Milky Way Cupcakes

Chocolate cake, with nougat filling, topped with caramel buttercream. All three “layers” made with Caramel Bailey’s.
 
Caramel Bailey’s Chocolate Cake– makes approx 30 cupcakes
2 sticks unsalted butter, room temp
3/4 cup baking cocoa
1 cup Caramel Bailey’s
2 cups granulated sugar
1 cup sour cream
1 1/2 teaspoons vanilla
2 large eggs, room temp
2 cups all-purpose flour
3/4 teaspoon baking SODA
1/2 teaspoon baking POWDER
1/2 teaspoon salt
1 (12oz) bag semi-sweet chocolate chips
  1. pre-heat oven to 350 degrees F
  2. melt butter, until it turns a golden brown
  3. add Bailey’s, sugar, and cocoa and whisk until smooth
  4. bring to room temp, then whisk in eggs, vanilla, and sour cream
  5. whisk flour, baking soda, baking powder, and salt together
  6. gradually add flour mixture to cocoa mixture, and beat for approx 2 min, or until well combined
  7. stir in chocolate chips
  8. fill cupcake tins 3/4 full, and bake for 17-19 minutes, or until tooth pick comes out clean.
  9. allow to cool completely on wire racks
  10. then using a paring knife, cut out the centers
 
 
“Nougat”
1 (12 oz) bag chocolate chips
1 (16 oz) tub marshmallow Fluff
2 tablespoons Caramel Bailey’s
    1. in a microwave safe container melt chocolate chips, in 30 second intervals, stirring in between
    2. add Bailey’s and Fluff, mixing until well combined
    3. using a teaspoon (or tablespoon) scoop into cored cupcakes
 
 
Caramel Buttercream
1/2 cup caramel topping (I used Smucker’s)
1/2 cup Caramel Bailey’s
2 sticks unsalted butter, room temp
5 cups powdered sugar, sifted
  1. cream butter, add 3 cups powdered sugar, beat until combined
  2. add caramel & Bailey’s, beat
  3. gradually add remaining powdered sugar, beat on low until smooth
 
 
 
Posted 7/1/12
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