Baileys Black-Bottom Cupcakes

Chocolate Cupcakes with Baileys Cream Cheese Topping
Recipe adapted from Smitten Kitchen
Makes about 24 cupcakes

As a kid I always loved black-bottom cupcakes.  Whenever I would go with my mom to get her coffee and the place had these, I would beg her for one.  I mean what's not to love?  Moist chocolate cake with a delicious cream cheese center.  When we decided to have a picnic for Mother's Day, I thought these cupcakes would be perfect to make.  But of course, being the Tipsy Muffin I had to make them boozy, so I added some Baileys Irish Cream to the cream cheese topping.  I totally just made my childhood favorite dessert into something even more delicious to enjoy as an adult!

So usually black-bottom cupcakes have a nice center of cream cheese, but I kind of went a different direction and topped these with the cream cheese. Next time I make these I might try layering the cupcakes by putting the cream cheese in the middle of two layers of chocolate batter, so you really get that nice center of cream cheese.  Whichever way you decide to put them together, they will be delicious! 

I have the pleasure of sharing these delicious treats with some of the most amazing moms I know: My lovely grandmother who has always been there to listen to my stories and share her own.  My sister, the newest to the mommy club, who has so much love for her baby boy and has been doing an absolutely wonderful job with him so far.  And of course my mom, who is my rock, one of my best friends, and the tweedle dee to my tweedle dumb.  I have no idea what I would do without these incredible women.  I am so lucky to have them all in my life.   I hope you all have a very happy Mother's Day and enjoy something sweet with your magnificent moms!

[ INGREDIENTS]

Baileys Cream Cheese Topping
16 ounces cream cheese, at room temperature
⅔ cup granulated sugar
2 large eggs, at room temperature
2 ounces Baileys Irish Cream
4 ounces semisweet chocolate, coarsely chopped

Chocolate Cupcakes
3 cups all-purpose flour
2 cups firmly packed light brown sugar
10 tablespoons cocoa powder (not Dutch-processed)
2 teaspoons baking soda
½ teaspoon salt
2 cups water
⅔ cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract


[ DIRECTIONS ]

Baileys Cream Cheese Topping

1. Preheat oven to 350 degrees F.
   
2. Line 2 muffin pans with cupcake liners.
   
3. In the bowl of an electric mixer, with the paddle attachment, beat the cream cheese and sugar until fluffy.
   
4. Beat in eggs one at a time, mixing well after each addition.
5. Add the Baileys and mix until just blended.
   
6. Stir in the chocolate pieces.
   
7. Set aside.

Chocolate Cupcakes

1. A large bowl, whisk together the flour, brown sugar, cocoa powder, baking soda, and salt.
   
2. In a separate bowl, combine the water, oil, vinegar, and vanilla.
   
3. Create a well in center of the dry ingredients and pour the wet ingredients into it.
   
4. Stir until just smooth, do not over-stir the batter.
   

Put it all together

1. Divide the chocolate batter among the cupcake cups, filling each one with about ¼ cup batter.
   
2. Spoon a tablespoon or so of the cream cheese batter into the center of each cupcake. Note that the cups will get very full, but that’s okay.
   
3. Bake for about 25 minutes, until the cupcakes are slightly golden on top.
   
4. Cool completely, then enjoy!