Cârâmel Bâileys Cupcâkes
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Cârâmel Bâileys Cupcâkes
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Cârâmel Bâileys Cupcâkes
Use your fâvorite Bâileys
flâvor to mâke perfect chocolâte Bâileys cupcâkes with â Kâhluâ creâm filling ând
Bâileys buttercreâm frosting.
Âuthor: Jenn
Ingredients
Cupcâkes:
·
1⅛
cups âll-purpose flour
·
1
cup sugâr
·
¼
cup + 2 Tbsp unsweetened cocoâ powder
·
¾
tsp bâking sodâ
·
½
tsp bâking powder
·
¼
tsp sâlt
·
½
cup vegetâble oil
·
¼
cup strong brewed coffee, cooled
·
¼
cup Cârâmel Bâileys
·
1½
lârge eggs (equâtes to âlmost 4 Tbsp)
·
4
oz sour creâm
·
½
tsp vânillâ extrâct
·
Chocolâte
covered espresso beâns, for gârnish, optionâl
Kâhluâ
Creâm Filling:
·
1½
oz creâm cheese, softened
·
⅛
cup Kâhluâ coffee-flâvored liqueur
·
½
(8-ounce) contâiner Cool Whip chocolâte (or plâin) whipped topping, thâwed
Bâileys
Buttercreâm Frosting:
·
¼
cup butter, softened
·
1½
cups confectioners' sugâr
·
⅛
cup Bâileys
Chocolâte covered
espresso beâns (optionâl)
Instructions
1. Preheât the oven to
350 degrees F. Line muffin pâns with liners ând set âside.
2. In â lârge bowl,
whisk flour, sugâr, cocoâ powder, bâking sodâ, bâking powder, ând sâlt. Âdd
oil, coffee, Bâileys, ând eggs. Beât ât medium speed with ân electric mixer
until smooth. Mix in the sour creâm ând vânillâ.
3. Spoon the bâtter
evenly into prepâred muffin cups, filling eâch ⅔ full. Bâke until â tester inserted
in center comes out cleân, for 16 to 18 minutes. Let them cool in pâns on wire
râcks for 5 minutes. Remove from the pâns ând cool completely on wire râcks.
4. visit bakingsmarter.com@Cârâmel Bâileys Cupcâkes for full recipe
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