Baileys Irish Cream Cheesecake Cupcakes

I know, I promised you a recipe for pumpkin ravioli. It’s coming, I swear! I thought you would enjoy this more, considering it’s a more seasonally appropriate recipe. St. Patrick’s Day, besides being my parents anniversary, is really just an excuse to drink right? Well, how about a dessert that doubles as a drink? Yeah, now I’ve got your attention.

I’ve never been a fan of cheesecake. I love cheese. And I love cake. But separately! And I certainly don’t like cream cheese. Nor do I like it as a dessert. Not even if you try to sweeten the deal by adding chocolate. But hey, add some booze? I’m in. So in honor of St. Patrick’s Day I’ve got this delicious quadruple chocolate, cheesecake, cupcake, Baileys Irish Cream treat to share with you.

And, unlike the New York style cheesecake that I make for J twice a year, this one doesn’t take forever to make and it’s sinfully delicious. Even for those of us who aren’t normally fans of cheesy desserts.

Happy Eating! And Happy St. Patrick’s Day!

Baileys Irish Cream Cheesecake Cupcakes

This makes about twelve cupcakes, but you’ll have enough cupcake batter left over to make another dozen regular cupcakes if you don’t want to waste the batter. Or double up the cheesecake filling to make two dozen treats.

1 cup chocolate cookies, crushed (I used Oreos with the cream scraped out, about 20)
2 tablespoons butter, melted

8 oz cream cheese, at room temperature
2 tablespoons unsweetened cocoa powder
2 ½ tablespoons sugar
2 tablespoons heavy cream
3 tablespoons Baileys Irish Cream
1 egg

1 package of your favorite chocolate cake mix, prepared according to the package.
I love Pillsbury Moist Supreme Cocoa.
2 teaspoons coffee extract (optional)

Frosting (optional)
¼ cup shortening
¼ cup butter
2 cups powdered sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons Baileys Irish Cream

Preheat oven to 300 F and either grease your muffin pan generously or line with cupcake liners. (Tip: If you are using cupcake liners get them to stay down in the pan by putting a dab of shortening with your finger on the bottom of the cup and then pressing the liner down to it)
Crush the chocolate cookies. I used Oreo cookies, scraping the cream out of them. You could also use chocolate graham crackers. If you’re lucky enough to have a food processor, you can crumb them in there. Or put the cookies in a ziplock bag and roll over with a rolling pin. Combine with melted butter.

Spoon about a tablespoon of the mixture into each cup and press down so that the bottom is covered. Bake in oven for 7-10 minutes to crisp up the crust. Remove from the oven and set aside. But don’t worry about turning off that oven yet, you’ll have those cakes back in just a minute.

While the crusts are in the oven prepare the filling. Combine the cream cheese, cocoa, sugar, baileys and egg in a bowl. I like to mix them together before blending with the hand mixer to avoid the sugar chocolate dust cloud phenomenon. Then blend with the hand mixer until smooth.

Use a tablespoon to scoop one tablespoon of filling into each of the cups. If necessary, use a small spatula or the back of a wet spoon to smooth and spread the mixture into each cup.

Back again (still at 300 F) for 15 minutes. Remove from the oven (but keep that oven on!)

While the cheesecake is in the oven, prepare your chocolate cake mix according to the package but add the two teaspoons of coffee extract.

Spoon about two heaping tablespoons of cake mix unto the top of each cheesecake. Place back in the oven to finish baking for 25-30 minutes, or until a toothpick inserted into the middle comes out clean. Now you can turn off the oven!

Place on a wire rack to cool.

Once cooled you can top with Chocolate Baileys Buttercream frosting (as if you’re going to skip the opportunity to add more chocolate and booze!)

Make buttercream by combining all ingredients in a large bowl and whipping with an electric hand mixer until smooth.

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