Bailey's Spiked Cupcakes

We had a rough week, and these spiked cupcakes did just the trick. Adapted from Too Many Chefs.


Ingredients

--Cupcakes--
4 oz semi-sweet chocolate
1/2 cup brown sugar
1 cup granulated sugar
1/2 cup butter
6 Tbs Bailey's Irish Cream
3 eggs
2 cups all-purpose GF flour
1 tsp guar gum
1 tsp baking powder
2/3 cup milk

--Frosting--

1 1/2 sticks unsalted butter, softened
2 powdered sugar

3 Tablespoons Bailey's (or more, depending on your mood)

Instructions

1. Preheat oven to 350 F and butter or spray down a mini-muffin pan. Melt chocolate over low heat with the Bailey's and brown sugar. Stir often until smooth.

2. Cream butter with sugar in an electric mixer. Add eggs one at a time,  then milk. Gradually mix in the flour, guar gum and baking powder.

3. Once everything is fully incorporated, add the chocolate and stir through.

4. Spoon into mini-muffin tin and bake for 35 minutes. They should be a little soft in the middle, to retain moisture-- these can get /really/ dry if you overcook.

5. Frosting! Cream butter in the mixing bowl, then gradually beat in powdered sugar. Stir in Bailey's to taste.

I piped the frosting on with my Pampered Chef gun, but depending on how much you were "tasting" the frosting, you might want to just slap it on with a spoon.

Enjoy!


- Jezebel