Baileys Irish Cream and Chocolate Mini Muffins

Instructions

1. Preheat the oven to 350. Melt chocolate, butter and Bailey's in a heavy pot or in a pyrex mixing bowl in the microwave. Stir thoroughly until well combined and smooth. Allow to cool.
2. Sift the flour and cocoa together in a mixing bowl.
3. Separate the egg yolks from the whites into separate mixing bowls. Beat the egg yolks and 2/3 cup of sugar at high speed until thick and forms a ribbon. While the mixer is running, slowly pour in the melted chocolate mixture. Continue mixing until well blended. Add in the sifted dry ingredients in three batches and continue mixing until incorporated.
4. Beat egg whites with a pinch of salt and mix at high speed until frothy. Add 1/3 cup of sugar and continue beating until the whites form soft peaks.
5. Pour the chocolate egg yolk mixture into a mixing bowl. Gently fold in the whipped egg whites with a rubber spatula until combined and none of the egg whites are showing.
6. Prepare the pans by spraying with oil and lightly flouring. Pour the batter into either an 8-9" prepared springform pan or a 24- mini muffin pan. Bake the cake for about 30 minutes and the mini muffins for about 20 minutes. Insert a toothpick into the center of the cake to test if it is done. When the toothpick comes out clean, remove the cake from the oven. Allow to cool slightly and then remove from muffin tins and cake pan.
7. You can either dust the cooled cakes with powdered sugar or drizzle with your favorite chocolate glaze. If you opt too make the chocolate glaze, melt the chocolate and cream together in a heavy pot over low heat. Stir continuously. Add Bailey's when chocolate and cream are well combined. Cool for 5 minutes and then drizzle the chocolate glaze over the cake or muffins with a spoon. Happy St Patrick's Day!

• Servings : 1 8-9" cake or 24 mini muffins
• Recipe Type : All Recipes, Sweets