Wednesday, January 25, 2012

Bailey's Dark Chocolate Brownie Cupcakes

These cupcakes are not for the faint of heart.

They are VERY dark, VERY rich, VERY chocolatey, and VERY VERY VERY much filled with Bailey's.



Shown frosted with Cookie Dough Dip


We made these in normal cupcake tins, which resulted in MONDO cupcakes. When I make these again, I will definitely use mini tins -- they are that rich and fudgy.

Bailey's Dark Chocolate Brownie Cupcakes
Serves ~20.

~A~
225g. (about 2 sticks) butter
400 g. dark chocolate, chopped

~B~
3/4 C. brown sugar (150 g.)
1/2 C. white sugar (~100 g.)

7 eggs, whisked
3 t. vanilla extract
100 ml. Bailey's
3/4 t. salt

~C~
1 1/2 C. flour (~149 g.)
3 T. cocoa
1/2 C. dark chocolate chips (90g.)







Method:
Preheat oven to 170 C

1. Melt ~A~ and set aside to cool to room temperature.
2. Add ~B~ to ~A~
3. Fold in ~C~
4. Pour into paper-lined muffin tins. If the batter is too thick add more Bailey's :D
5. Bake 30-35 mins.




DELICIOUS!