About the bake
Chocolate and Irish Liqueur! These cupcakes are going to be a star of any girls’ night in. Best eaten watching a soppy chick-flick. To make non-alcoholic icing replace the Irish Liqueur with another flavour (like vanilla extract) or add melted chocolate.
Method
Step 1:
Preheat oven to 170°C (fan 150°C, gas mark 3). Either line two muffin tins with paper cases or use the reusable silicone fairy cake cases.
Step 2:
Place the flour, sugar, cocoa and chocolate chips into a large bowl.
Step 3:
Add the oil and crème fraiche and eggs. Beat together until smooth and slightly fudgy.
Step 4:
Fill the cases ¾ full and bake the cakes for 20 minutes until well risen.
Step 5:
Beat together the butter and Irish liqueur. Add the icing sugar a tablespoon at a time. Beat until smooth and creamy and all of the icing sugar is added.
Step 6:
Pipe the icing over the cupcakes and sprinkle liberally with the gratted chocolate. If you do not want to pipe the icing spread the icing roughly over the cakes and swirl using the back of a spoon.
Ingredients
For the cakes
- 200g Self-raising white flour
- 200g Billington's Unrefined Light Muscovado Sugar
- 6 tbsp Cocoa powder
- 3 tbsp Dark chocolate chips
- 150ml Sunflower oil
- 100ml Crème fraîche
- 2 Egg(s) (free range)
- 200g Self-raising white flour
For the topping
- 60g Butter (unsalted) (softened)
- 2 tbsp Baileys
- 175g Icing sugar
- Dark chocolate (grated, to decorate)
Recipe Reviews
Absolutely gorgeous, like chocolate fudge cake. Didn't have any creme fraiche so used full fat greek yoghurt instead. Worked perfectly. Will become a favourite recipe. Topping was fab too. Recommended.
Ingredients
For the cakes
- 200g Self-raising white flour
- 200g Billington's Unrefined Light Muscovado Sugar
- 6 tbsp Cocoa powder
- 3 tbsp Dark chocolate chips
- 150ml Sunflower oil
- 100ml Crème fraîche
- 2 Egg(s) (free range)
- 200g Self-raising white flour
For the topping
- 60g Butter (unsalted) (softened)
- 2 tbsp Baileys
- 175g Icing sugar
- Dark chocolate (grated, to decorate)