It’s always a good day when I am sharing cupcakes. I’ve got some extra special cupcakes today. First of all, these are marbled chocolate and vanilla cupcakes that are spiked with plenty of Irish liquor. Next, you’ll find a hidden chocolate ganache that is also spiked with Irish liquor. Finally, the cupcakes are topped with a rich chocolate frosting that is, you guessed it, spiked with Irish cream. So lets just say there is plenty of Irish liquor to go around in these cupcakes.
This cupcake starts with this recipe for Marbled Irish cream cupcakes. It is a pretty simple batter that is divided in half. The chocolate batter is accomplished by adding a little bit of cocoa powder to the existing batter. The chocolate batter will be slightly thicker than the vanilla batter, but that’s okay. It is just very important to whisk the batter occasioanlly as you are scooping to keep the batter well mixed.
To fill the cupcake liners, I used two medium-sized cookie scoops (about 1.5 tablespoons each). I filled each cookie scoop with cupcake batter and then pour it into the cupcake liners at the same time. It probably sounds more complicated than it actually is.
I decided to use the ganache from the original recipe for the filling instead of the topping. I didn’t need quite as much ganache as the original recipe called for. Instead, I used 4 ounces of dark chocolate chips, 2 tablespoons of heavy whipping cream and 1 tablespoon of Irish liquor. Once these are baked and cooled, cut a small hole in the middle of the cupcake, (about the side of a dime) and filled it with ganache.
For the frosting, I decided to go with a batch of my Best Chocolate Frosting. My recipe for the chocolate frosting makes a nice large batch, so you have more than enough to generously frost each cupcake. The recipe lists ¼ cup of heavy whipping cream. So instead, I used 2 tablespoons of Irish liquor and 1 tablespoon of heavy whipping cream.
My secret to making the perfect frosting swirl is to use an extra large piping tip and an 18-inch piping bag. I’ve got plenty more tips and tricks for frosting cupcakes in case you are interested.
I know it’s not even Valentine’s day yet, but St. Patty’s day is right around the corner. I am sure these Irish Cream Cupcakes will fit right in.
For your easy reference, let’s recap how to make these cupcakes one more time.
- following this cupcake recipe
- make a batch of the Irish Cream Ganache from the above cupcake recipe (using 4oz chocolate chips, 2 tbsp whipping cream, 1 tbsp Irish Cream liquor) and fill the center of the cupcakes.
- For the frosting, make a batch of my Best Chocolate Frosting and substitute some heavy whipping cream for Irish liquor to suit your taste buds