Beer Mug Cupcakes with Baileys® Filling

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 box Chocolate cake mix
  • 1 Golden yellow gel or paste food coloring
  • 30 oz Modeling chocolate, white
  • 2 tbsp Powdered sugar
  • 5 oz Semi-sweet chocolate
  • 1 (8 ounce tub Topping, frozen whipped

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 2 tbsp Baileys irish cream
  • 1/2 cup Heavy whipping cream

• Liquids

  • 1 1/8 cups Water

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Description

Ingredients

• 1 box (15.25 ounce) chocolate cake mix
• 1 1/8 cups water
• 1/2 cup vegetable oil
• 3 eggs
• 5 ounces semi-sweet chocolate, finely chopped
• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 2 tablespoons Baileys® Irish Cream
• 30 ounces white modeling chocolate
• Golden yellow gel or paste food coloring
• 1 (8 ounce) tub frozen whipped topping, thawed

Directions

• 1 Pre-heat oven to 350ºF.
• 2 Make cake mix using water, oil and eggs according to package instructions.
• 3 Spray Mason jars with non-stick cooking spray, then set on a baking sheet.
• 4 Equally divide batter among jars.
• 5 Bake for 18-20 minutes until a toothpick inserted into the center of a cake comes out clean.
• 6 Cool cakes for 10 minutes. Turn jars upside down and remove cakes. Cool completely.
• 7 Make Baileys® Irish Cream ganache: Pour chopped chocolate, heaving whipping cream and powdered sugar into a microwave-safe bowl. Heat on high power for 30 seconds. Let bowl sit in microwave for 3 minutes. Remove and stir until smooth. If all chocolate is not melted, heat for 10 second increments, stirring after each. Stir in Baileys® Irish Cream.
• 8 Cut each cake to be 3 inches tall.
• 9 Use a cupcake plunger, apple corer or knife to create a well in each cake.
• 10 Pour Baileys® Irish Cream ganache into each well.
• 11 Color 20 ounces of white modeling chocolate golden yellow with food coloring.
• 12 Roll out to about 1/8 inch thickness on a non-stick mat (or on a cutting board that has been lightly dusted with powdered sugar). Cut 3 1/4 inch wide by 8-inch long strips.
• 13 Press wooden dowel at 1/2 inch intervals across each strip, creating the indentations in the beer mugs and leaving a 1/2 inch border along one edge. That will be the bottom of each beer mug.
• 14 Wrap one yellow strip around each cake, cutting the seams to match up. Brush seam edges with water and press together.
• 15 Pinch off pieces of white modeling chocolate and roll into mug handles. Attach with water.
• 16 Just before serving, spoon whipped topping into mugs.

Nutrition