Bailey’s Irish Cream Cupcakes with Chocolate & Caramel

Ingredients

For the Cupcake

•  1 Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
•  3 large eggs
•  1/2 cup melted butter
•  2/3 cup milk
•  1/3 cup Bailey’s Irish Cream

For Chocolate-Caramel Ganache

•  10 ounces bitterweet chocolate, finely chopped
•  3.5 ounces caramels (about 10-12 candies unwrapped)
•  1 cup heavy whipping cream

For Bailey’s Buttercream

•  1 cup shortening
•  1 teaspoon vanilla extract
•  8 cups powdered sugar
•  1/3-1/2 cup Bailey’s Irish Cream
•  1/4-1/3 cup heavy whipping cream

For Garnish

•  caramel syrup

Instructions

For the Bailey’s Chocolate Fudge Cupcakes:

1. Preheat oven to 350°
2. Using a large mixing bowl, add cake mix, eggs, butter, Bailey’s and milk and mix on low until combined. Then mix on high for 2 minutes.
3. Pour batter into paper lined cupcake pans. Bake for 20 min.
4. Cool completely.

For Chocolate Caramel Ganache:

1. Place chopped chocolate in medium bowl and set aside.
2. Using a medium sauce pan, heat whipping cream and caramels over medium-low heat, stirring occasionally, until the caramels have melted completely.
3. Pour caramel cream over chocolate and stir until melted.

For Bailey’s Buttercream

1. In large mixing bowl, cream shortening and vanilla for 2-4 minutes.
2. Add in powder sugar, one cup at a time
3. Combine Bailey’s with cream in measuring cup and slowing add to sugar mixture, using more cream for a creamy consistency, use less milk for a stiff consistency.

To Assemble:

1. Using a sharp knife, cut out a cone shaped section of the cupcake and set it aside setting next to each cupcake.
2. Fill Cupcake holes with ganache, and place cake back over hole.
3. Top cupcakes with buttercream.
4. Garnish with remaining ganache and caramel syrup.