Do you fancy some indulgent baking? Then check out these Baileys Chocolate Ganache cupcakes. Fluffy chocolate cake filled a decadent Baileys ganache and topped with an Irish Cream buttercream. An utterly fabulous cupcake, to celebrate any occasion.
Sometimes only cake will do...
This past week has been chaotic, up and down the country for business and pleasure, then topped off with the latest Windows update totally killing my laptop.
Cue frantic backups and emergency purchases of an external hard drive to back everything up. If you take anything from this post, the main thing is to make sure you have a backup plan!
So to celebrate the laptop being on the mend, its time to get the recipe for these decadent Baileys cupcakes out there.
Bring out the Baileys Irish Cream
Baileys cupcakes have always been one of my ultimate Christmas bakes! But, there's nothing to say that you can't make them all year round.
In fact, they'd be absolutely perfect for St. Patricks Day, switch out the sprinkles for little shamrocks and you're good to go.
For as long as I can remember though, Baileys has always meant Christmas in our house. Stocking up for cosy evenings in front of the fire with Christmas movies.
If there wasn't a bottle of Baileys, then were we even doing Christmas right?
Over the years, I've had a love/hate relationship with the Irish Cream, until I learnt that actually it was pretty spectacular in cakes.
During Christmas in my old bakeshop, the chocolate Christmas Tree topped Baileys cupcakes filled with chocolate ganache always sold out in minutes flat.
Right then, do I need to sell these beauties to you, or are you already there and writing up your shopping list?
What makes the perfect Baileys Chocolate Ganache Cupcake
If you need an extra little bit of persuasion, then let me tell you that not only do these Baileys cupcakes look fabulous and ready for festive parties, they are also insanely delicious.
Imagine a moist and fluffy chocolate cupcake perfectly balanced with a Baileys chocolate ganache in the centre, topped off with a creamy buttercream frosting, giving you Baileys in every bite.
To decorate for Christmas, go for some festive green, red and white sprinkles, and Baileys chocolate. I found Baileys Wafer Rolls on a grocery shop trip.
A simple buttercream swirl gives the cupcakes a Christmas Tree feel too. And lastly a sprinkle of cocoa powder to finish them off.
I can't tell you enough, that these Baileys Chocolate Ganache cupcakes taste simply divine!
There is just the right balance of Baileys to chocolate, and the ganache adds an indulgent touch.
If you wanted to make them a little less boozy, switch out the ganache and add in some extra buttercream frosting.
Whichever way you go, I promise you, you'll be adding them to your Christmas baking every year!
Tips for perfect Baileys Chocolate Cupcakes
- 70% Dark Chocolate - Using a good quality dark chocolate is always the best place to start when making chocolate cupcakes. In my shop, I used to use, and I still use, Callebaut 70% Belgium Dark Chocolate - it's perfect for melting and baking, without a bitter aftertaste
- Wide piping nozzles - Make sure you use a wide enough nozzle, I like to use either the Wilton 1M or 2D nozzles for swirling my buttercream. I find the 2D is wider so you get a higher swirl than the 1M.
- Decoration Sprinkles - Keep an eye on your local bake supplies store or online for St Patricks Day sprinkles to jazz up your Baileys cupcakes
Take a look at these other festive recipes...
- No Churn Mince Pie Ice Cream
- Rice Krispie Treat Christmas Puddings
- Gingerbread Reindeer
- Peppermint Pinwheel Cookies
- Buttery Shortcrust Mince Pies
Pin Baileys Chocolate Ganache Cupcakes
Are you tempted to give these a go? Trust me, they are utterly worth it, especially the Baileys chocolate ganache (I could eat it with a spoon on its own).
If you do decide to give these Baileys Chocolate Ganache Cupcakes a go, whether it's for Christmas or St. Patricks Day, or just because you fancied making them, then don’t forget to drop me a line and tell me how you got on and please rate using the stars as well.
Baileys Chocolate Ganache Cupcakes
For the Ganache
For the Cupcakes
- To make the ganache: Add the chocolate to a heatproof bowl.
- In a small saucepan over low heat, warm the cream until it is just about to boil, but don't boil it!
- Remove the cream from the heat and pour over the chocolate. Gently stir together until the heat of the cream has melted the chocolate. Add the Baileys and stir through.
- Set aside to slightly cool.
- To make the cupcakes: Preheat oven to 180C and line a deep muffin tray with 12 cupcake cases.
- Add the chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively melt in the microwave in 30 second blasts. Set aside to cool.
- Using a stand mixer with the paddle attachment, beat the butter until softened. Alternatively, you can make the cake batter, in a large mixing bowl, by hand or with an electric hand whisk.
- Add the sugar to the softened butter and cream until light and fluffy. Add the eggs, one at a time, to the creamed mixture. Beat well between adding each egg.
- Add the cooled espresso coffee and melted chocolate, and mix until well combined.
- Sift the flour, cocoa powder and baking powder together, and add to the mixture. Gently mix together until the cake batter is soft and smooth.
- Use an ice cream scoop to divide the batter between the cupcake cases, approximately 1 scoop per case.
- Bake for 18 minutes, or until a toothpick inserted comes out clean. Leave to cool on a wire rack.
- To make the frosting: In a large bowl or stand mixer, beat the butter until soft. Add half of the icing sugar and the Baileys. Beat until smooth.
- Add the remaining icing sugar and Baileys. Beat until smooth. Be careful not to overbeat the frosting as it will slacken and maybe runny when piping.
- To fill and decorate the cupcakes: With an apple corer or melon baller, hollow the top of cupcakes and fill with the Baileys chocolate ganache.
- Fit a piping bag fitted with a 1cm star nozzle, and fill with the buttercream frosting. Hold the piping bag above the cupcake and pipe the buttercream in a swirl.
- Decorate with sprinkles and decorations.
- Why not warm up a little of the left over chocolate ganache and drizzle over the top of the cupcakes? Or add 1 teaspoon of cocoa powder into the frosting mixture to add a little extra chocolatey taste.
- The cupcakes will keep up to 3 days in a sealed container, and the ganache will keep up to a week in the fridge. You might need to gently warm it before using.
YOUR OWN NOTES
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.