I saw this recipe in my Facebook timeline feed and figured that, with a few tweeks, that it would fill my deep and abiding, end of year chocolate needs. We used Bailey’s Irish Cream instead of vanilla extract. The 1 cup of boiling water made the batter super thin – it resulted in light cupcakes but, I don’t know about you but I want density with my dark chocolate. We also used my favorite frosting for a nutty, creamy finish.
Bailey's Dark Chocolate Cupcakes
2 cups sugar
1-3/4 cups all-purpose flour
1 cup milk
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 cup vegetable oil
3/4 cup very best quality cocoa (I used Droste)
1 teaspoon salt
1 tablespoon Bailey’s Irish Cream or 2 teaspoons of vanilla extract
1/2 cup boiling water
Heat oven to 350°F. Line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will thin out considerably). Pour batter into cups about 2/3 full.
Bake 30 to 35 minutes for round pans or 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with Chocolate Pecan Cream Cheese Frosting.
Chocolate Pecan Cream Cheese Frosting
1 8oz package cream cheese
2 3/4 cups powdered sugar
1/4 cup good quality cocoa
1/2 stick butter, softened
1 cup chopped pecans
2 teaspoons Praline liquor or vanilla extract
1/2 tsp salt
Mix all together. Frost cupcakes. Lick spoon. Dab a little bit behind your ears and celebrate the start of a new year!