Cooking Instructions
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Step 1
For the white chocolate ganache, heat
Heavy Cream (5 fl oz)
and
Bailey's® Irish Cream (2 fl oz)
in a small pot until just at a simmer.
Step 2
Add the
White Chocolate (1 2/3 cups)
and
Unsalted Butter (2 Tbsp)
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 (1 3/4 cups)
,
Granulated Sugar (2 cups)
,
Unsweetened Cocoa Powder (3/4 cup)
,
Milk (1/2 cup)
,
Bailey's® Irish Cream (1/2 cup)
,
Vegetable Oil (1/2 cup)
,
Eggs (3)
,
Baking Soda (1/2 Tbsp)
,
Baking Powder (1/2 Tbsp)
,
Pure Vanilla Extract (1 tsp)
,
Salt (1 tsp)
and whisk until smooth, about 2 minutes.
Step 7
Add boiling
Water (3/4 cup)
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.
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