Chocolate cupcakes with chocolate Irish cream frosting
User Reviews
5
2 reviews
Excellent
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Prep Time
20 mins
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Cook Time
17 mins
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Total Time
37 mins
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Servings
12 -14 large cupcakes
Chocolate cupcakes with chocolate Irish cream frosting
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- For the cupcakes
- 150 g | 5 1/2oz plain all purpose flour
- 25 g cocoa powder 1/4 cup
- 165 g light brown sugar soft, 6oz
- 1/2 tbsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 100 g unsalted butter cubed, 3 1/2oz
- 2 egg large
- 100 g buttermilk 3 1/2oz
- 3 tbsp espresso or use espresso powder or Camp coffee syrup, freshly brewed
- 1/2 tbsp vanilla extract
- For the Frosting
- 300 g icing sugar 10 1/2oz
- 300 g mascarpone cheese full-fat, 10 1/2oz
- 150 g dark chocolate chopped, 5.3oz
- 25 g unsalted butter 2 tbsp
- 100 ml Irish cream Baileys, 3.3 fl oz
- 1 tsp vanilla extract
- chocolate or you can use whatever sprinkles you prefer, grated, to garnish
Instructions
- Preheat the oven to 180C (350F) and put cupcake cases into a 12 hole muffin tin.
- Put the flour, cocoa powder, sugar and salt in the bowl of a food processor or stand mixer fitted with paddle attachment. Process/mix for a couple of seconds to combine.
- Add the cubed butter and process/mix until the mixture resembles breadcrumbs.
- Add the eggs and process/mix until well combined.
- Mix the buttermilk with the coffee and vanilla extract and add gradually to the batter beating or blitzing until completely mixed in. Scrape the sides of the bowl and mix again.
- Divide the batter among the cupcake cases, filling 2/3 of the way.
- Bake for 17-20 minutes until risen and firm. Cool on a wire rack before frosting.
- Put the chocolate and butter in a bowl and set over a saucepan of barely simmering water. Allow to melt, stirring occasionally, until completely smooth. Stir in the Irish cream and mix together - the choclate will thicken slightly.
- Put the icing sugar, mascarpone and a third of the melted chocolate in the bowl of your stand mixer and start beating on low speed, increasing to maximum once the ingredients are incorporatead.
- Add the rest of the chocolate and vanilla extract and mix until completely smooth.
- Transfer to a piping bag fitted with a large star tip and generously frost each of the cupcakes.
- Add a little grated chocolate and serve.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent