Cupcake 51 - Bailey's Chocolate with Bailey's Mousse and Mocha Buttercream

Sorry, no pix, but these very good, rich and dense

Cupcakes

6 oz unsweetened chocolate
3/4 c light brown sugar
1 1/2 c sugar
4 T espresso powder
3/4 c unsalted butter, room temperature
9 T Bailey's Irish Cream
4 eggs, room temperature
3 c AP flour
1 1/2 t baking powder
1/2 t salt
1 c whole milk

Preheat oven to 350. Line 36 wells of cupcake pans with liners.

Combine unsweetened chocolate and brown sugar in sauce pan, melt over low heat, add Bailey's and espresso powder, stir well. Set aside to cool.

Combine flour, baking powder and salt, set aside. In bowl of standing mixer, cream butter and sugar until light and fluffy. Add eggs one by one, mixing well after each addition. Add flour mixture alternating with milk, mixing well. Fold in chocolate mixture. Fill cupcake wells 2/3 full, bake 20-25 minutes.

Bailey's Mousse

4 eggs
1/3 c sugar
12 ounces white chocolate, chopped
1 1/2 c chilled whipping cream
1/4 c Bailey's Irish Cream

Whisk eggs and sugar in large metal bowl. Place bowl over saucepan of simmering water and whisk until candy thermometer reaches 60, about five minutes. Remove bowl from water. Using electric mixer, beat egg mixture until cool and very thick about 10 minutes. Place chocolate in top of another bowl, over simmering water, stir until melted and smooth. Remove and cool until lukewarm.

In bowl of standing mixer, combine Bailey's and cream, beat until stiff peaks form. Combine egg mixture and chocolate, gently fold into whipped cream. Cover, chill until set.

Bailey's Syrup
2/3 c sugar
5 T water
5 T Bailey's Irish Cream

Combine water and sugar in saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat add Bailey's. Mix well. Allow to cool to room temperature.

Mocha Frosting
6 T cocoa
6 T espresso powder dissolved in 6 T hot water
8 T butter, room temperature
1 t vanilla
4 C powdered sugar

Combine cocoa and coffee. Add butter and vanilla, beat until smooth. Add powdered sugar mixing well. Beat on high for minutes.

To assemble, brush tops of each cupcake with Bailey's syrup. Using cone method, fill each cupcake with 1 T Bailey's mousse; frost with Mocha Frosting, dust with cocoa.