mixture to wet ingredients, beat until combined
6. Stir in chocolate chips
7. Fill cupcake tins 2/3- ¾ full and bake for 15-17 minutes
8. Cool completely then cut out the middles with a cupcake corer or a paring knife
9. Fill w/ chocolate caramel filling (recipe below), and top w/ Caramel Bailey’s buttercream (below)
Chocolate Caramel Filling
1 (11oz) bag caramels, unwrapped
2 tablespoon caramel Bailey’s
½ cup chocolate chips
¾ cup powdered sugar
1. Melt the caramels & chocolate chips in the microwave for 1 minute intervals stirring in between
2. Add bailey’s & powdered sugar
3. Stir until well combined, then scoop into cored cupcakes
Caramel Bailey’s Buttercream Frosting
2 sticks butter, room temperature
3 cups powdered sugar
3 tablespoons Caramel Bailey’s
1. Cream butter, then add 1 cup powdered sugar, beat until combined
2. Add 1 tablespoon Bailey’s, beat
3. Alternate adding powdered sugar and Bailey’s, beating in between each addition, until frosting is combined and fluffy
posted 1/14/14

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