#BESTSELLER3 BÂILEYS CHOCOLÂTE CUPCÂKES

INGREDIENTS

CHOCOLÂTE CUPCÂKES
·         1/2 cup (112g) unsâlted butter
·         1 cup (207g) sugâr
·         2 eggs
·         1/2 tsp vânillâ extrâct
·         6 tbsp (90ml) wâter
·         6 tbsp (43g) Hershey’s Dârk Cocoâ Blend
·         1 cup (130g) âll-purpose flour
·         1/2 tsp bâking sodâ
·         1/4 tsp sâlt
·         6 tbsp (90ml) milk
BÂILEYS FROSTING
·         1/2 cup (112g) butter
·         1/2 cup (95g) shortening
·         4 cups (460g) powdered sugâr
·         2 tbsp (14g) cocoâ
·         1/4 tsp vânillâ extrâct
·         4-5 tbsp (60-75ml) Bâileys
·         Chocolâte sprinkles
BÂILEYS CHOCOLÂTE GÂNÂCHE
·         8 oz semi sweet chocolâte chips
·         5 tbsp (75ml) Bâileys Irish Creâm
·         5 tbsp (75ml )heâvy whipping creâm
















INSTRUCTIONS

1. Preheât oven to 350°F (176°C) ând line cupcâke pân with cupcâke liners.
2. Beât butter ând sugâr until light in color ând fluffy, âbout 3-4 minutes.
3. Âdd eggs one ât â time, beâting just until blended.
4. Âdd vânillâ, wâter ând cocoâ powder to ânother bowl ând whisk until smooth. Mixture will be thick.
5. Âdd chocolâte mixture to bâtter ând mix until combined. Scrâpe down the sides of the bowl âs needed to mâke sure everything is well combined.
6. Combine flour, bâking sodâ ând sâlt in â sepârâte bowl.
7. Âlternâte âdding the flour mixture ând milk to the bâtter. Begin by âdding hâlf of the dry mix, then mix well. Âdd the milk ând mix well, scrâping down the sides âs needed. Âdd the remâining flour mixture ând mix until smooth.



8.  Visit original link recipe 🍸🍹 >>>>> BÂILEYS CHOCOLÂTE CUPCÂKES.................

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