Beer Mug Cupcakes with Baileys® Filling

Pre-heat oven to 350ºF. Make cake mix using water, oil and eggs according to package instructions.

Spray Mason jars with non-stick cooking spray, then set on a baking sheet. Equally divide batter among jars. Bake for 18-20 minutes until a toothpick inserted into the centre of a cake comes out clean. Cool cakes for 10 minutes. Turn jars upside down and remove cakes. If they stick, run a knife around the edges. Cool completely.

Make Baileys® Irish Cream ganache: Pour chopped chocolate, heaving whipping cream and icing sugar into a microwave-safe bowl. Heat on high power for 30 seconds. Let bowl sit in microwave for 3 minutes. Remove and stir until smooth. If all chocolate is not melted, heat for 10 second increments, stirring after each. Stir in Baileys® Irish Cream.

Cut each cake to be 3 inches tall. Then, using a cupcake plunger, apple corer or knife, create a well in each cake. Pour Baileys® Irish Cream ganache into each well.

Color 2 1/2 cups of white chocolate molding wafers golden yellow with food colouring. Roll out yellow molding wafers to about 1/8 inch thickness on a non-stick mat (or on a cutting board that has been lightly dusted with icing sugar). Cut 3 1/4 inch wide by 8-inch long strips.

Press wooden dowel at 1/2 inch intervals across each strip, creating the indentations in the beer mugs and leaving a 1/2 inch border along one edge. That will be the bottom of each beer mug.

Wrap one yellow strip around each cake, cutting the seams to match up. Brush seam edges with water or melted white chocolate and press together. To make the handles, pinch off pieces of white molding wafers and roll into mug handles. Attach with water or melted white chocolate.

Just before serving, spoon whipped topping into mugs.