Chocolate Coffee Cupcakes with Bailey's Pudding Filling and Kahlua Frosting
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Rich and moist chocolate coffee cupcakes studded with chocolate chips, filled with a luscious Bailey's pudding and topped with creamy Kahlua frosting.
Ingredients
Chocolate Coffee Cupcake
  • 1½ Cups Flour
  • 1 Cup Sugar
  • 1 tsp Baking Soda
  • 1 tsp Sea Salt
  • ⅓ Cup Cocoa Powder
  • ½ Cup Olive Oil
  • 1 Cup Water
  • 1 tsp Vanilla Extract
  • 1 Tbsp White Vinegar
  • 1 Pack Starbucks Via Instant Coffee
  • ½ Cup Ghirardelli 60% Cacao Chocolate Chips
Bailey’s Pudding:
  • 1 Cup Origiinal Bailey’s
  • 1 Tbsp Unsalted Butter
  • 2 Egg Yolks
Kahlua Frosting
  • ¼ Cup Unsalted Butter
  • ½ Cup Kahlua Coffee Liquor
  • 4 Cups Powdered Sugar
  • 1 tsp. Vanilla Extract
  • ¼ tsp. Sea Salt
Instructions
  1. Preheat oven to 350º.
For cupcakes:
  1. Mix all dry ingredients together.
  2. In a separate bowl, mix wet ingredients. Slowly add dry ingredients to wet ingredients and mix thoroughly.
  3. Stir in chocolate chips.
  4. Set 12 Cupcake liners in a muffin pan and fill with batter ¾ full.
  5. Place in the oven for 20-25 minutes or until a toothpick comes out clean. You can make these a day ahead and store in the fridge. Cupcakes should be fully cooled before adding the pudding filling.
Bailey’s Pudding:
  1. In a small saucepan over medium heat, melt butter. Add Bailey’s and stir, allowing it to come to a simmer. About 5 minutes.
  2. In a separate heat-safe bowl, whisk 2 egg yolks.
  3. Slowly ladle some of the heated Bailey’s into the yolks and whisk continuously. Slowly add yolk mixture back into Bailey’s mixture and bring it to a boil. It will reduce and most likely start to separate.
  4. Allow it to boil for about 3 minutes.
  5. Remove from heat and continue to stir.
  6. When cooled to a warm temperature, transfer to the blender and give it a whirrrrr until well mixed.
  7. Pour into a bowl.
  8. When pudding reaches a lukewarm temperature, use a syringe to inject pudding into the cupcakes. I purchased a 5 mL syringe from the drug store… It’s skinny, so it doesn’t ruin the cupcake. I filled it and injected the cupcakes 3 times each. Make sure your push the syringe into the center of the cupcake. Place the cupcakes back in the fridge to set.
For Kahlua Frosting:
  1. Cream butter.
  2. Alternate mixing Kahlua and Powdered Sugar until desired consistency is reached. You may not need all of the powdered sugar, and you may need a little more. Add vanilla and salt, mix well.
  3. You can spread or pipe the frosting on top of each cupcake.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2012/02/02/chocolate-coffee-cupcakes-with-baileys-pudding-filling-and-kahlua-frosting/