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RECIPE
16 INGREDIENTS10 STEPS4hr 25min

Irish Cream Cupcakes

These Irish cupcakes are deliciously moist and not too sweet with a white chocolate ganache frosting, perfect ending to your meal!
Irish Cream Cupcakes Recipe | SideChef
These Irish cupcakes are deliciously moist and not too sweet with a white chocolate ganache frosting, perfect ending to your meal!
Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
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Estimated Total: Estimated Total:
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Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
4hr 25min
Total Time
1hr 20min
Active Time
$1.10
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12

White Chocolate Ganache

1 2/3 cups
White Chocolate , chopped
5 fl oz
Heavy Cream
2 fl oz
Bailey's® Irish Cream

Chocolate Cupcakes

1 3/4 cups
3/4 cup
Unsweetened Cocoa Powder
1/2 cup
1/2 cup
Bailey's® Irish Cream
1/2 cup
Vegetable Oil
or Canola Oil
3
Large  Eggs
1/2 Tbsp
Baking Soda
1/2 Tbsp
Baking Powder
1 tsp
Pure Vanilla Extract
1 tsp
3/4 cup
Hot  Water
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Nutrition Per Serving

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CALORIES
542
FAT
27.6 g
PROTEIN
6.6 g
CARBS
68.1 g

Author's Notes

Makes 24 cupcakes.

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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Nutrition Per Serving
Calories
542
% Daily Value*
Fat
27.6 g
35%
Saturated Fat
18.7 g
94%
Trans Fat
0.0 g
--
Cholesterol
81.8 mg
27%
Carbohydrates
68.1 g
25%
Fiber
2.6 g
9%
Sugars
51.0 g
--
Protein
6.6 g
13%
Sodium
470.0 mg
20%
Vitamin D
0.2 µg
1%
Calcium
114.4 mg
9%
Iron
1.9 mg
11%
Potassium
206.1 mg
4%
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