Irish Cream and Chocolate Ganache Cupcakes

Irish Cream and Chocolate Ganache Cupcakes

Kate

"I love the idea of a "car bomb cupcake" but the end result was never as pleasing. The truly authentic recipe uses all three drink ingredients (Guinness, Jameson and Baileys) to create a wonderfully Irish-sounding dessert. I've made them several times and finally decided that I'd rather sacrifice authenticity to make a better cupcake. The Guinness and Jameson are left out here so that a delicous chocolate cake and Bailey's can shine through instead. The chocolate ganache centers are also flavored with Bailey's for a special surprise when you bite in. This is my adaption of an ultimate cupcake!"
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Ingredients

2 h servings
Serving size has been adjusted!
Original recipe yields 24 servings



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Directions

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  1. Prepare ganache by placing chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl. Heat in microwave (high power) until warm to touch, 20-30 secs. Whisk until smooth; mix in Baileys; transfer bowl to refrigerator and let chill - no more than 30 mins. Do not let mixture harden completely. If it does re-heat for 5 sec intervals in microwave and mix until soft but not runny.
  2. For the cupcakes first preheat oven to 350 degrees. Line muffin pans with 24 baking-cup liners or grease cups. Place chocolate and cocoa in large bowl. Pour hot coffee over mixture and whisk until smooth. Set in frig to cool completely, about 20 mins.
  3. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
  4. Divide batter (it will be runny) among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are firm to touch - 17 to 19 min. Cool cupcakes in muffin pan until cool enough to handle, about 10 minutes. Transfer to wire rack to cool to room temp before frosting, about 1 hour.
  5. Prepare frosting by combining sugar, egg whites, and salt in bowl of stand mixer; place bowl over pot of simmering water. Whisking gently but constantly, heat mixture until slightly thickened and it registers 150 degrees, about 2-3 mins.
  6. Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1-2 mins. Add butter, 1 piece at a time, until smooth and creamy. Once all butter is added, add Baileys (to taste) and increase speed to med-high beating until light and fluffy about 30 seconds.
  7. Frost cupcakes and serve!

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