The Friday Fix: Aww Bae Cupcakes

I love, love, love chocolate! And nothing compliments it more than a lil' Bailey's Irish Cream.  I've tried other brands but no one gets it quite like "Bae". 

I originally found this recipe on Pinterest a couple of years ago, and decided to make it for a girls night in party at my house, one day before I was to depart for vacation. What on earth was I thinking? 

Stressed and brain numb from too much multitasking, I decided about half way into shopping for the ingredients, that the original recipe required way more dedication than I could logically give it at the time. So...I improvised.  Below are some very loose instructions on how to put this together. 

The Lazy Girl's Version of Irish Cream Cupcakes

Here's what you'll need:

INGREDIENTS

• 1 box of Ghirardelli brownie mix.  
• 1 extra egg
• ⅓ cup of Bailey's Irish cream (2 mini bottles 50ml each )
• 1 tsp of sour cream
• ½ tsp of vanilla flavoring (optional)
• Whipped cream or frosting of choice

The Ganache (see photo below) 

• 2 parts Ghirardelli chocolate sauce
• 1 part Irish cream liqueur 
• Mini bottles of Baileys Irish Cream (1 for each cupcake)

INSTRUCTIONS

1.  Preheat the oven to 350 degrees
2.  Follow directions on the brownie mix box, and add the following items to the mixture:

• 1 extra egg
• ⅓ cup of Bailey's Irish cream 
• 1 tsp of sour cream
• ½ tsp of vanilla flavoring (optional)

2.     Mix well.
3.     Place cupcake liners into cupcake baking tray.
4.     Fill each cupcake liner, slightly more than halfway with the mixture.
5.     Bake for 20-25 minutes.  Center should be slightly gooey, but done.

Adding the Ganache

1. Using a squeeze bottle, mix 2 parts Ghirardelli chocolate sauce, to 1 part Irish cream.  Substance should have a buttermilk-like consistency.
2. You should have some empty mini bottles available now.  Fill each of the now empty mini bottles of Irish cream halfway with the ganache mixture, and set to the side.
3. Once baked and cooled, use a knife to cut a shallow hole in the center of each cupcake.
4. Top with whipped cream or frosting of choice.  You may also drizzle the top with chocolate sauce, or sprinkle with cocoa.
5. Carefully hold the cupcake and the mini bottle perpendicular to each other, and slide the bottle into the center (where you cut the hole). 
6. Your cupcake should now look like this:

Bon appétit! 

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