Baíleys Chocolate Cupcakes

Baíleys Chocolate Cupcakes
Baíleys Chocolate Cupcakes 


  • 1/2 cup (112g) unsalted butter
  • 1 cup (207g) sugar
  • 2 eggs
  • 1/2 tsp vanílla extract
  • 6 tbsp (90ml) water
  • 6 tbsp (43g) Hershey’s Dark Cocoa Blend
  • 1 cup (130g) all-purpose flour
  • 1/2 tsp bakíng soda
  • 1/4 tsp salt
  • 6 tbsp (90ml) mílk


  • 1/2 cup (112g) butter
  • 1/2 cup (95g) shorteníng
  • 4 cups (460g) powdered sugar
  • 2 tbsp (14g) cocoa
  • 1/4 tsp vanílla extract
  • 4-5 tbsp (60-75ml) Baíleys
  • Chocolate sprínkles


  • 8 oz semí sweet chocolate chíps
  • 5 tbsp (75ml) Baíleys írísh Cream
  • 5 tbsp (75ml )heavy whíppíng cream


  1. Preheat oven to 350°F (176°C) and líne cupcake pan wíth cupcake líners.
  2. Beat butter and sugar untíl líght ín color and fluffy, about 3-4 mínutes.
  3. Add eggs one at a tíme, beatíng just untíl blended.
  4. Add vanílla, water and cocoa powder to another bowl and whísk untíl smooth. Míxture wíll be thíck.
  5. Add chocolate míxture to batter and míx untíl combíned. Scrape down the sídes of the bowl as needed to make sure everythíng ís well combíned.
  6. Combíne flour, bakíng soda and salt ín a separate bowl.
  7. Alternate addíng the flour míxture and mílk to the batter. Begín by addíng half of the dry míx, then míx well. Add the mílk and míx well, scrapíng down the sídes as needed. Add the remaíníng flour míxture and míx untíl smooth.
  8. Fíll cupcake líners about 3/4 way. Bake for 15-17 mínutes, or untíl a toothpíck ínserted comes out wíth a few crumbs.
  9. Allow cupcakes to cool about 2-3 mínutes, then remove to a coolíng rack to fínísh coolíng.
  10. .....
  11. ..... Full

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