Papapreneurs will love this indulgent recipe for grown-ups from social media star and baker, Cupcake Jemma. In honour of the nation’s #1 dessert, cheesecake, Cupcake Jemma has created the deliciously moreish Baileys Cheesecake Cookie Cups – think a blend of velvety Baileys with decadent cheesecake and a buttery cookie base. Follow Jemma’s recipe to make them from home. Go on, you deserve a treat!

These Baileys Cheesecake Cookie Cups are perfectly paired with a Baileys on ice for added indulgence, or why not pour over the top from a mini Baileys milk bottle for that extra touch?!     

Makes 40 mini cookie cups
[0.03 units each]

To start: Preheat oven to 170°C and lightly grease 2 x 24 hole mini muffin or cupcake pans

For the Cookie Cups

Ingredients
115g soft unsalted butter
170g light brown sugar
30g Demerara sugar
1 large egg
220g plain flour
30g cocoa powder
1⁄2 tsp salt
1⁄4 tsp bicarbonate of soda

Method  

• Cream together the butter and both the sugars until just combined
• Add the egg and beat well for a minute or so
• Sift together all of the dry ingredients and fold into the rest of the mixture until it forms a dough
• Roll 15g chunks of the dough between your hands to form tidy little balls
• Pop them into each of the greased mini cupcake holes
• Find a flat round utensil slightly smaller than the cupcake holes, such as a mini rolling pin, push down each ball into the cupcake holes until the walls rise up around the sides and little cups are created.
• Flour your utensil in-between each smoosh to avoid sticking and don’t push all the way down
• Leave to one side while you prepare the filling

For the Baileys Cheesecake filling

Ingredients
290g cream cheese
60g caster sugar
1 large egg
3 tbsp Baileys Original Irish Cream

Method  

• Beat all ingredients together for a few minutes until it’s thickened up
• Transfer mixture to a piping bag and snip the end off
• Fill the cookie cups until 2⁄3 full
• Bake at 170°C for 10-12 minutes
• Leave to cool

For the Baileys Swiss Meringue Buttercream

Ingredients
3 large egg whites
225g caster sugar
300g soft butter
1 tbsp Baileys Original Irish Cream

Method  

• Put the egg whites and sugar in a heatproof bowl over a pan of simmering water
• Stir together gently over the heat using a whisk until all the grains of sugar have dissolved (check by rubbing some between your fingers)
• Transfer to a large bowl or the bowl of a free-standing mixer and, using a balloon whisk, whisk for a minimum of 10 minutes, until the mixture has reached a cool room temperature
• With the whisk still going quite fast, start adding the butter in small chunks, bit-by-bit, until all the butter is in
• If it seems very sloppy, turn the speed up and keep whisking! If things are getting very hot, put the mixture into the fridge for a few minutes before resuming
• Finally, add the Baileys Original Irish Cream whilst whisking, and mix until smooth and tasty. Don’t be tempted to put more Baileys Original Irish Cream in as it has a tendency to split with too much liquid!

To finish…

• Finally, top your cooled cookie cups with a neat blob of Baileys Swiss Meringue Buttercream
• Drizzle with some melted chocolate or ganache to finish
• EAT!