Rich, rich in chocolate and with a divinely moist interior, these Chocolate Cakes with Irish Cream Topping are simply amazing. The cream cheese frosting with a hint of Irish cream tastes great and goes well with chocolate cupcakes. The perfect way to celebrate St. Patrick’s Day or any special occasion.
Source: Home Cooking Adventure
Ingredient
Make 12 cupcakes
3/4 cup (95g) all-purpose flour
1/3 cup (40g) cocoa powder
1/2 teaspoon (2g) salt
1/2 teaspoon (2g) baking powder
1/4 teaspoon instant
1/3 cup (75g) unsalted butter, melted
2/3 cup (135g) sugar
3 eggs
1 teaspoon (5g) vanilla extract
2/3 cup (150g) sour cream
3 oz (80g) semi-weekly chocolate, melted
Irish Ice Cream Frosting
9 oz (250g) cream cheese, room temperature
1/2 cup (60g) powdered sugar
3 tablespoons (40ml) Baileys Irish Cream
2/3 cup (200g) whipped cream, 35% fat
1. Preheat oven to 350°. Line a muffin pan with parchment paper.
2. In a medium bowl, mix flour, cocoa powder, instant coffee, baking powder, and salt.
3. In another bowl, mix butter and sugar until thick and creamy. Add eggs, one at a time, vanilla extract and mix to combine.
4. Set mixer to low, alternating adding flour and sour cream mixture gradually until all is well mixed.
5. Add melted chocolate and mix to combine.
6. Scoop the dough evenly between the liners, each ball about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center reveals a few crumbs.
8. Let cool on pan for about 5 minutes, then remove to rack to cool completely before solidifying.
9. Prepare cream cheese frosting: In a bowl, whip cream cheese, then add powdered sugar. Add Baileys Irish cream and mix to combine. In another bowl, whip cream with an electric mixer until stiff peaks form. Gradually fold the folds together.
10. Place the frosting in a piping bag equipped with an open star tip (11mm) and cupcakes.
11. Garnish with cocoa powder if desired.
12. Serve immediately or refrigerate until ready to serve. If refrigerated, keep them close to room temperature before
service.
