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–+ servings
Egg Liqueur Cupcakes

Egg Liqueur Cupcakes

Discover the joy of Egg Liqueur Cupcakes rich in flavor and perfect for any celebration Add a touch of sophistication to your dessert table.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 cupcakes
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 120 ml milk
  • 150 ml egg liqueur
  • 1 packet vanilla pudding powder (about 18 g)
  • 2 tablespoons sugar
  • 120 g butter
  • 150 g soft butter
  • 150 g sugar
  • 1 pinch salt
  • 3 eggs size M
  • 120 g wheat flour (Type 405 or all-purpose)
  • 30 g unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 50 ml egg liqueur
  • 1-2 tablespoons chocolate sprinkles
  • to taste Chocolate eggs or other decorations (optional)
  • a little extra egg liqueur for brushing

Equipment

  • 12-cup muffin tin
  • Paper cupcake liners
  • Two mixing bowls
  • Hand mixer or stand mixer
  • Small saucepan and whisk
  • Cooling rack
  • Ice cream scoop or spoon for portioning

Method
 

  1. Make the Egg Liqueur Cream by boiling milk and 150 ml egg liqueur, then whisk in pudding powder and sugar.
  2. Let the pudding cool and then chill it in the fridge.
  3. Preheat the oven to 180°C (350°F) and line a muffin tin with paper cases.
  4. In a bowl, beat soft butter, sugar, and salt until pale and fluffy.
  5. Add eggs one at a time, mixing well after each addition until glossy and creamy.
  6. In another bowl, whisk together flour, cocoa powder, and baking powder.
  7. Fold the dry mixture into the butter mixture, alternating with 50 ml egg liqueur.
  8. Divide the batter into the cupcake liners and bake for about 25 minutes.
  9. Let the cupcakes cool completely, then whip the chilled pudding and softened butter until fluffy.
  10. Dollop or pipe the cream onto each cupcake and sprinkle with chocolate sprinkles.

Nutrition

Calories: 290kcalCarbohydrates: 36gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 5.5gCholesterol: 80mgSodium: 90mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 450IUCalcium: 35mgIron: 1.5mg

Notes

For a non-alcoholic version, substitute egg liqueur with a rich custard or vanilla drink. Make the cream filling a day ahead for convenience. Store cupcakes in the fridge for up to 3 days; unfrosted cupcakes can be frozen for up to 2 months. Experiment with variations like adding a teaspoon of instant espresso for a mocha flavor or infusing the cupcake batter with orange zest for a citrusy twist.
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