I fell in love with small portioned desserts after I made Champagne Cupcakes for Two on New Years Eve. The thought of enjoying cupcakes without having to make a huge batch (and then feel guilty about eating them all) was just awesome! I have been testing and consuming desserts in small batches ever since. I recently purchased the cookbook, Small Batch Baking by Debby Maugans Nakos. I made the mocha cupcakes, filled them with Bailey’s Irish Cream infused ganache and topped it off with Chocolate Bailey’s Irish Cream whipped cream!
This cookbook has the perfect mocha cupcake. It reminds me of my favorite chocolate cupcake. The espresso taste is prevalent but not overwhelming. The sour cream in the recipe helps maintain a moist, light center. Besides, who doesn’t love a boozy cupcake?
This recipe is from Small Batch Baking by Debby Maugans Nakos. If you like to bake for just a few, I highly recommend checking out this book. It is full of mini cakes, pie, cookies and tons of other desserts!
Make 4 cupcakes
1/4 C Boiling water
3/4 tsp Instant espresso powder
1 oz Dark chocolate chips
2 tsbp Sour Cream at room temperature
Yolk from 1 large egg
1 tbsp Vegetable oil
1/2 tsp Pure vanilla extract
1/2 C All-purpose flour
1/3 C Sugar
1/8 tsp Baking soda
1/8 tsp Salt
- Preheat over to 350°
- Boil water on the stove or in the microwave. In a separate bowl, pour boiling water over espresso powder and chocolate, whisk until well combined.
- In a separate bowl, combine sour cream, egg yolk, vegetable oil and vanilla. Mix until well combined. Add to your chocolate mixture and stir.
- Lastly, add flour, sugar, baking soda and salt. Stir until well combined. Batter will be thick and slightly lumpy.
- Divide batter evenly among four cupcake liners. Liners will be about ¾ full.
- Bake for 14-16 minutes until your cupcakes are done. After 12 minutes, I suggest to carefully rotate your pan 180° to help bake evenly. To tell if your cupcakes are done, use a toothpick or knife and insert into the center of your cupcake. When your toothpick comes out clean, your cupcakes are done. Transfer to wire rack to cool.
Irish Cream Ganache
3 oz Dark chocolate chips
2 tbsp Heavy Cream
2 tsp Baily’s Irish Cream
- Combine chocolate and heavy cream in a bowl. Microwave on high for 30 seconds. Stir the heavy cream into the chocolate until mixed. Stick back in the microwave for another 15-30 seconds until melted. Whisk in Irish Cream and let cool to room temperature.
Irish Cream Whipped Cream
Adapted from The Cake Boss
1 C Cold heavy Cream
1/2 C Granulated sugar
1 tsbp + 2 tsp Dutch Cocoa Powder
1 tbsp Baily’s Irish Cream
- Put your bowl and mixer whisks in the freezer for 15 minutes to get them really cold. Combine all ingredients in your frozen bowl and whip on high for two minutes or until stiff peaks form. Return to refrigerator to allow the whipped cream to set until you are ready.
Once your cupcakes are cooled, use a knife to cut out the center of your cupcake. Use a spoon to fill the centers of the cupcake with the ganache. You may have to reheat the ganache for 15 seconds in the microwave and re-stir to make it easier to fill your cupcakes.
Use a knife to top your cupcake with whipped cream and drizzle with extra ganache. Refrigerate until you are ready to serve. This recipe will leave you with about 1 extra cup of whipped cream. Keep it in the fridge and enjoy it by the spoonful!
Editors note: Get your drink on you Irish bastard!
This recipe is also featured on Baking Bites From Other Blogs!