How about a serving of this Irish Cream-Filled Chocolate Cakes? CHOCOLATE OBSESSION LEVEL: ADVANCED. If you’re in need of a Friday treat, this is just the thing for you. This dessert, although looks like it takes a long time, is super fast and simple to make. Two batters, 20 minutes of baking time, one chocolate drizzle, and 10 cakes later. No applause necessary.
So, what is that cream in the center? It’s basically a cheesecake. Yes, a cheesecake in side of a light and moist chocolate cake that have both been spiked with Irish cream. That happened. I did that, and I have the love handles to prove it. Let’s talk about the flavor profile, shall we? The cake is made with the basics: flour, eggs, sugar, cocoa, etc. It also has a punch of Irish Cream, a splash of maple syrup, and a guzzle of hot, dark roast coffee to go alongside it.
This dessert means business. I considered calling it “Whitey Bulger Cakes” for it’s color and Irish decent, but thought the better of it after flashes of Departed
Okay, where was I? Right, these cakes are actually coming just in time for Valentine’s Day. I think it’s a perfect little dessert for any romantic night in. It is one of those perfect desserts that needs no reason or logic for making them. For example, as I stated before, Friday is a good reason to make these Irish Cream-Filled Chocolate Cakes. I think finishing the laundry is a good enough reason to make these cakes.
Whatever your rhyme or reason is for making these cakes, I hope you are all taking some time for yourself this weekend. I know winter can be hard. So, go for a walk outside, talk with a friend, and take it easy on yourself. Maybe it’s baking or maybe it’s ordering some Chinese food and watching a movie. Take your vitamins, sleep in, and when all else fails, chocolate.
Happy Friday!
Irish Cream-Filled Chocolate Cakes
Say hello to Irish Cream-Filled Chocolate Cakes. Creamy and decadent. Cheesecake meets creamy Bailey’s meets light and moist chocolate cake!
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Total Time: 43 minutes
- Yield: 10-12 servings
Ingredients
|| Chocolate Cakes ||
1 cup all purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 egg
¼ cup melted butter
½ cup brewed coffee
½ cup Bailey’s Irish cream
1 tablespoon maple syrup
|| Filling ||
1 8-ounce brick cream cheese
1 egg
½ cup sugar
1 tablespoon Bailey’s Irish cream
|| Ganache ||
1 cup chocolate chips
1 tablespoon maple syrup
¼ cup half and half
Chocolate shavings for decoration
Instructions
Preheat the oven to 350 degrees.
|| Chocolate Cakes || In a standing mixer with the whisk attachment, add all the dry ingredients for the cake and mix on low for one minute. Add the rest of the wet ingredients and mix on medium speed until smooth. Scrape down the sides of the bowl and mix again for one minute.
Spray a muffin tin with cooking spray and fill each cup little over half way with the chocolate cake batter. A cupcake scoop will work for this. Set aside.
|| Filling || Clean out standing mixer and add the room temperature cream cheese, egg, sugar, and Irish cream and mix together until smooth. With a 2 tablespoon scoop (a cookie-sized scoop), drop cream mixture in the center of the chocolate mixture in each muffin cup.
Bake in the oven for 20-23 minutes until firm. Remove and let cool.
|| Ganache || Place chocolate chips, half and half, and maple syrup in a microwave-safe dish and microwave for 45 seconds. Stir vigorously until the ganache is smooth. Drizzle onto the cooled cakes and sprinkle with chocolate shavings.
Keywords: bailey’s, cheese cake, chocolate, chocolate cake, cupcakes, Irish cream
Thank you this will be the dessert for my annual St Patrick’s day dinner…one question…could i make this the day before?
Awesome, Kathleen! Yep, this is a pretty moist cake situation and will last a few days without drying out! It only makes a 10-12 but it’s super easy to double if you’re feeding a big crowd. HAVE FUNNNNN!!!!!