Black-and-White Irish Cream Cupcakes

Black-and-White Irish Cream Cupcakes + enlarge image
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38 users rated this recipe an average rating of 3.5
Makes:
28 servings
Serving Size:
1 cupcake
Prep:
35 mins
Stand:
1 hr 30 mins
Bake:
20 mins 350°F
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Black-and-White Irish Cream Cupcakes

Ingredients
1/2
cup butter
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1 3/4
cups sugar
3
tablespoons Irish cream liqueur
1
teaspoon vanilla
1 1/4
cups buttermilk or sour milk*
3
ounces bittersweet chocolate, melted and cooled
1
recipe Irish Cream Ganache
1
recipe Irish Cream Icing
 
Coffee beans, chopped (optional)

Directions

  1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and flour twenty-eight 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
  2. 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, beating on low speed after each addition just until combined.
  3. Transfer 2-1/2 cups 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.
  4. Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on racks.
  5. Spread Irish Cream Ganache onto tops of cupcakes. Let stand at room temperature about 1 hour (or chill in the refrigerator about 15 minutes) or until ganache is set. Spoon Irish Cream Icing onto centers of cupcakes. If desired, sprinkle with coffee beans. Let stand until icing sets. Makes 28 (2-1/2-inch) cupcakes.

From the Test Kitchen

*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 Icing

Ingredients

1
tablespoon Irish cream liqueur
1/4
teaspoon vanilla

Directions

  1. In a small bowl stir together powdered sugar, liqueur, and vanilla.

Irish Cream Ganache

Ingredients

1/2
cup whipping cream
6
ounces bittersweet chocolate, chopped
1
tablespoon Irish cream liqueur

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.

Nutrition Facts

(Black-and-White Irish Cream Cupcakes)
    Per serving:
  • 203 kcal cal.,
  • 9 g fat
  • (6 g sat. fat,
  • 0 g polyunsaturated 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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