Tres Leches Cake Liquer Brownies

Like cookies & milk...it happened by mistake....

but I now realize that is how good brownies, tres leches y un poco (a little)  de tres leches liquer go together ...just like cookies and milk. .

And with cinco de mayo...literally right around the corner...my brain child couldn't have had any better timing!

If you are lucky enough to have your local liquor store sell this tres leches liquer in little shooters...Perfecto!..

If not these brownies are well worth the extra dinero required to go all in and buy the big bottle...

Because seriously...how can anyone be disappointed  by anything, especially liquor. that is inspired by the oh so delicioso

Latin American cake!

 Vamos a la cocina!

Ingredients

1/2 cup Tres Leches Liquer for brownie batter 1/4 cup to pour over brownies

12 ounces semisweet chocolate chips

2 sticks unsalted butter

3/4 cup of all-purpose flour

1 1/2 cups sugar

3 large eggs

1 tsp vanilla extract

1 1/4 tsp kosher salt, divided

 

 

Directions

 

 1 Preheat oven to 350 degrees. Line a 9x13 inch metal baking pan with foil, leaving a 2" overhang.

 

2. Stir 12 oz. chocolate and 1 cup butter in a medium metal or glass bowl set over a saucepan of simmering water until melted and smooth.

 

3. Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/2 cup of the tres leches liquer . Fold in flour and 1 1/4 tsp. kosher salt.

Pour batter into prepared pan.

 

4. Bake brownies until surface begins to crack and a toothpick inserted into center comes out with a few moist crumbs attached, 35–40 minutes. Transfer pan to a wire rack and let cool for at least 20 minutes.

 

5. Loosen and lift brownies from pan using the foil overhang; cut into squares. Using a toothpick poke 4-5 tiny holes on top of brownies. Take your tres leches liquer (you can warm liquer in a saucepan for a minute or two if desired) over brownies.

Bailey's Irish Cream Milkshake Cupcakes

Milkshakes are like a creamy, twisty blend of a big bowl of ice cream and fluffy soft clouds!...

Have to be honest.. I never was a big fan of the creamy cold...

but there are a few things en la vida (in life) I can never seem to turn down.

Uno...milkshakes..

.Dos....cream based liquer  and

 Tres...cupcakes! 

So needless to say these Bailey's Irish Cream Milkshake Cupcakes

are enough to lead me to  a sugary sweet Irish Heaven with a spirited twist!

If you are lucky enough to make them for yourself , I'll meet you there too!

 Bailey's Ganache (ganache should be made first to allow time for cooling)

 
Ingredients

1/2 cup of heavy cream
1/4 cup of semi-sweet chocolate chips
3 tbsp of Bailey's Irish Cream

Directions

1. In a saucepan bring the cream to simmer over medium heat.

2. Remove cream from heat and whisk in chocolate it's completely melted and incorporated well.

3. Whisk in the Bailey's Irish Cream

4. Place in refrigerator until it has a good consistency for swirling or drizzling into the buttercream.

Ingredients

(Bailey's Vanilla Malt Buttercream)

2 sticks butter (room temperature)
6 tablespoons malt powder
2 teaspoons vanilla extract
1/2 cup milk
1/4 cup Bailey's Irish Cream Liqueur
6 to 8 cups confectioners sugar

Directions
 
 1. Beat butter on low speed until smooth

2. Add in the malt powder, vanilla extract, Bailey's Irish Cream and milk and 4 cups of powdered sugar. Beat on low for 1 minute.

3. Add in the rest of the sugar, 1 cup at a time and mix on medium speed. Set buttercream aside.

Ingredients

(Bailey's Irish Cream Cupcakes)

 2 1/2 cups cake flour
3 tsp of baking powder
1/2 tsp of salt
1 tsp of cinnamon
1 1/2 cups of granulated sugar
3/4 cups  of unsalted butter room temp
3 eggs room temp
3 tsp of vanilla
1/2 cup Bailey's Irish Cream

 
Directions

1.Preheat the oven to 350 degrees. Place cupcake liners in cupcake pan. This recipe made me 12 Jumbo Cupcakes
 
2.In a medium bowl mix together all the  dry ingredients: flour, baking powder, salt, and cinnamon
 
3.In a large bowl, use a mixer to cream together the sugar, butter and vanilla for about 3 minutes until light and fluffy.
 
4. Add eggs one at a time until well incorporated.
 
5.Add flour mixture in 3 additions, alternating with the Bailey’s Irish Cream, begining and ending with the flour mixture.
 
 
 6.Fill cupcake liners about 2/3 full and bake for 15-20 min. I like to carefully look at mine around the 10 minute mark to watch how they are cooking.
 
7. Once cupcakes are done and cooled, mix in your melted Bailey's Irish Cream Ganache. Next you can use a piping bag or spatula to swirl on your Bailey's Irish Cream Buttercream. Shake on your sprinkles.
 
8. The bottle of Bailey's on top of course is optional. I suggest  you add on when your ready to serve. Just a note...my bottles were 1/4 full when I stuck them in cupcake on top as not to overflow the cupcakes and waste perfectly good alcohol.
 
 
 

Te Quiero Mucho, Cupcake

This is another one of my cupcakes created last week during my baking frenzy, I didn't have a chance to post it until now. I had dulce de leche leftover from my Nuevo Banana Splits and Latin Elvis cupcakes and thought to myself what else would be great with dulce de leche ? What else? Chocolate! This is a rich and moist chocolate cake filled with creamy dulce de leche filling, I made my favorite chocolate ganache recipe but this time I mixed in Dulseda which is a creamy dulce de leche liquer that gave the ganache a rich caramel bite.

Next, I dipped the tops of my cupcakes in the ganache and let them cool. Once cooled I warmed the dulce de leche so that I could drizzle a little on top of the cupcakes.

At first bite of these cupcakes I was in love!! The chocolate cake was so rich and moist and the dulce de leche within the cupcake was so creamy and gave just the right sweetness to the cupcake. The dulce de leche chocolate ganache gave this cupcake a smooth and perfect chocolate and caramel twist.

My oldest daughter and I were sitting at the table and in between bites I was telling I her I think that this is my new favorite cupcake! I then asked her what should we call it ? And she replied, we should call it "Te Quiero Mucho, Cupcake" which in Spanish translates to I want you so much, Cupcake! I told her once again that she was brillant and that was a perfect name,and so here it is the "Te Quiero Mucho, Cupcake"!