Ladies and gents and gentlefolk, I present to you my newest very favorite coffeetime/teatime/anytime treat: Bailey’s double-dark-chocolate muffins and Bailey’s whipped butter! ❤︎ ❤︎ ❤︎
These darlings are the perfect combination of moist, but not too dense; rich, but not cloying; light, but not dry. Dark cocoa and semi-sweet chips keeps the cupcakes delicious and flavorful without being too sweet. I’ve modified the original recipe to include a splash of Bailey’s and a dash of espresso, to really deepen, amplify, and complement the chocolate. The cupcakes themselves are fine to be served to any age range, since the alcohol bakes out in the oven, but the butter should be reserved for your friends aged 21+, just to be safe. Additionally, while both the muffins and the butter taste absolutely wonderful right off the bat, they taste even better the next day, after the flavors have had a chance to merrymingle (as my Granny puts it), so I’d highly recommend making them both in advance, if you can.
Recipes below the cut! ❤︎
Bailey’s Double Dark Chocolate Muffins Recipe
(included with MBB’s modifications; original recipe found on Sugarspunrun.com)
Ingredients
1/4 cup (1/2 stick) butter, softened
1/4 cup canola oil (sunflower or vegetable oil would also work) - 120ml
1 cup granulated sugar - 200g
1/2 cup whole milk - 120ml
2 large eggs, lightly beaten
1 tsp vanilla extract
1/2 TB Bailey’s
2/3 cup sour cream or full-fat Greek yogurt - 150g
2 cups all-purpose flour, divided - 240g
1/2 cup dark cocoa powder - 50g
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp instant espresso powder
3/4 cup semisweet chocolate chips - 340g
Instructions
Preheat oven to 375F (190C) and line 18 muffin cups with cupcake liners (or lightly grease and flour).
In large bowl, whisk together butter, oil, sugar, and milk. Stir in eggs, vanilla, and Bailey’s until well-combined.
Gently fold in sour cream/yogurt until just-combined.
In separate, small bowl, toss chocolate chips in 1-2 TB of flour, until evenly coated. (This will help prevent the chips from sinking to the bottom of the muffins while baking.)
In a medium-sized bowl, whisk together remaining flour, dark cocoa powder, baking soda, salt, and espresso.
Fold flour mixture gently into wet mixture, folding until just barely combined.
Add in chips + flour coating, folding until just barely combined.
Scoop chocolate muffin batter into prepared muffin tin, filling 2/3-3/4 of the way full. (If you don’t already have it, I would highly recommend purchasing Vollrath’s size 20 disher-scoop--it’s the perfect size for filling most standard muffin/cupcake liners, it makes the process go so much smoother and cleaner, and it ensures your treats are all evenly sized!)
Wiggle your muffin tin and gently tap it on the counter or stovetop a few times, to help settle batter and eliminate large air bubbles.
Bake on 375F (190C) for 18 minutes (toothpick inserted in center should come out with few slightly fudgy crumbs).
Bakes 15-20 cupcakes, depending on how much you filled the cups.
Tips: You can use all butter or all oil, if you prefer or if that’s what you have on hand, but going the all-butter route will make the cupcakes slightly more dry, and going the all-oil route will alter the flavor. When adding dry ingredients to wet, do not overmix or overbake, as this will dry out and toughen up your cupcakes! Eat/serve immediately for soft warm melty gooey goodness, or save for the next day for ultimate delicious flavor! Enjoy them on their own, or microwave for a few seconds and enjoy with some...
Bailey’s Whipped Butter!
(included here with MBB’s modifications; original recipe found on TheSweetChick.com)
Ingredients
1/2 cup (1 stick ) butter, softened (original recipe calls for unsalted, but I like to use salted, for that extra depth of flavor; ymmv)
1 tablespoon heavy whipping cream
2 tablespoons Baileys Irish Cream
2 tablespoons powdered sugar
Instructions
Place butter and powdered sugar in a small bowl, and using a hand mixer, beat until smooth. Add heavy whipping cream and Baileys and continue to mix until the mixture becomes light and fluffy. Immediately spread some over a cooled or warm muffin for instant boozy joy, or save in the fridge for a couple hours/overnight and enjoy the full delicious subtle range of flavors later!
Feel free to hmu if you have any questions or @ me if you make them and post photos, I wanna see!!!
kid trash cookies! (idk if anyone else’s granny calls it that, when you have leftover pie crust and you make it into a lump and sprinkle it with cinnamon, brown sugar, and white sugar, and bake it alongside the pie?) anyhoo as much as i enjoy a good delicious homemade pie, sometimes i just want a sugary cinnamony biscuity cookie, y’know? so i used king arthur’s puff pastry recipe, rolled it out maybe 1/8 inch thick, sprinkled with sugar, cinnamon, and brown sugar, proceeded to fold over two or three more times (sprinkling sugar combo between each layer, and rolling thin once again) until i had maybe four layers at about 1/3” thick altogether, and cut out into 2” circles. then i placed cookies on a greased cookie sheet, baked for 8-10 min at 400, and ta daaa! biscuity buttery cinnamony sugar flakey deliciousness. 💖💖💖💖💖
my super-talented aunt and mom put together a lovely woodland-critter-themed baby shower for my sweet cousin-in-law, and i got to make some chocolate leaves and strawberry-white-chocolate-truffle mushrooms! :3
