1 1/2cupsunbleached all-purpose flourspooned and leveled, with one Tablespoon removed
1Tablespooncornstarch
1teaspoonbaking powder
1/2teaspoonsalt
1/4cupBaileysor additional milk
3/4cupmilk
2/3cupsugar
1/4cupbuttersoftened
2large eggs
Baileys Buttercream:
4cuppowdered sugar
3/4cupbuttersoftened (1 ½ sticks)
¼cupBaileys or milk
Instructions
Preheat the oven to 350 F
Melt the white chocolate. Place the white chocolate in a heatproof bowl that can fit partly in a saucepan. The bottom of the bowl should sit a couple inches above the pan bottom. Put about an inch of water in the saucepan, then bring to a low simmer. Set the bowl into the saucepan and stir occasionally until the chocolate is completely melted and smooth. Don’t let the water boil or get water into the chocolate (this is important). Remove pan from heat when melted.
In a small bowl, whisk together the flour, cornstarch, baking powder, and salt. Mix the milk, vanilla and Baileys if using.
With a hand or stand mixer, beat the sugar and butter until light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time, scraping down the sides of the bowl. Beat in the molten chocolate.
Beat in the flour mixture in 3 additions, alternating with the milk in 2 additions, and mix until smooth. Fill a muffin tin with paper liners. Using a 1/3 cup measuring cup, scoop the batter in. The cups should not be more than 3/4 full.
Bake until a wooden toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Cupcakes do not need to turn gold to be done. Let the cupcakes cool in the tin for 10 to 15 minutes then remove from the tin and cool completely.
To prepare the frosting, beat the ingredients together until smooth. Fill a piping bag and pipe onto completely cool cupcakes or frost by hand.
Top each cupcake with a chocolate covered espresso bean if desired.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.