Let’s admit it, chocolate makes you just a tiny bit happier right? I mean, most people like chocolate right? Add caramel, buttercream and a little Bailiey’s Irish Cream to the mix and now we’ve got a party !
Why the need for a party? Well, I’ve a grown a whole year older! Today is my birthday and I baked myself cupcakes!
Ok, to be honest, I share a birthday with a few family members on my husband’s side and I made cupcakes for all of us over the weekend. I couldn’t decide what kind of cake I wanted, so I settled on cupcakes, since they travel well, and added a little Bailey’s for a St. Patrick’s Day twist.
These cupcakes have an intense chocolate flavor with just a hint of Irish Cream and caramel and have a surprise chocolate caramel center.
I doctored up a batch of my favorite Dark Chocolate Fudge cake mix using Bailey’s Irish cream and milk and butter in place of the water and oil.
I worked on cupcakes while I watched the free Glamour Photography workshop with Sue Bryce on Creative Live. Which was so good I purchased the course so I can watch it again and again!
Any who………after the cupcakes cooled, I used a sharp knife to cut out a cone shaped section out of the cupcake and set it aside, then filled the cupcake with chocolate caramel ganache and replace the cone shaped cake back on the cupcake.
Next, I topped each cupcake with the fabulous Bailey’s Buttercream using a 1 M icing tip.
To garnish I placed the remaining ganache in a decorator bag and heated it for about 10 seconds in the microwave to soften, sniped the tip off the bag, and drizzled over buttercream. Then drizzled with a little caramel icecream topping.
I got those adorable green cake plates at Costco, but they have them on Amazon too. It’s been a few weeks, but Costco had them for $20 per box (one color, 2 sizes in each box), so I picked them up in green and white.
In case you were wondering…..I am 17,167 days old today!
I wish I could share one with you! Don’t have any Bailey’s? Trust me, you are going to want to run out and get some! These would make a great St. Patrick’s Day treat! you could replace the chocolate and caramel drizzle with green sprinkles!
Amy from Living Locurto was sweet enough to make some cute Happy Birthday cupcake flags that I printed, and put on all the cupcakes, before I took them to my sister inlaws. You can print your own FREE party Printables for Birthdays or Easter at Living Locurto!
Ingredients
- For the Cupcake
- 1 Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
- 3 Large Eggs
- 1/2 cup melted butter (butter not margarine)
- 2/3 cup milk
- 1/3 cup Bailey's Irish Cream
- For Chocolate-Caramel Ganache
- 10 ounces Bitterweet Chocolate, finely chopped
- 3.5 ounces caramels (about 10-12 candies unwrapped)
- 1 cup heavy whipping cream
- For Bailey's Buttercream
- 1 cup shortening
- 1 tsp vanilla extract
- 8 cups Powdered Sugar
- 1/3-1/2 cup Bailey's Irish Cream
- 1/4-1/3 cup Heavy Whipping Cream
- For Garnish
- Caramel Syrup
Instructions
- Preheat oven to 350°
- Using a large mixing bowl, add cake mix, eggs, butter, Bailey's and milk and mix on low until combined. Then mix on high for 2 minutes.
- Pour batter into paper lined cupcake pans. Bake for 20 min.
- Cool completely.
- Place chopped chocolate in medium bowl and set aside.
- Using a medium sauce pan, heat whipping cream and caramels over medium-low heat, stirring occasionally, until the caramels have melted completely.
- Pour caramel cream over chocolate and stir until melted.
- In large mixing bowl, cream shortening and vanilla for 2-4 minutes.
- Add in powder sugar, one cup at a time
- Combine Bailey's with cream in measuring cup and slowing add to sugar mixture, using more cream for a creamy consistency, use less milk for a stiff consistency.
- Using a sharp knife, cut out a cone shaped section of the cupcake and set it aside setting next to each cupcake.
- Fill Cupcake holes with ganache, and place cake back over hole.
- Top cupcakes with buttercream.
- Garnish with remaining ganache and caramel syrup.
Notes
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© TidyMom. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
http://tidymom.net/2012/baileys-irish-cream-cupcakes/
More St. Patrick’s Day Treats:
Shamrock Cake from i am baker
Grasshopper Cocktails from Dine and Dish
Green Velvet Cheesecake from Recipe Girl
Irish Car Bomb Brownies from A Spicy Perspective
Mint Chocolate Chip Cookies from TidyMom
St. Patrick’s Day Beer Mug Cupcakes from i am baker
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About TidyMom
These are TO_DIE_FOR!!!!
How perfectly sweet of you to give us this recipe on your birthday! I’ve been making some of your other cupcake recipes, and let’s just say, my family is very happy.
I have a question
My husband has been buying Bailey’s Irish Cream creamer for coffee… and I was wondering if this might be a usable substitute for the milk in the recipe, just to increase the Irish cream flavor?
I made these last night and took them to work and they got rave reviews; so delicious! This recipe is definitely a keeper.
Happy belated! These cupcakes look divine!
I love cupcakes and photo tutorials! I can only imagine the incredible flavor Bailey’s gives these treats!
Hello lovelies, come to momma.
Love it when you make cupcakes Cheryl xoxo
These sound absolutely perfect. I’m not a big drinker, but I love me some Bailey’s, so these are right up my alley.
Made these tonight. My oldest said “The BEST ever!” thank you do much and happy belated birthday!!!
Wow, these look AMAZING!! Definitely going to have to figure out a way to make a smaller batch for the hubby and I for St. Patrick’s Day. Thanks for sharing!!
OH MY GOD – these are FABULOUS! Love the decor as well
Love for you to share it at my Linky Party
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Mmm. These look super yummy.
I made these. They are DELICIOUS!!!! They were easy to make and looked absolutely beautiful. Thank you so much for sharing this recipe.
These sound delicious and am going to make them for a rubber stamping “event” I’m going to the end of the month. You say cupcakes travel well so what kind of a carrier do you transport them in?
Thanks
Kathy
What kind of caramels do you ues for the Ganache part ? The little soft square one’s that come in a clear wrapper ? Thanks Ang