Recipes and Cooking Black-and-White Irish Cream Cupcakes Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 19, 2021 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 35 mins Stand Time: 1 hrs 30 mins Bake Time: 20 mins Cool Time: 45 mins Total Time: 35 mins Servings: 24 Jump to Nutrition Facts Ingredients ½ cup butter 4 egg whites 2 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 ¾ cup sugar 3 tablespoon Irish cream liqueur 1 teaspoon vanilla 1 ¼ cup buttermilk or sour milk* 3 ounce bittersweet chocolate, melted and cooled 1 recipe Irish Cream Ganache 1 recipe Irish Cream Icing Coffee beans, chopped (optional) Irish Cream Ganache ½ cup whipping cream 6 ounce bittersweet chocolate, chopped 1 tablespoon Irish cream liqueur Irish Cream Icing 1 cup powdered sugar 1 tablespoon Irish cream liqueur ¼ teaspoon vanilla Directions 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. 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. 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**. 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. 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. Irish Cream Ganache 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 In a small bowl stir together powdered sugar, liqueur, and vanilla. Add enough additional liqueur to make of spreading or drizzling consistency. *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. Rate it Print Nutrition Facts (per serving) 203 Calories 9g Fat 30g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 203 % Daily Value * Total Fat 9g 12% Saturated Fat 6g 30% Cholesterol 16mg 5% Sodium 124mg 5% Total Carbohydrate 30g 11% Total Sugars 21g Protein 3g Calcium 30.3mg 2% Iron 1.1mg 6% Potassium 86mg 2% Folate, total 16.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.