Cake and alcohol is such an indulgent combination and makes for a perfect treat. In honour of this St. Patrick’s weekend, I whipped up some chocolate cupcakes infused with a little touch of Bailey’s and topped with a simple green tinted icing and sweet crunchy golden honeycomb. These are super easy to make and the topping goes really well with the rich and moist cake. Every bite is so sweet and satisfying. Serve with a nice Irish coffee for a little something extra!
4oz. self-raising flour
4oz. melted chocolate
Dash of Bailey’s (optional)
4oz. sieved icing sugar
Green food dye
Honeycomb pieces (optional)
Preheat the oven to 180° Celsius. Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, making sure to incorporate all the mixture. Add the melted chocolate and the Bailey’s. If you’re not using the Bailey’s, substitute with milk to keep the batter moist. Stir well and divide the mixture evenly between twelve cases. Bake for eighteen minutes and then set aside to cool.
To make the frosting, mix the icing sugar with a little water. Add in the green food dye, a little at a time until you achieve your ideal colour. Spread the icing on the cooled cupcakes and as a fun finishing touch, sprinkle on some honeycomb pieces. So yum!