Recipe | Eat Dessert First | "Baileys Irish Cream Cupcakes with Chocolate Glaze" by Sue Ready

Cook's Notes: I pulled out all the stops for a dessert to celebrate the 4th with my favorite cake ingredients. It's moist flavorful, decadent with chocolatey goodness in every bite. Recipe makes 2 dozen cupcakes or one 13 x 9 pan.

Cake Ingredients:

  • 2 cups flour
  • 1- 3⁄4 cups sugar
  • 3⁄4 cup cocoa
  • 1⁄4 tsp. salt
  • 1 TB. baking soda
  • 1 large egg
  • 2⁄3 cup vegetable oil
  • 3⁄4 cup buttermilk (be sure to shake container before pouring)
  • 1⁄4 cup Baileys Irish Cream
  • 1 cup strong black coffee
Cake Directions:
  • Sift dry ingredients together.
  • Beat egg, oil, buttermilk, liqueur, coffee together.
  • Add to the dry ingredients; beat together for about 3 minutes.
  • Line muffin pan with cupcake lines. Pour batter in.
  • Bake at 350 for cupcakes 18 minutes or 28 minutes for a 13 x 9 pan.
  • Cool before adding glaze.
Dark Chocolate Glaze Ingredients:
  • 4 oz. bar bittersweet or semi sweet chocolate
  • 1/3 cup heavy whipping cream
  • 1/4 cup light corn syrup
  • 1 tsp. vanilla extract
  • Optional 1 TB. Baileys 
Directions:
  • In a small saucepan bring to a boil over a medium low heat heavy cream, corn syrup and vanilla. Whisk a few times to blend. Remove from heat and add in chocolate pieces and Baileys if using. Let mixture sit a minutes or two and blend until smooth. If too thick add a little heavy cream and mix well. 
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