Cooking Instructions
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Step 1
For the white chocolate ganache, heat
Heavy Cream (150 mL)
and
Bailey's® Irish Cream (60 mL)
in a small pot until just at a simmer.
Step 2
Add the
White Chocolate (285 g)
and
Unsalted Butter (30 g)
to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes.
Step 3
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.
Step 4
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.
Step 5
For the chocolate cupcakes, preheat oven to 350 degrees F (180 degrees C) and line 24 muffin tins with paper liners.
Step 6
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 (7 g)
,
Baking Powder (6 g)
,
Pure Vanilla Extract (5 mL)
,
Salt (6 g)
and whisk until smooth, about 2 minutes.
Step 7
Add boiling
Water (180 mL)
and stir to combine.
Step 8
Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean.
Step 9
Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.
Step 10
Once cooled completely, frost with white chocolate ganache frosting.
