Caramel Baileys Cupcakes

• Produce

  • 1 Chocolate covered espresso beans

• Refrigerated

  • 1 1/2 Eggs, large

• Baking & Spices

  • 1 1/8 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/4 cup Caramel baileys
  • 3/8 cup Cocoa powder, unsweetened
  • 1 1/2 cups Confectioners' sugar
  • 1/2 (8-ounce container Cool whip chocolate
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Drinks

  • 1/4 cup Coffee, strong

• Dairy

  • 1/4 cup Butter
  • 1 1/2 oz Cream cheese
  • 4 oz Sour cream

• Beer, Wine & Liquor

  • 1/8 cup Kahlua coffee-flavored liqueur

• Other

  • ⅛ cup Baileys

Found on bakingsmarter.com

Description

Ingredients

• 1⅛ cups all-purpose flour
• 1 cup sugar
• ¼ cup + 2 Tbsp unsweetened cocoa powder
• ¾ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup vegetable oil
• ¼ cup strong brewed coffee, cooled
• ¼ cup Caramel Baileys
• 1½ large eggs (equates to almost 4 Tbsp)
• 4 oz sour cream
• ½ tsp vanilla extract
• Chocolate covered espresso beans, for garnish, optional
• 1½ oz cream cheese, softened
• ⅛ cup Kahlua coffee-flavored liqueur
• ½ (8-ounce) container Cool Whip chocolate (or plain) whipped topping, thawed
• ¼ cup butter, softened
• 1½ cups confectioners sugar
• ⅛ cup Baileys

Directions

• Preheat the oven to 350 degrees F. Line muffin pans with liners and set aside.
• In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, coffee, Baileys, and eggs. Beat at medium speed with an electric mixer until smooth. Mix in the sour cream and vanilla.
• Spoon the batter evenly into prepared muffin cups, filling each ⅔ full. Bake until a tester inserted in center comes out clean, for 16 to 18 minutes. Let them cool in pans on wire racks for 5 minutes. Remove from the pans and cool completely on wire racks.
• Kahlua Cream Filling - In a small bowl, whip the cream cheese at medium speed with an electric mixer until smooth. Slowly add the Kahlua and fold in the whipped topping. Cover and chill.
• Spoon Kahlua Cream Filling into a pastry bag with a long narrow tip. Insert the tip into the top of cupcake and squeeze about 1 tablespoon of filling into center of each cupcake.
• Baileys Buttercream Frosting - In a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners sugar, beating until smooth, then add in the Baileys.
• Pipe the Baileys Buttercream frosting on top of the cupcakes and garnish with chocolate covered espresso beans.