Recipe for Sunday, August 14th, 2011:
Recipe via Endless Simmer
Prep time: unknown
Bake time: 20 minutes
Serves: 18-24 cupcakes
Ingredients [Bailey’s Irish Cream]:
- 1 cup of heavy cream
- 14 oz sweetened condensed milk
- 1 1/2 cup of Jameson Irish Whiskey
- 1 teaspoon instant coffee
- 2 tablespoon of semi-sweet chocolate, melted
- 1 teaspoon vanilla
- 1 teaspoon almond extract
Ingredients [Buttercream Frosting]:
- 3 large egg whites, at room temperature
- 3/4 cup sugar
- Pinch salt
- 1 cup unsalted butter, room temperature and cut into 16 pieces
- 3 tablespoon Bailey’s
- 2 tablespoons unsweetened cocoa powder
- 4 oz semi-sweet chocolate, melted
- 3 tablespoons Kahlua
Ingredients [Chocolate Cupcakes]:
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
(A conversion table can be found here.)
Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Make Bailey’s cream: Place all ingredients in a blender and set on high speed for 30 seconds. Keep refrigerated in a sealed container. Shake before use. Will keep for 2 months.
Combine egg whites and sugar in a large heat proof bowl. Set the bowl over (not on) simmering water in a sauce pan and heat, whisking constantly until sugar has dissolved. The mixture is ready when with it is very warm to the touch, about 2 minutes and approximately 160 degrees on an instant read thermometer.
Remove from mixture from heat and transfer to a stand mixer bowl and beat on high until egg white mixture is fluffy, led to room temperature and holds stiff peaks, about 6 minutes.
Turn the speed to medium low, add salt and the butter a few pieces at a time, beating well after each addition. Turn the speed to high and beat until mixture is creamy, about 3-5 minutes more. Evenly split buttercream into two separate bowls.
To make the Baileys buttercream add 3 tablespoons of Baileys into one bowl and beat until combined.
To make the Chocolate Kahlua Frosting in the other bowl, add 2 tablespoons of unsweetened cocoa powder and 4 oz of melted semi-sweet chocolate and 3 tablespoons of Kahlua and beat until combined.
Place each frosting in separate pastry bags and cut a small opening at the bottom. Use a third bag fitted with your preferred tip and then place both filled pastry bags inside. Make sure that the bottoms of both bags are pointed in the tip. Frost cupcakes as desired.
Optional: Sprinkle with crushed cupcake crumb and drizzle with chocolate sauce to finish.