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Triple Irish Cupcakes

21 INGREDIENTS • 13 STEPS • 2HRS 5MINS

Triple Irish Cupcakes

Recipe

5.0

3 ratings
Triple Irish Cupcake is the perfect dessert for St. Patrick's Day. This delicious treat features an Irish cream liqueur cupcake batter, Jameson whiskey cream filling, and Guinness chocolate frosting - talk about the trifecta of flavor!
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Triple Irish Cupcake is the perfect dessert for St. Patrick's Day. This delicious treat features an Irish cream liqueur cupcake batter, Jameson whiskey cream filling, and Guinness chocolate frosting - talk about the trifecta of flavor!
author_avatar
The Sweet Chick
Hi I'm Carole. I am a stay at home mother to two cute and rowdy kids and a wife to a supportive husband. I’m addicted to sweets & love trying new recipes.

2HRS 5MINS

Total Time

$1.49

Cost Per Serving

Ingredients

Servings
12
us / metric
Cupcake
All-Purpose Flour
155 g
All-Purpose Flour
Baking Powder
1/2 tsp
Baking Powder
Salt
1/4 tsp
Salt
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Cream Cheese
115 g
Cream Cheese, room temperature
Butter
75 mL
Butter, room temperature
Granulated Sugar
100 g
Granulated Sugar
Brown Sugar
110 g
Brown Sugar
Vanilla Extract
1 tsp
Vanilla Extract
or Vanilla Paste
Egg
2
Eggs
Bailey's® Irish Cream
120 mL
Bailey's® Irish Cream
Filling
Heavy Cream
160 mL
Heavy Cream
White Chocolate Chips
170 g
White Chocolate Chips
Jameson Irish Whiskey
1 Tbsp
Jameson Irish Whiskey
Butter
2 Tbsp
Butter
Frosting
Guinness® Extra Stout Beer
240 mL
Guinness® Extra Stout Beer
60% Cacao Bittersweet Chocolate Chips
85 g
60% Cacao Bittersweet Chocolate Chips
I used Ghirardelli®
Vegetable Shortening
155 g
Vegetable Shortening
Dark Cocoa Powder
4 Tbsp
Dark Cocoa Powder
I used Hershey's
Powdered Confectioners Sugar
440 g
Powdered Confectioners Sugar
Milk
4 Tbsp
Milk

Nutrition Per Serving

VIEW ALL
Calories
699
Fat
37.1 g
Protein
5.4 g
Carbs
83.0 g
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author_avatar
The Sweet Chick
Hi I'm Carole. I am a stay at home mother to two cute and rowdy kids and a wife to a supportive husband. I’m addicted to sweets & love trying new recipes.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
In a medium bowl, combine the All-Purpose Flour (155 g), Baking Powder (1/2 tsp), Salt (1/4 tsp), and Ground Cinnamon (1/2 tsp). Mix well.
step 2 In a medium bowl, combine the All-Purpose Flour (155 g), Baking Powder (1/2 tsp), Salt (1/4 tsp), and Ground Cinnamon (1/2 tsp). Mix well.
step 3
In a stand mixer, cream together the Cream Cheese (115 g) and Butter (75 mL). Add the Granulated Sugar (100 g), Brown Sugar (110 g), and Vanilla Extract (1/2 tsp). Mix together until smooth.
step 3 In a stand mixer, cream together the Cream Cheese (115 g) and Butter (75 mL). Add the Granulated Sugar (100 g), Brown Sugar (110 g), and Vanilla Extract (1/2 tsp). Mix together until smooth.
step 4
Add the Eggs (2) and Bailey's® Irish Cream (120 mL), continuing to mix until well incorporated. Slowly add the flour mixture to the stand mixer, making sure to scrape down the sides as needed. Mix until well blended.
step 4 Add the Eggs (2) and Bailey's® Irish Cream (120 mL), continuing to mix until well incorporated. Slowly add the flour mixture to the stand mixer, making sure to scrape down the sides as needed. Mix until well blended.
step 5
Place 16 cupcake liners into muffin pans and equally divide batter into each cupcake liner, about 1/2 way full.
step 5 Place 16 cupcake liners into muffin pans and equally divide batter into each cupcake liner, about 1/2 way full.
step 6
Bake cupcakes for 15 minutes, or until toothpick inserted in the center comes out clean. Remove from oven and cool completely.
step 7
Place Heavy Cream (160 mL) in a small saucepan and bring to a simmer over low heat. Stir in the White Chocolate Chips (170 g) until melted, then add the Butter (2 Tbsp). Stir until well blended.
step 7 Place Heavy Cream (160 mL) in a small saucepan and bring to a simmer over low heat. Stir in the White Chocolate Chips (170 g) until melted, then add the Butter (2 Tbsp). Stir until well blended.
step 8
Remove from the stove top and add the Jameson Irish Whiskey (1 Tbsp). Whisk until smooth. Allow mixture to cool to room temperature, then place in the fridge for 1/2 hour to cool more. Mixture will thicken as it cools.
step 8 Remove from the stove top and add the Jameson Irish Whiskey (1 Tbsp). Whisk until smooth. Allow mixture to cool to room temperature, then place in the fridge for 1/2 hour to cool more. Mixture will thicken as it cools.
step 9
While mixture is cooling, scoop out the centers of the cupcakes and discard or eat. I use the small end of melon ball scooper. Once mixture is ready, fill each cupcake with the chocolate filling. Then brush tops with remaining filling. Return cupcakes to the fridge.
step 9 While mixture is cooling, scoop out the centers of the cupcakes and discard or eat. I use the small end of melon ball scooper. Once mixture is ready, fill each cupcake with the chocolate filling. Then brush tops with remaining filling. Return cupcakes to the fridge.
step 10
For frosting, place Guinness® Extra Stout Beer (240 mL) in a small saucepan and bring to a boil over medium heat. Boil for 15 minutes, until beer is reduced to about a 1/4 cup of liquid. Remove the pan from the heat.
step 10 For frosting, place Guinness® Extra Stout Beer (240 mL) in a small saucepan and bring to a boil over medium heat. Boil for 15 minutes, until beer is reduced to about a 1/4 cup of liquid. Remove the pan from the heat.
step 11
Add the 60% Cacao Bittersweet Chocolate Chips (85 g). Stir until the chocolate is melted. Set aside to cool and thicken. Add the Powdered Confectioners Sugar (440 g) and Dark Cocoa Powder (4 Tbsp) to a stand mixer.
step 11 Add the 60% Cacao Bittersweet Chocolate Chips (85 g). Stir until the chocolate is melted. Set aside to cool and thicken. Add the Powdered Confectioners Sugar (440 g) and Dark Cocoa Powder (4 Tbsp) to a stand mixer.
step 12
Mix on low until well blended. Then add the Vegetable Shortening (155 g), Vanilla Extract (1/2 tsp), and beer/chocolate mixture. Mix on medium speed until the frosting starts to come together.
step 12 Mix on low until well blended. Then add the Vegetable Shortening (155 g), Vanilla Extract (1/2 tsp), and beer/chocolate mixture. Mix on medium speed until the frosting starts to come together.
step 13
Add Milk (4 Tbsp), 1 tablespoon at a time, until frosting becomes light and fluffy. With a spatula, or your favorite pastry bag and tip, frost each cupcake. Enjoy!
step 13 Add Milk (4 Tbsp), 1 tablespoon at a time, until frosting becomes light and fluffy. With a spatula, or your favorite pastry bag and tip, frost each cupcake. Enjoy!
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