One for the grown ups this is a tasty moist cupcake recipe that uses Irish Cream (Bailey's) in both the cake mix and the butter cream topping! 

This recipe will make 25 large cupcakes.

300g Plain Flour
300g Caster Sugar
2 tsp Baking Powder
1/4 tsp salt
150g Dark Chocolate (The good stuff over 70% cocoa.)
125ml Corn Oil (You can use vegetable oil)
90ml Water
2 tablespoons instant coffee (Again the good stuff is better)
7 large eggs with the whites and yolks separated
90ml Irish Cream Liqueur (I used Baileys but any will do.)

1 tablespoon of instant coffee dissolved in 2 tablespoons of Irish Cream Liqueur
3 tablespoons melted butter (Unsalted)
300g Icing Sugar
Dark Chocolate to grate on the top.

Preheat your oven to 180C/Gas Mark 4/ 350F
Sift the flour, baking powder and salt into a large mixing bowl and add the sugar and mix them all together. Then over a double boiler (A bowl over a pan of simmering water.) Melt the chocolate with the oil, Irish cream liqueur, water and coffee until smooth and blended. Try to resist eating that mixture as it will smell delicious!

Transfer the chocolate mixture to a bowl and then add the egg yolks one at a time beating until completely mixed in with a wooden spoon. My tip for separating eggs is to gently crack the egg and then put it in one hand letting the white run through your fingers into a bowl. Add in all of the dry ingredients and stir until smooth.

Beat the egg whites in a large bowl with and electric whick until they become stiff and peaks form when you remove the whisk. Using a rubber spatula fold the egg whites into your cake mix. Do this gently as you want to keep the air in the egg white to ensure your cake are light and yummy! Bake for approx 20-30 minutes but keep an eye on them as ovens vary. They are ready when they are firm to the touch.

To make the butter cream put all your ingredients into a large bowl and beat with and electric whisk starting slowly and then speeding up as the ingredients combine. Make sure your butter is at room temperature before you start. When your icing is thick and spreadable your ready to go! Grate some dark chocolate over the top for decoration.

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