My favorite cocktail was introduced to me when I moved to the District--the Buttery Nipple. Ordering one still makes me blush, and more often than not, the bartender has some quirky response. The cocktail is simple and delicious, a combo of Bailey's and Butterscotch Schnapps.
1) Heat oven to 350°F. Line muffin cups with paper bake cups.
2) Add eggs, milk, oil, and vanilla in mixing bowl.
3) In another bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
4) With the mixer on medium speed, gradually add the dry ingredients to the wet ingredients in several increments. Mix ingredients together for another 2 minutes to blend completely.
5) Stir in boiling water. The batter will be thin.
6) Pour batter into cupcake liners. Fill cups 2/3 full with batter.
7) Bake 22 to 25 minutes. Cool completely.
Butterscotch Ganache Filling:
6 oz. butterscotch morsels
6 Tbsp heavy whipping cream
3 Tbsp unsalted butter
1.5 oz Butterscotch Schnapps
1) In a small saucepan, heat cream and butter until just before the boiling stage.
3) When the frosting is thick, drizzle in the Bailey's and Butterscotch Schnapps. Whip until combined. If the frosting is too thin at this point, add another spoonful or two of powdered sugar.
5) Pipe onto the cupcakes. If you're planning to spread on the icing, you can cut the frosting recipe in half. You won't need as much.
Enjoy!
I'm headed to a Halloween party this weekend and wanted to bring something fun to share. Bailey's and butterscotch transition well into cupcake flavors--hence, Buttery Nipple Cupcakes!
Chocolate Cake Base:
Chocolate Cake Base:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1-3/4 cups all-purpose flour
3/4 cup Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1) Heat oven to 350°F. Line muffin cups with paper bake cups.
2) Add eggs, milk, oil, and vanilla in mixing bowl.
3) In another bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
4) With the mixer on medium speed, gradually add the dry ingredients to the wet ingredients in several increments. Mix ingredients together for another 2 minutes to blend completely.
5) Stir in boiling water. The batter will be thin.
6) Pour batter into cupcake liners. Fill cups 2/3 full with batter.
7) Bake 22 to 25 minutes. Cool completely.
While they cool, prepare the ganache filling and the frosting.
Butterscotch Ganache Filling:
6 oz. butterscotch morsels
6 Tbsp heavy whipping cream
3 Tbsp unsalted butter
1.5 oz Butterscotch Schnapps
1) In a small saucepan, heat cream and butter until just before the boiling stage.
2) Remove from heat.
3) Pour in the Butterscotch Schnapps and stir until combined.
4) Pour the cream mixture over the butterscotch morsels, in a separate bowl.
5) Let stand about 20 seconds, then stir until smooth.
6) Prepare the cupcakes for filling. An apple corer is a perfect tool for the job. See this video for details.
7) Fill em up!
Buttery Nipple Frosting:
4 - 5 cups confections sugar
2 sticks (1 cup or 8 ounces) unsalted butter, at room temperature
3 tbsps Bailey's Irish Cream
3 tbsps Butterscotch Schnapps
1) Whip the butter using an electric or hand mixer for several minutes. You want the butter to look almost white and be very light and fluffy.
2) Slowly add the powdered sugar, a few tablespoons at a time.
4 - 5 cups confections sugar
2 sticks (1 cup or 8 ounces) unsalted butter, at room temperature
3 tbsps Bailey's Irish Cream
3 tbsps Butterscotch Schnapps
1) Whip the butter using an electric or hand mixer for several minutes. You want the butter to look almost white and be very light and fluffy.
2) Slowly add the powdered sugar, a few tablespoons at a time.
3) When the frosting is thick, drizzle in the Bailey's and Butterscotch Schnapps. Whip until combined. If the frosting is too thin at this point, add another spoonful or two of powdered sugar.
5) Pipe onto the cupcakes. If you're planning to spread on the icing, you can cut the frosting recipe in half. You won't need as much.
Enjoy!
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