Step 1

Preheat oven to 150°C. Brush twelve 30ml (1 1/2 tablespoons-capacity) mini muffin pans with melted butter to lightly grease.

Step 2

Use a serrated knife to cut cake into 5mm-thick slices. Use a 3.5cm-diameter round pastry cutter to cut 12 discs from cake. Place cake in bases of muffin pans.

Step 3

Use an electric beater to beat cream cheese and sugar until combined. Add the egg and beat until combined. Use a metal spoon to fold in the Baileys. Spoon the cream-cheese mixture among pans.

Step 4

Bake in oven for 10 minutes or until just set. Remove from oven and set aside for 30 minutes to cool and set completely. Dust with cocoa powder to serve.