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Black-and-White Irish Cream Cupcakes

Makes: 28 servings
Serving size: 1 cupcake Yield: 28 (2 1/2-inch) cupcakes
Prep 40 mins Stand 30 mins Bake 350°F 20 mins Cool 5 mins
Black-and-White Irish Cream Cupcakes
Ingredients
  • 1/2  cup  butter
  • 4  egg whites
  • 2  cups  all-purpose flour
  • 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
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.

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 to butter mixture, beating on low speed after each addition just until combined.

3. 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.

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 from muffin cups; cool completely on racks.

5. 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 Icing

Yield: about 1/2 cup
Ingredients
  • 1  cup  powdered sugar
  • 1  tablespoon  Irish cream liqueur
  • 1/4  teaspoon  vanilla
Directions

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

Nutrition Facts (Black-and-White Irish Cream Cupcakes)
  • Servings Per Recipe 28,
  • cal. (kcal) 203,
  • Fat, total (g) 9,
  • chol. (mg) 16,
  • sat. fat (g) 6,
  • carb. (g) 30,
  • Monosaturated fat (g) 3,
  • fiber (g) 1,
  • sugar (g) 21,
  • pro. (g) 3,
  • vit. A (IU) 146,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 124,
  • Potassium (mg) 86,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Irish Cream Ganache

Yield: about 1 cup
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)
  • Servings Per Recipe 28,
  • cal. (kcal) 203,
  • Fat, total (g) 9,
  • chol. (mg) 16,
  • sat. fat (g) 6,
  • carb. (g) 30,
  • Monosaturated fat (g) 3,
  • fiber (g) 1,
  • sugar (g) 21,
  • pro. (g) 3,
  • vit. A (IU) 146,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 124,
  • Potassium (mg) 86,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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