These Irish cupcakes are deliciously moist and not too sweet with a white chocolate ganache frosting, perfect ending to your meal!
Total Time
4hr 25min
0.0
0 Ratings
Author: Compelled to Cook
Servings:
12
Ingredients
White Chocolate Ganache
•
1 2/3
cups
White Chocolate
, chopped
•
5
fl oz
Heavy Cream
•
2
fl oz
Bailey's® Irish Cream
•
2
Tbsp
Unsalted Butter
Chocolate Cupcakes
•
2
cups
Granulated Sugar
•
1 3/4
cups
All-Purpose Flour
•
3/4
cup
Unsweetened Cocoa Powder
•
1/2
cup
Milk
•
1/2
cup
Bailey's® Irish Cream
•
1/2
cup
Vegetable Oil
or Canola Oil
•
3
Large
Eggs
•
2
tsp
Baking Soda
•
2
tsp
Baking Powder
•
1
tsp
Pure Vanilla Extract
•
1
tsp
Salt
•
3/4
cup
Hot
Water
Cooking Instructions
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.
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.
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.
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.
5.
For the chocolate cupcakes, preheat oven to 350 degrees F (180 degrees C) and line 24 muffin tins with paper liners.
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 (2 tsp), Baking Powder (2 tsp), Pure Vanilla Extract (1 tsp), Salt (1 tsp) and whisk until smooth, about 2 minutes.
7.
Add boiling Water (3/4 cup) and stir to combine.
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.
9.
Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.
10.
Once cooled completely, frost with white chocolate ganache frosting.
Author's Notes
Makes 24 cupcakes.
Nutrition Per Serving
CALORIES
545
FAT
27.3 g
PROTEIN
6.8 g
CARBS
69.2 g
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