Bailey's Irish Cream Cheesecake Cupcakes
Source: Found on Pinterest
Ingredients
- 3 (8 oz.) blocks of cream cheese (not low-fat), room temp.
- 1 c. plus 2 Tbls. white sugar
- 4 Tbls. unbleached all-purpose white flour
- 3 large eggs, room temp
- 1/2 c. sour cream
- 1/3 c. Bailey's Irish Cream
- 1/4 c. unsweetened cocoa powder, sifted
- 8 oz. container of Truwhip (a healthier version of Cool Whip), optional for garnish
- chocolate covered espresso beans, for garnish
Crust
- 2 c. chocolate cookie crumbs (Oreos, sandwich cookies)
- 4 Tbls. butter, melted
Instructions
Preheat oven to 350 degrees. Line 20-22 cupcake wells with foil liners.
Crust: Pulse cookies in a food processor.
In a medium bowl, mix the melted butter with the cookie crumbs. Divide crumbs between cupcake tins. Press down firmly (each liner should have 1/4 - 1/2 inch crust).
Bake for 10 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees.
Filling: In a large bowl or bowl of a stand mixer, mix cream cheese, sugar and flour. Beat on medium speed until smooth, about 2 minutes.
Beat in eggs, one at a time, until each is incorporated.
On low speed, beat in the sour cream and Bailey's until incorporated.
Remove about 1 cup of the batter and set aside.
Sift cocoa powder into the large bowl of batter and beat on low speed until incorporated.
Fill liners about 2/3 full of the chocolate batter. Dollop a bit of the white batter onto each cupcake and use a toothpick to create a marble effect.
Bake for 18-22 minutes, until tops are set. Cool completely in pans, then refrigerate.
Serve chilled, garnished with a dollop of whipped cream if desired and a chocolate covered espresso bean.
NOTE: You can get the chocolate covered espresso beans at Gloria Jean coffee in the Fox River mall.