UFM Menu: Decadent Chocolate with Baileys and Vanilla Buttercream

 

(It's the one on the left, next entry will be the one on the right: Vegan Chocolate filled with Peanut butter)

 In the vein of "Cupcakes for all" I wanted to make a decadent chocolate cupcake that anyone could love.  The cupcakes turned out a little dry, but the addition of baileys cured that straight away.  There is something sublime about the combination of vanilla and chocolate, something that cannot be described.  Is it a memory from childhood coming to visit with those two flavors? Is it the rich darkness of the chocolate in juxtaposition with the light airiness of the vanilla?  I've been waxing philosophical in my thoughts about chocolate, the next Iron Cupcake Challenge theme will be chocolate.  My current line of thinking: chocolate cheese cake cupcake with raspberry filling, and a mascarpone frosting... but I digress.  

These chocolate cupcakes were fabulous.  Booze does wonders for baked goods.

Gluten Free Chocolate Cupcake
(Adapted from Elana's Pantry, yet another fabulous cooking blog.)
 Makes about 10 cupcakes

¼ cup rice flour
¼ cup cocoa powder
¼ teaspoon sea salt
½ teaspoon baking soda
3 eggs
¼ cup oil
½ cup agave nectar

1. In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda
2. In a large bowl, blend together eggs, oil and agave
3. Blend dry ingredients into wet thoroughly
4. Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each
5. Bake at 375° for 20-22 minutes
6. Allow to completely cool. Soak with Bailey's Irish Cream, about two spoon fulls.  Allow the Baileys to completely soak into the cupcake before applying the next.

Vanilla Buttercream
1 sticks butter
2 cups confectioners sugar
1 1/2 teaspoon vanilla

Beat butter until light, fluffy and holding peaks.  Slowly ad the sugar, beat until combined. Add vanilla, beat until combined.  Put it on cupcakes, put cupcakes in your mouth.  Chew, Swallow.  Don't choke.