Basically I’m Ina.

Pardon me while I become a food blogger… -ha!

Those cupcakes I blogged about the other day? Those are for when family is over or you want to impress your friends with foo-foo desserts.

But after all the guests are gone and your kids are in bed, these are the cupcakes you make just for yourself.

Not only are they decadently full of chocolate, they have a secret ingredient that you really need about right now.

Yep. It’s in the recipe and in the icing.

Quarantine schmorantine.

If you want to tell your spouse about them, that’s up to you. But personally, I suggest disguising a dorm room refrigerator as a shoe storage bin and write down some excuses on the back of your hand as to why you need to keep going into your closet during the family movie marathon tonight.

Irish Cream Cupcakes

  • Servings: 24
  • Difficulty: easy
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INGREDIENTS FOR CUPCAKE

  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 cup Bailey’s Irish Cream Original
  • 3/4 cup whole milk
  • 1/2 cup vegetable or canola oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup boiling water

INGREDIENTS FOR FROSTING

  • 2 sticks of butter, softened
  • 1/8 tsp salt
  • 3 cups powdered sugar
  • 3T Bailey’s Irish Cream Original

INSTRUCTIONS FOR CUPCAKES

  1. Preheat oven to 350 degrees. Set up cupcake liners.
  2. In a mixer bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt. Whisk to combine.
  3. Add milk, Bailey’s, oil, eggs and vanilla to flour mixture – mix on medium speed until well combined.
  4. Reduce speed and carefully add boiling water a little at a time – beat on high for 1 minute. The batter will be very thin and runny.
  5. Scoop batter into liners about 3/4 full
  6. Bake for 20-25 minutes. My oven baked right at 20 minutes, but adjust as needed until inserted toothpick comes out clean.

INSTRUCTIONS FOR FROSTING

  1. Cream butter and salt until fluffy
  2. Mix in 1C of powdered sugar
  3. Stir in Bailey’s
  4. Mix in remaining powdered sugar until thoroughly combined

I used the star tip to frost these then added some sprinkles for fun. The more cupcakes I taste-tested, the crazier the sprinklers got! 

E N J O Y !!

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I love you s’more!

from Scott Sutherland
@ifyougiveamanapan

Melting chocolate and fire-toasted marshmallows are a must around any campfire. Are you a lightly toasted or char that thing BLACK, kind of marshmallow roaster??

However, if a campfire isn’t nearby, this s’more bake in a cast iron skillet is sure to make you start humming 99 Bottles and practicing your knot expertise.

Break out the puzzles and gather the kids around because the whole family is going to love this delicious S’more Bake.

I Love You S'more! Dessert

  • Servings: approx. 6-8
  • Difficulty: easy
  • Print

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1 cup firmly packed light brown sugar
  • 1 cup old-fashioned oats
  • 3/4 cup flour
  • 3/4 cup graham cracker crumbs
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 tsp ground cinnamon
  • 2 cups marshmallows, halved crosswise
  • 2 (4 oz) bars semisweet chocolate, coarsely chopped
  • garnish: melted chocolate

Directions

Preheat oven to 350 degrees. Spray a 10″ cast iron skillet with cooking spray

In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy – approximately 3-4 minutes. Scrape down the sides of the bowl.

In a medium bowl, mix together oats, flour, graham cracker crumbs, baking powder, salt and cinnamon. Gradually add oat mixture to butter mixture, beating until combined.

Firmly press 2/3s of crumble mixture into bottom of prepared skillet. Top with marshmallows and chopped chocolate. Sprinkle with remaining crumble mixture.

Bake until golden brown – approximately 20-24 minutes. Let cool for 10 minutes before serving.

Drizzle with melted chocolate, if desired.

The only other thing needed? Your very own made-up-on-the-spot ghost story.

E N J O Y!