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Dooley’s Cupcakes

Dooley’s Cupcakes

So easy to make and so delicious.

Ingredients:

  • For the sponge
  • 55 g butter
  • 55 g 48% dark chocolate
  • 5 g coffee granules
  • 30 g self-raising flour
  • 30 g plain flour
  • 5 g cornflour
  • 15 g cocoa powder
  • Pinch bicarbonate of soda
  • 120 g caster sugar
  • 1 egg, lightly beaten
  • 1 1/2 tsp vegetable oil
  • 25 ml buttermilk
  • 40 ml of water
  • 1 bar of toffee or other filling chocolate

For the chocolate icing

  • 100 g of softened unsalted butter
  • 80 g of cocoa powder
  • 340 g of icing sugar
  • 1 1/2 tsps of vanilla
  • 100 ml of milk

For the Dooley’s buttercream

  • 140 g of unsalted butter
  • 200 g of icing sugar
  • 3 tbsps of Dooley´s

Equipment:

  • 9 muffin cases, deep muffin tray, three piping bags

Method:

For the sponge
Before you start, put the chocolate bar in the freezer. Preheat the oven to 160 °C/ 325 °F / Gas Mark 3 and line a 12-hole muffin tray with cupcake cases. Place butter, chopped chocolate, coffee granules and 40ml of water in a large bowl over a pan of boiling water, stir gently until melted then remove from the heat and allow to cool. Sift the flours, cocoa and bicarbonate of soda into large bowl. Stir in the sugar and make a well in the centre. Add the beaten eggs, oil and buttermilk and the cooled chocolate mixture, stirring with a large whisk until completely combined. Do not beat this mixture, there is no need. Remove the chocolate bar from the freezer. Fill cupcake cases to 2/3 full and pop one square of the chocolate in the middle of each cake. Then bake for 30 mins until they are springy to the touch. Remove and cool in the trays for 10 mins before putting on a wire rack.

For the chocolate icing
To a large mixing bowl add the butter, vanilla and milk. Sift the cocoa and icing sugar into the bowl and mix on a medium speed for about 5 mins until smooth and shiny.

For the buttercream
Add the butter and the Irish cream into a large mixing bowl. Sift the icing sugar into the bowl and beat on a medium speed for about 5 mins, until smooth and shiny.

For the piping
Fill one piping bag with the chocolate buttercream and one with Irish cream buttercream, both in the third bag and start decorating. Decorate finally with white sprinkles.

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