Coffee cupcakes with Baileys ganache and cream cheese icing
- 180g soft, unsalted butter
- 80g caster sugar
- 60g soft light brown sugar
- 4 eggs (approx. 230g)
- 250g self-raising flour
- 30g ground almonds
- 1/4 tsp fine salt
- 1/4 tsp baking powder
- 80g sour cream
- 3 tbsp espresso powder mixed with 2 tbsp whole milk
- 1 tbsp vanilla extract
- For the Coffee Syrup:
- 40g caster sugar
- 40g water
- 1tsp espresso powder
- For the Ganache:
- 100g dark chocolate, chopped (or use chips)
- 65g baileys
- 50g double cream
- For the cream cheese icing:
- 150g soft, unsalted butter
- 300g sifted icing sugar
- 30g baileys
- 1 vanilla pod, beans scraped (or 1 tbsp vanilla bean paste)
- 160g cream cheese, at room temperature
- To finish:
- 50g melted dark chocolate
- 40g toasted flaked almonds
Directions (makes 21 cupcakes)
- Pre heat the oven to 180c fan (or 200c oven) and line 2 12-hole cupcakes trays with 21 cases.
- In the bowl of a stand mixer with the beater attachment, or a large bowl with an electric hand mixer, beat the butter and sugars for 3 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl (the mixture may curdle but this is fine).
- In a separate bowl, mix together the flour, ground almonds, salt and baking powder. Tip this into the butter mixture and beat on a medium speed until combined.
- Add the sour cream, espresso milk and vanilla and beat for 30 seconds until well combined.
- Fill each cupcake case 3/4 full with the cake batter.
- Bake for 18-20 mins until golden, or when a knife put into the centre of the cake comes out clean. Let the cakes cool completely.
- Meanwhile, to make the sugar syrup, put all ingredients into a small saucepan, bring to the boil, simmer for a few minutes and leave to cool.
- To make the ganache, place the Baileys and double cream into a small saucepan and heat until steaming. Take off the heat and add the chocolate. Leave to sit, covered for 5 minutes, then stir with a whisk until fully combined, leave to cool at room temperature for 30-45 minutes before using.
- To make the cream cheese icing, in the bowl of a stand mixer with a beater attachment, or a large bowl with an electric hand whisk, beat the butter for 5 minutes until pale and fluffy.
- Add 150g (half) the icing sugar and beat for a further 5 minutes, scrape down the sides of the bowl.
- Add the remainder 150g icing sugar, Baileys and vanilla and beat for another 5 minutes, scraping the bowl as required.
- Add the cream cheese and beat for 30 seconds to combine. Transfer the mixture into a large piping bag fitted with a star nozzle and set aside.
- To assemble, cut a deep circle out of the top of each cupcake (like a butterfly cupcake), go about 1/2 depth into the cake, and cut at and angle towards the centre of the cake. Once the top has come off, cut off 1/2 the inside tip (this allows more room for filling), you can eat the leftover cake, or make into cake pops along with any remainder ganache and icing.
- Use half the coffee syrup to brush the inside holes of the cake, then fill with all the Baileys ganache (I just used a teaspoon but you can also use a small piping bag).
- Place the cake tops back on, pressing lightly into the ganache. Brush over the remaining coffee syrup over to top of the cupcakes.
- Pipe the cream cheese icing over the cupcakes, drizzle over the melted dark chocolate and sprinkle with the flaked almonds.
These cakes are best eaten on the day, but will keep in a sealed container at room temperature for 2 days for the best texture. You can refrigerate the cakes for longer, but I find that any refrigerated cakes tend to dry out and the ganache will harden.
You can substitute the espresso powder for some very strongly brewed coffee, or instant coffee granules.
If you don’t want to use alcohol (Baileys), you can substitute the quantity for double cream instead.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License