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Black-and-White Irish Cream Cupcakes

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3.5 by 4 people

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  • Makes: 28 servings
  • Serving Size: 1 cupcake
  • Makes: 28 (2 1/2-inch) cupcakes
  • Prep: 40 mins
  • Stand: 30 mins
  • Bake: 20 mins 350°F

Black-and-White Irish Cream Cupcakes

Directions

  1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-eight 2 1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
  1. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, liqueur, and vanilla. Beat until combined, scraping sides of bowl occasionally. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.
  1. Transfer 2 1/2 cups of the batter (about half) to a medium bowl; stir in melted chocolate. Fill each prepared muffin cup about two-thirds full, spooning chocolate batter into one side of cup and white batter into other side of cup.
  1. Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove from muffin cups; cool completely on racks.
  1. If desired, remove paper bake cups from cupcakes. Spread tops of cupcakes with Irish Cream Ganache. Add small spoonfuls of Irish Cream Icing. Using a wooden skewer or toothpick, swirl slightly to marble. Let stand until set.

From the Test Kitchen

*Tip:

To make 1 1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 1/4 cups total liquid; stir. Let stand for 5 minutes before using.

Irish Cream Ganache

Directions

  1. In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand for 5 minutes. Stir in liqueur until smooth. Cool about 15 minutes or until slightly thickened.

Irish Cream Icing

Directions

  1. In a small bowl stir together powdered sugar, liqueur, and vanilla. Add enough additional liqueur to make of spreading or drizzling consistency.

Nutrition Facts (Black-and-White Irish Cream Cupcakes)

  • Per serving:
  • 203 kcal cal.,
  • 9 g fat
  • (6 g sat. fat,
  • 3 g monounsatured fat),
  • 16 mg chol.,
  • 124 mg sodium,
  • 30 g carb.,
  • 1 g fiber,
  • 21 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

4 Ratings
1410 Days Ago
2.0
Good, but I have others we like better, so won't make again. Make sure you do not fill cups over 2/3 full--you don't want edges hanging over when baked. I overfilled, ended up with 19, but still could have used more chocolate ganache. Spoon in chocolate 1st, it stays in place better. The half & half black & white effect came out better when baked than I thought it would, because my batter mixed together a little.

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