Irish Cream Cupcakes

For the white chocolate ganache, heat Heavy Cream (150 mL) and Bailey's® Irish Cream (4 Tbsp) in a small pot until just at a simmer.

Add the White Chocolate (285 g) and Unsalted Butter (2 Tbsp) to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes.

Whisk until smooth. Cover with plastic wrap directly on the surface and chill until cold, about 4 hours or up to 24 hours in advance.

Once cooled, use an electric mixer or stand mixer fitted with a whip to whisk ganache until light and fluffy, about 3 minutes. Use immediately or chill until ready to use.

For the chocolate cupcakes, preheat oven to 350 degrees F (180 degrees C) and line 24 muffin tins with paper liners.

Using an electric mixer or stand mixer fitted with a whip attachment combine All-Purpose Flour (220 g), Granulated Sugar (400 g), Unsweetened Cocoa Powder (65 g), Milk (120 mL), Bailey's® Irish Cream (120 mL), Vegetable Oil (120 mL), Eggs (3), Baking Soda (1 tsp), Baking Powder (1 tsp), Pure Vanilla Extract (1 tsp), Salt (1 tsp) and whisk until smooth, about 2 minutes.

Add boiling Water (180 mL) and stir to combine.

Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean.

Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.

Once cooled completely, frost with white chocolate ganache frosting.