Bailey's mocha cupcake

I was in a baking mood and recently purchased an icing bag and was dying and i mean seriously dying to use it! I've been looking for a good, not your everyday cupcake kinda recipe for the past few days and finally found one that i quite fancied.It was my dear friend, Sarah's birthday and the special occasion gave me an even better excuse to bake.

I settled for a Bailey's cupcake recipe but modified it to a Bailey's mocha cupcake..yummy!



Ingredients

4 1/2 ounces butter

3/4 cup milk

3 eggs

1 cup caster sugar

1 1/2 cups self raising flour

2 tablespoons cocoa powder

2 tsp coffee powder

Icing

1 (8 ounce) packet cream cheese

1 1/2 cups icing sugar

2 tablespoons cocoa powder

2 tablespoons Baileys Irish Cream

Instructions

• Line a 12 hole muffin pan with LARGE patty cases (Muffin Paper Cups). NOTE: May need to change patty case size depending on your muffin pan. NOTE: Patty cases are OPTIONAL.
• Combine Butter and Milk in small pan, stirring on low heat until butter is melted.
• COOL to room temperature then add coffee powder to mixture.
  
• BEAT Eggs in small bowl with an electric mixer until THICK and creamy.
• GRADUALLY add Castor Sugar, beating until well combined. NOTE: Any substitute of other sugar may slightly change muffins, but is still OK.
• Combine sifted self raising flour and Cocoa. FOLD (With spoon OR Hand Mixer on FOLD;) combined mixture and butter mixture in two batches. (Means Combined flour, cocoa and butter, and then combined flour, cocoa and butter again).
• Divide between Muffin Trays with or without Patty Cases.

• COOK in moderate oven 180 degrees for about 25 minutes or when toothpick comes out clean when tested.
• Turn onto a wire rack to cool.
• ICING ---BEAT cream cheese in small bowl with an electric mixer until light and fluffy.
• Add Sifted Icing Sugar WITH 2 Tablespoons Cocoa powder.
• BEAT well until combined.
• STIR in Liqueur.
• SPREAD Icing over cakes.
• Dust with extra Cocoa (OPTIONAL).

The cream cheese Bailey's icing turned out really well. I reckon it would really be a good icing for a rich moist chocolate cake. Guess who's going to try it out real soon..*cheeky grin*