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- Recipes
- Dish type
- Cake
- Mini cakes
- Cupcakes
- Chocolate cupcakes
Been trying to think of ways to use up all the bottles of Baileys® I have been given as presents - so came up with these!
West Midlands, England, UK
6 people made this
IngredientsMakes: 24 cupcakes
- 225g golden caster sugar
- 225g margarine, at room temperature
- 1 to 2 teaspoons vanilla extract
- 3 medium eggs, at room temperature
- 225g self raising flour, sifted
- 1/2 to 1 teaspoon ground nutmeg
- 3 tablespoons Baileys® Irish cream (at room temperature)
- 150 to 200g milk chocolate chips
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- Preheat the oven to 180 C / 160 C fan / Gas 4. Line two 12-hole muffin tins with paper cases.
- Beat sugar and margarine together in a large bowl until really light and creamy. Beat in vanilla extract followed by the eggs, one at a time.
- Sift the flour and nutmeg together then add to the butter mixture. Gently mix in the Baileys® and the chocolate chips until smooth - be careful not to over mix! Divide mixture equally between paper cases, filling only to half way to ensure a good rise; tap tin gently on counter top to get rid of any air bubbles.
- Bake one tray at a time in the preheated oven on the middle shelf for 18 to 20 minutes until a skewer inserted into the centre of a cake comes out clean. Remove from the oven and leave to cool in tin for about 10 minutes. Cook the second tray. When cooled, remove gently and cool completely on a wire rack. Enjoy!
Tip
I actually made this using my Kenwood mixer, Let me know if anyone has any problems with this recipe on [email protected] Thanks
