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1 1/2 C. all-purpose flour
1/2 C. cocoa powder
1/2 tsp. salt
1/2 tsp. Clabber Girl Baking Powder
1/2 tsp. Clabber Girl Baking Soda
1/2 C. butter, softened
1 C. buttermilk
1 C. granulated sugar
3/4 C. BAILEYS® baking chips, divided
2 lg. eggs
1/3 C. chopped pecans, optional
Preheat oven to 350° F. Line a muffin pan with paper baking cups, then set aside.
Cream butter and sugar in mixing bowl. Add eggs, one at a time, beating
well after each addition. Combine the flour, cocoa, salt, baking powder and baking
soda; add to creamed mixture alternately with buttermilk. Fold in 1/2 C. of
BAILEYS® baking chips and pecans (if using).
Pour batter evenly into lined muffin pan. Sprinkle remaining 1/4 C. BAILEYS® baking
chips on top of muffins. Bake at 350° F. for 24 minutes or
until a toothpick inserted near center comes out clean. Cool for 10 minutes
before removing from pan to a wire rack. Top with BAILEYS® Buttercream Frosting to turn these muffins into cupcakes.
1 1/2 C. all-purpose flour
1/2 C. cocoa powder
1/2 tsp. salt
1/2 tsp. Clabber Girl Baking Powder
1/2 tsp. Clabber Girl Baking Soda
1/2 C. butter, softened
1 C. buttermilk
1 C. granulated sugar
3/4 C. BAILEYS® baking chips, divided
2 lg. eggs
1/3 C. chopped pecans, optional
Preheat oven to 350° F. Line a muffin pan with paper baking cups, then set aside.
Cream butter and sugar in mixing bowl. Add eggs, one at a time, beating
well after each addition. Combine the flour, cocoa, salt, baking powder and baking
soda; add to creamed mixture alternately with buttermilk. Fold in 1/2 C. of
BAILEYS® baking chips and pecans (if using).
Pour batter evenly into lined muffin pan. Sprinkle remaining 1/4 C. BAILEYS® baking
chips on top of muffins. Bake at 350° F. for 24 minutes or
until a toothpick inserted near center comes out clean. Cool for 10 minutes
before removing from pan to a wire rack. Top with BAILEYS® Buttercream Frosting to turn these muffins into cupcakes.