Dessert · Recipes

Luck O’ Irish Cream Cupcakes🍀

Irish Cream Cupcakes Finished1Oh how I love holiday baking! Inspired by St. Patrick’s Day, I’m letting my Irish side shine with these amazing Irish Cream Cupcakes! I mean we gotta indulge a little on this holiday, right?! Irish cream makes everything so creamy and delicious. I kept them somewhat healthy by using dark chocolate and coconut sugar – which are two of my favorite ingredients when baking.

Awesome side note: Quality dark chocolate is full antioxidants, iron, magnesium and so much more!

Don’t let this half and half cupcake intimidate you. They are easier than they look! Just melt a 70% organic dark chocolate bar and mix it into half of the batter … piece of cake!

Irish Cream Cupcakes 1Now for the gold at the end of the rainbow – the Irish Cream ganache filling! The trick here is to let the ganache set up until firm for about 20 – 30mins before piping into the cupcakes. Which is the perfect time to let the cupcakes cool (This is the not so healthy part of the recipe) 😉 But it’s o’ so delicious!

Irish Cream Cupcakes Holes2

I fell in love with these Russian piping tips I saw come across my newsfeed on Facebook, and I had to get some of my own. I used the rose tip for piping the Irish buttercream frosting onto my cupcakes. YES IRISH BUTTERCREAM!! It’s the best!

Irish Cream Cupcakes Rose

I’m still learning how to use these tips so my roses aren’t perfect … yet 😉

Irish Cream Cupcakes Finished2

Have fun with this recipe and remember you have the luck of the Irish on your side! Ha! Happy St. Patricks Day!

Luck O' Irish cream Cupcakes

  • Servings: about 15 cupcakes
  • Time: about 1 hour
  • Difficulty: Easy
  • Print


INGREDIENTS

Cupcake Batter

  • 1/2 cup organic unsalted butter
  • 4 organic egg whites
  • 2 cups organic all purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 3/4 cup raw organic coconut sugar
  • 3 tbs Irish Cream
  • 1 tsp organic vanilla
  • 1 1/4 cup organic buttermilk
  • 3 oz 70% organic dark chocolate melted and cooled

Irish Cream Ganache Filling

  • 8 oz organic dark chocolate chips
  • 2/3 cup organic heavy cream
  • 2 tbs organic unsalted butter
  • 2 tsp Irish Cream

Irish Cream Buttercream Icing

  • 3 cups organic powdered sugar
  • 1/2 – 3/4 cup organic unsalted butter
  • 2 tsp organic vanilla
  • 3 tbs Irish Cream

INSTRUCTIONS

Cupcake Batter

  1. Preheat oven to 350° and line a cupcake tin with cupcake liners.
  2. Let the butter and egg whites to become room temperature.
  3. Meanwhile in a large bowl, with a wooden spoon, mix flour, baking soda, baking powder and salt until well combined.
  4. Once butter is room temp place in the bowl of a stand mixer and beat on med speed until smooth and creamy.
  5. Add sugar, Irish cream and vanilla to the butter mix until just combined. Add egg whites a little at a time mixing well. Add flour mixture a 1/4 cup at a time while pouring in buttermilk between each addition. Beat until just combined.
  6. Divide batter in half placing half of the batter into a medium bowl with the melted (cooled) chocolate. Mix well with wooden spoon.
  7. Fill muffin cups about 3/4 full by spooning chocolate batter on one side and non chocolate batter on the other side.
  8. Place in 350° oven and bake for 18 – 20 mins until toothpick comes out clean when inserted.
  9. Let cupcakes cool completely then punch a hole in the center of the cake to insert Irish cream Ganache. I used the other end of a piping tip to create the holes in my cupcakes.

Irish Cream Ganache Filling

  1. Put chocolate in a heatproof bowl. In a small pan over medium heat heat the heavy cream until simmers.
  2. Pour warm cream over chocolate chips, and let sit for about two minutes to allow chocolate to melt. Stir until smooth and well combined.
  3. Add butter and Irish Cream stir until combined.
  4. Let Ganache cool and thicken up for about 35mins.
  5. Once Ganache has thickened pipe it into holes you’ve cut in the center of the cupcakes.

Irish Cream Buttercream Icing

  1. Place butter in the bowl of a stand mixer with whisk attachment. Cream butter until smooth.
  2. Add powdered sugar a little at a time. Mix until fluffy and smooth. If the icing is too thick or tastes too sweet add 1 – 2 tbs more of butter.
  3. Mix in vanilla and Irish Cream just until combined.
  4. Make sure cupcakes are cooled completely before icing or the icing will melt.                 I used my Russian tips for piping, but you can use your favorite tip!
  5. ENJOY!!!

 

This recipe was inspired by some of my favorite bakers, and better homes & garden!

Enjoy!

©Bluberrypancakesforever.com Please do not use my images or recipes without prior permission.

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