B-52 Cupcakes

Serves: 12


With full bottles of Kahlua, Bailey's and Grand Marnier on hand, the Cooking with Booze the baking is as fun as the eating.


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup cocoa
  • 1 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 cup mayonnaise (full-fat is best)
  • 1/2 cup brewed espresso or strong coffee, cooled
  • 1/4 cup Kahlua
  • 1 1/2 cups heavy cream (38% if available)
  • 1/4 cup Bailey’s Irish Cream
  • 1/4 cup confectioner’s sugar
  • 1 tsp. unflavoured gelatin
  • Candied orange zest
  • 1 medium orange
  • 1/2 cup sugar
  • 2 Tbsp. Grand Marnier


  1. Preheat oven to 350 F. Line muffin tins with paper baking cups.

  2. Mix flour, sugar, cocoa, baking soda and baking powder in large bowl and form a well in the centre. Add mayonnaise, 1/2 cup water, espresso and 2 tsp. Kahlua and mix with wooden spoon until smooth. Fill baking cups two-thirds full with batter and bake until toothpick inserted in centre comes out clean (about 15 minutes for mini-muffins and 25 minutes for regular muffins).

  3. Remove from oven and let stand for 5 minutes, remove from pan and allow to cool completely on rack. Brush remaining Kahlua over cupcakes.

  4. Meanwhile, combine heavy cream, Bailey’s and sugar in medium bowl and beat with mixer until stiff peaks form. Sprinkle gelatin over 2 Tbsp. of water in small saucepan and place over low heat and let cool slightly. Drizzle gelatin into cream mixture and beat on low speed until combined.

  5. Fit pastry bag with round tip and fill with whipped cream. Pipe swirls of cream onto each cupcake and garnish with candied orange zest or pieces of grated fruit zest.

  6. To make the zest, peel orange very thinly with vegetable peeler, making sure to get only zest and no bitter pith. Slice into thin strips. Place zest in small saucepan and cover with cold water. Place over medium-high heat and boil until zest is slightly translucent, about 15 minutes.

  7. Add sugar, Grand Marnier and 1/2 cup water. Bring to a boil, lower heat and simmer until zest becomes completely translucent, about 1 hour. Remove zest from syrup, separate strands and place on wax paper to cool. Makes 48 mini or 12 regular cupcakes.

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