The classic chocolate cupcake gets all grown up with a touch of boozy frivolity. Classic irish cream liqueur adds that sweet and creamy contrast to a classic chocolate cupcake, why have just chocolate when you can add a touch of tipple! I won't blame you if you eat them all..
55g dark chocolate
a pinch of coffee granules
2 tsp baileys
100g self raising flour
50g plain flour
15g cocoa powder
a pinch of bicarbonate of soda
120g caster sugar
For the buttercream topping
200g icing sugar
a lashing of baileys to blend to the consistency of your choice
Pre-heat your oven to 160c/Gas mark 3 and pre line your cupcake tray with paper cases.
Place the butter & dark chocolate into a large bowl to melt over a pan of boiling water. Stir until it has melted and leave aside to cool.
Sift the flours, cocoa & bicarbonate of soda together in a separate bowl, adding the caster sugar. Make a well in the center and add the egg, milk and your cooled chocolate mixture, beat well.
Add a pinch of coffee granules and the baileys to the mixture, beating well.
Fill your cupcake cases and bake for 30 minutes, or until they are springy to the touch.
Leave your cupcakes to cool whilst you prepare the buttercream, blending butter with icing sugar to a stiff mixture. Now start adding small quantities of baileys at a time to soften this mixture until it reaches a soft consistency.
Simply pipe onto your cupcakes once they have cooled down and you should have a delightful boozy dozen of cupcakes.
Best eaten: As soon as possible, the chocolatey boozy consistency tastes delightful when the cupcakes are a touch warm.