I am always that idiot who gets pinched on St. Patrick's day. Every year I remind myself to wear green and yet the morning comes around and I'm happy enough to be dressed and have my hair free of snarls that I tend to forget my lofty sartorial goals.
This year I'm not going to bother with the clothes debate, instead I'm just going to bake stuff with Bailey's in it. Think that will get me a freebie from would-be pinchers? I mean really, if someone offered me a cupcake in exchange for not pinching them I think it's pretty clear what the answer should be.
Hope you enjoy these cupcakes!
Mudslide Oreo Cheesecake Cupcake or White Russian Oreo Cheesecake Cupcakes
Adapted from my Oreo Cheesecake Cupcake Recipe
With the right Oreos, the White Russian version of this recipe is gluten free; sadly Bailey's is distilled from wheat and as such contains some gluten (though apparently some celiac experts disagree about what happens to the gluten proteins during distallation. In any case, try the Bailey's at your own risk if you are gluten intolerant).
Ingredients
Cupcakes
8 Oreos, whole
1 8-ounce package cream cheese
1/4 cup sugar
1/4 teaspoon vanilla extract
1 large egg, room temperature and lightly beaten
1/4 cup sour cream
Pinch of salt
For White Russian Cupcakes
1-ounce Vodka
For Mudslide Cupcakes
1-ounce Baileys
Frosting
2 ounces semisweet chocolate (about half a small bag of chocolate chips)
1/2 tablespoons light corn syrup
2 tablespoons half-and-half
1-ounce Kahlua (for either Mudslide or White Russian cupcakes)
Equipment:
Muffin tin, cupcake liners, hand-mixer, mixing bowl, pot
Make the cupcakes: Preheat oven to 275° F. Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
Beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. Gradually add the sugar, and beat until combined. Beat in the vanilla.
Drizzle in egg a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine. Pour in 1-ounce either Bailey's or Vodka and mix until incorporated. Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.
Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.
Transfer the muffins tins to a wire rack to cool completely.
Make the frosting: Set a bowl (heat resistant) over a pot of simmering water to create your own double boiler. Combined chocolate and corn syrup and whisk mixture often. Cook until mixture is smooth. Remove from heat, add the half-and-half and 1-ounce Kahlua, and whisk mixture until smooth.
Refrigerate cupcakes and frosting (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving.
Makes 8 (serves 1)
Matt loves Mudslides, so I was thinking of making these for him...but are they really alcohol-y? Or does the booze mostly cook off?
ReplyDeleteI just found out that apparently it can take about 3 hours for most alcohol to "cook off", so it's safe to say that no, the alcohol is still present in these. Personally, I doubled the quantity of alcohol in the cupcakes and thought they were awesome, but then I like mudslides/white Russians.
DeleteYou can halve the amount of Bailey's for the cheesecake and the split the frosting into two groups and only add the Kahlua to half of the frosting (steps: chocolate + corn syrup until melty, add cream, split, then add Kahlua) to get rid of most of the alcohol taste if you'd like. The original recipe didn't need the moisture from the liquer, so your best bet is to probably add the alcohol in both the cheesecake and frosting in small amounts and taste frequently. Stop adding when you think there's enough.
Let me know if it works!