Makes 16 These are best made and eaten on the day, though you can freeze the little cakes, then defrost and decorate with the frosting on the day. 100g butter 100ml milk 150g pack dark chocolate, with a minimum of 70% cocoa solids 3 large eggs 250g caster sugar 2 tsp vanilla sugar 250g self-raising flour 2 tsp cocoa For the frosting 50g butter 225g icing sugar 3 tbsp (54 ml) Baileys Irish Cream 100g cream cheese Chocolate sprinkles, hundreds and thousands or ribbons of choice
Preheat the oven to 180c, 160 fan, gas mark 4 Melt the butter over a low heat with the milk and chocolate, stirring. Meanwhile cream the eggs and sugars together with an electric whisk until thick, pale and creamy – this will take about 6-8 minutes. With the whisk still running add the chocolate mixture in a steady slow stream. Once mixed, sieve over the flour and cocoa and fold in. Spoon into 16 muffin cases in a deep muffin tin and bake for about 20 minutes or until the cupcakes are risen and springy to touch. While they cool, make the frosting. Put all the ingredients into a bowl and beat with a hand held electric whisk or wooden spoon until combined. Chill for 20 minutes. Spoon over the cooled muffins and sprinkle with decorations of your choice or tie with coloured ribbons as seen in the picture. Contains 0.9 units of alcohol per 16 cup cakes / 0.05 units per cup cake. Recipe from Baileys