¾cupunsalted butter(1½ sticks), cut into small cubes
6ouncessemisweet chocolate, coarsely chopped
3ouncesunsweetened chocolate, coarsely chopped
2teaspoonspure vanilla extract
½cupNutella, used when assembling
1cupunsalted butter(2 sticks), room temperature
1poundpowdered sugar(4 cups), sifted
2tablespoonsunsweetened cocoa powder
4-5tablespoonsBaileys Irish Cream Liqueur
Preheat oven to 350°F. Line a standard muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
Place butter and chocolates in a large heatproof bowl set over a pot of simmering water to create a double boiler. Don’t let the water hit the bottom of the bowl. Stir mixture until melted. Remove from heat. Let cool slightly.
Whisk granulated sugar into chocolate mixture.
Add eggs and whisk until smooth.
Whisk in vanilla.
Add flour mixture and slowly stir until well incorporated.
Fill each lined cup ¾ full with batter using an ice cream scoop or a large spoon.
Bake 22-25 minutes, rotating tin halfway through. An inserted toothpick or cake tester should come out with just a few moist crumbs attached.
Transfer tin to a wire rack to cool 10 minutes before removing the cupcakes. Place on wire rack to cool completely.
Using a stand mixer with the paddle attachment, whip butter until light and fluffy.
Add 2 cups powdered sugar and mix until smooth.
Mix in cocoa, vanilla and 4 tablespoons Baileys.
Add remaining 2 cups powdered sugar and mix until smooth.
Mix in remaining Baileys if frosting seems thick, but you don’t want it too thin.
Use a small sharp knife to cut a 1-inch wide and deep well into each cupcake. Reserve the removed cake.
Spoon or pipe about 2 teaspoons of Nutella into each well.
Trim the top portion from the removed cake pieces and place on top of the Nutella like a plug.
Pipe or spread Baileys Buttercream Frosting on cupcakes as high as desired. Garnish with green and white sprinkles, if desired. Enjoy!