Black-and-White Irish Cream Cupcakes

If you want to dress your cupcakes up for your next party, these black-and-white cupcakes are the way to go. This tuxedo look is SO chic, and everyone will be impressed.

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3.5 by 50 people

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  • Makes: 24 servings
  • Serving Size: 1 cupcake
  • Prep: 35 mins
  • Stand: 1 hr 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 2 1/2-inch muffin cups with paper bake cups; set aside. 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 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.

**Test Kitchen Tip:

To easily place both batters in the cups, use a medium-sized cookie scoop for each batter. Spoon each batter into each cup at the same time with the scoops.

Marbled Cupcakes:

To create marbled icing, do not let ganache set. Spoon a small amount of icing in the center of ganache-topped cupcakes. Use the tip of a knife or a toothpick to swirl the icing into the ganache. Let stand until set.

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.
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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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Reviews (6)

50 Ratings
48 Days Ago
5.0
I must be pleased for sharing your ideas. Thank you for the good writes up. It¿s a brilliant job.
CakenGifts.in
747 Days Ago
Hi. I'm Colleen from the Better Homes and Gardens Test Kitchen staff. Please know that we test every recipe that appears on our web site, and this one is no exception. I went ahead and made these up so I could see what was going on (a rough job, I know). I used the sour milk option, which is thinner than buttermilk, so if you use this, the batter may be just a little thinner than if buttermilk is used. Make sure to use real butter, as substitutes contain more water and can toughen the cakes. I had just a little more white batter than chocolate, so in the end I made 2 all-white cupcakes. And my yield was 23 rather than 28, so I will change the yield to reflect this. To put the batter in the cups, I used 2 medium-sized cookie scoops, one for chocolate, one for white. I used one in each hand and scooped the white and chocolate in at the same time, side by side in the cups-worked really well. Or, you could pull in someone to help. Doing it this way kept the batters on each side of the cup nicely. The cakes baked 20 minutes. The ganache seemed to work just fine. Now, the Irish Cream Icing-I agree that it was too stiff. The recipe should read to add more Irish cream liqueur, 1 teaspoon at a time, until spreading or drizzling consistency. I used 2 teaspoons extra. Then, to marble, spoon it over the ganache before it sets up, and use the tip of a knife or a toothpick to marble the mixtures together. I will rewrite the recipe to reflect all of this. I hope this addresses all of the issues. These are really delicious cupcakes-I think I'll make them for the upcoming holidays and top them with chopped chocolate-mmmm!
759 Days Ago
This works backward; after typing my comment, it disappears when you ask for me to do a login. I must say that this website is getting a bad name; the recipe obviously does not work- Icing is definitely wrong and mentioned 435 days ago and not corrected. I think some work could go into the different density of the two cake batters to make doling them out easier. And there is no suggestion about how the swirl on the top of the cupcake was created. BAH Humbug.
Errol Crary 759 Days Ago
I agree that the Irish Cream Icing recipe is wrong; it should be updated on the site and not as email only to those who ask for it. Even so, I suspect that a simple buttercream might be more effective, especially in catching the cut up coffee beans. Royal Icing sets too quickly and too hard. And how in the world was the icing applied to the photo images? all swirled with the layer of ganache. I have to rate this recipe low, and wonder how BHG isn't more active in getting things right for people who stop by.
Ramona Sutter 1194 Days Ago
Please send me the corrected versions of the Irish cream icing and Irish cream ganache. E-mail is memonajean@gmail.com. Thanks.
cneuhaus5 1382 Days Ago
I made these, could have sworn I'd reviewed them....No clue why, but I did NOT keep the recipe. I do remember the tops really ran over, but that's not enough reason for me to ditch an otherwise good recipe. Just wish I remembered....

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