Irish cream liqueur topped cupcakes - recipe

Irish cream liqueur topped cupcakes

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For the cakes

For the topping

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  1. 1

    Preheat oven to 170°C (fan 150°C, gas mark 3). Either line two muffin tins with paper cases or use the reusable silicone fairy cake cases.

  2. 2

    Place the flour, sugar, cocoa and chocolate chips into a large bowl.

    For this step you'll need:

    • 200g Self-raising white flour
    • 200g Unrefined light muscovado sugar
    • 6 tbsp Cocoa powder
    • 3 tbsp Dark chocolate chips
  3. 3

    Add the oil and crème fraiche and eggs. Beat together until smooth and slightly fudgy.

    For this step you'll need:

    • 150ml Sunflower oil
    • 100ml Crème fraîche
    • 2 Egg(s) (free range)
  4. 4

    Fill the cases ¾ full and bake the cakes for 20 minutes until well risen.

  5. 5

    Beat together the butter and Irish liqueur. Add the icing sugar a tablespoon at a time. Beat until smooth and creamy and all of the icing sugar is added.

    For this step you'll need:

    • 60g Butter (unsalted) softened
    • 2 tbsp Baileys
    • 175g Icing sugar
  6. 6

    Pipe the icing over the cupcakes and sprinkle liberally with the gratted chocolate. If you do not want to pipe the icing spread the icing roughly over the cakes and swirl using the back of a spoon.

    For this step you'll need:

    • Dark chocolate grated, to decorate

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