Triple Baileys Shooter Cupcakes
Chocolate chip cupcakes and mocha frosting—infused with Baileys Irish Cream and topped with a candy cupful of the after-dinner drink!—turn a grown-up gathering into a full-on St. Patrick’s Day party!
CUPCAKES 2 Tbs. instant coffee powder
1 Tbs. hot water
1 pkg. (16.5 oz.) French vanilla cake mix
3 eggs
1/2 cup + 2 Tbs. Baileys Irish cream liqueur
1/3 cup oil
1/2 cup mini chocolate chips SHOOTER CUPS 1 1/2 cup bright white candy melts, melted
FROSTING 2 tsp. instant coffee powder
2 Tbs. hot water
2 cups butter (1 lb.), at room temperature
4 cups confectioners’ sugar, from 2 (16 oz.) pkgs.
1/2 cup unsweetened cocoa powder
1/2 Irish cup cream Baileys liqueur
ASSEMBLY Light corn syrup
Green edible glitter
Light green and white jimmies or sprinkles
1 1/2 cups Baileys Irish cream liqueur
Leprechaun decorations, optional
Cupcakes: Preheat oven to 350°F. Line 24 muffin cups with cupcake liners. Dissolve coffee powder in hot water; cool. On low speed, beat cake mix, eggs, 1/2 cup water, 1/2 cup Baileys, oil and coffee mixture until blended, 30 seconds; on medium, beat 2 minutes. Stir in mini chips. Divide batter among cupcake liners. Bake 18-20 minutes or until toothpick inserted into centers comes out clean. While cupcakes are still hot, using toothpick, poke several holes in top of each cupcake. Brush with remaining 2 Tbs. Baileys. Cool.
Shooter cups: Using small brush, paint half of candy melts on inside of each of 24 mini cupcake liners, as shown. Place on baking sheet. Refrigerate until set, 15 minutes. In microwave on High, remelt remaining candy melts in 10-second intervals; paint second coat of candy in each liner. Refrigerate until set, about 15 minutes.
Frosting: Dissolve coffee powder in hot water; cool. On medium, beat butter until fluffy, 2 minutes. On low, gradually beat in confectioners’ sugar, then cocoa powder, Baileys and coffee mixture; on medium beat until light and fluffy, 2 minutes. Transfer to pastry bag fitted with medium star tip.
Assembly: Carefully peel paper liners from mini cupcake liners, as shown. Brush edges of cups lightly with corn syrup; dip into edible glitter. Pipe frosting on cupcakes; sprinkle with jimmies. Just before serving, place mini cups on cupcakes; fill with Baileys.
NOTE: For nonalcohol version, substitute an equal amount of chocolate milk for Baileys.
Servings: 24. Cals.: 588. Protein: 4 g. Fat: 34 g. (18 g. saturated). Trans fat: 1 g. Chol.: 98 mg. Carbs.: 58 g. Sodium: 292 mg. Fiber: 1 g. Sugar: 47 g. Kitchen time: 2 hours. Total time: 3 hours.