Tag Archives: Irish Cream Desert

Irish Cream Hot Fudge Cupcakes

In the spirit of St. Paddy’s Day, I wanted to make a desert using my homemade Irish cream.  These cupcakes definitely fit the bill.

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I believe after my first bite my words were:  “oh my god these are amazing!” – hahaha!

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These are a little time-consuming, but you could definitely make some of the components (there are 4!) in advance.  The cupcakes and the ganache would probably be the best choices for that.  I made a batch and a half of these (36 cupcakes) and brought them all to work along with a bottle of my homemade Irish cream 🙂

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First beat the eggs in one bowl and combine all the dry ingredients in a separate bowl.

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Add the rest of the wet ingredients to the eggs and mix well, then gradually add in the dry mixture.

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Fill your muffin pan and then bake them.

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Make the ganache.  Heat everything in a saucepan over low heat until combined.  Cool slightly, then transfer to a bowl and place it in the fridge until it’s thickened.

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While your ganache is chillin’ core the cupcakes.  I used the round end of a Wilton 1M closed star tip to do this (the same tip I used for piping the frosting).

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Fill each core with ganache.

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Make the frosting.  Cream the butter with an electric mixer until it looks light and fluffy.  Add the powdered sure gradually, then mix in the Irish cream.

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Pipe frosting on to each cupcake and then sprinkle a little cocoa powder over the top of each one.

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Make the hot fudge sauce.  Whisk everything together in a small saucepan while heating over medium heat.  Let it come to a boil for about a minute.  Allow it to cool completely.

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Drizzle the hot fudge sauce over the top of each cupcake.  Have some napkins ready!

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Enjoy!

Irish Cream Hot Fudge Cupcakes

Makes 24 cupcakes

Ingredients

Cupcakes:

  • ¾ Cup (1½ Sticks) Unsalted Butter, Softened
  • 1 Cup Homemade Irish Cream (store-bought will work just fine too)
  • 2 Eggs, beaten
  • 1 tsp Pure Vanilla Extract
  • 1½ Cups All Purpose Flour
  • 1½ Cups Granulated Sugar
  • ¾ Cup Dutch Process Cocoa Powder
  • 1 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ½ tsp Salt
  • ½ Cup Strongly Brewed Coffee

Chocolate Ganache Filling:

  • ½ Cup Heavy Whipping Cream
  • 1 Cup Milk Chocolate Chips
  • 2 Tbs Unsalted Butter
  • 2 Tbs Homemade Irish Cream (store-bought is fine)

Irish Cream Frosting:

  • 1 Cup (2 sticks) Unsalted Butter, Softened
  • 3 Cups Powdered Sugar
  • ½ Cup Homemade Irish Cream (store-bought is fine)
  • 1 tsp Pure Vanilla Extract

Irish Cream Hot Fudge Sauce:

  • ¼ Cup Dutch Process Cocoa Powder
  • ⅛ Cup (2 Tbs) Milk Chocolate Chips
  • ⅔ Cup Granulated Sugar
  • ¼ Cup Coffee
  • ¼ Cup Homemade Irish Cream (store-bought is fine)

Make the cupcakes:

  • Preheat oven to 350° and prepare your muffin pan by lining it with wrappers
  • Combine all of the dry ingredients in a bowl and set aside
  • Place eggs in a (separate) large mixing bowl and mix on low until well beaten
  • Add the butter, coffee, vanilla, and Irish cream and mix on low until well combined
  • Gradually mix in the dry ingredients until well incorporated
  • Fill each muffin cup so that it is ¾ full
  • Bake for 20-25 minutes, until the tops spring back when pressed in the middle
  • Cool in the pan for about 10 minutes, then remove the cupcakes and cool completely on a wire rack before coring and frosting

Make the chocolate ganache filling:

  • Place all of the ingredients except for the Irish cream in a small saucepan and heat on low to medium-low until everything is well combined.  Make sure stir and scrape the bottom and sides of the pan often to make sure nothing burns
  • Mix in the Irish cream and then remove the pan from the heat
  • Allow mixture to cool slightly, then transfer it to a bowl and chill it in the fridge until it thickens.  Stir the ganache a few times while it’s chilling in the fridge to help it thicken quicker, or make it ahead of time
  • While you wait for the ganache to thicken, core the cupcakes
  • Fill the center of each cupcake with ganache

Make the Irish cream frosting:

  • Mix the butter on medium for a few minutes until it looks light and fluffy
  • Add the powdered sugar  1 cup at a time until it is well combined
  • Gradually add in the vanilla and Irish cream until everything is combined, scraping the bottom and sides of the bowl as necessary
  • Transfer frosting to a piping bag fitted with a large closed star tip
  • Pipe frosting over the top of the filled cupcakes
  • Lightly sprinkle cocoa powder over the top of each cupcake

Make the Irish cream hot fudge sauce:

  • Place all ingredients in a small saucepan and heat over medium heat
  • Use a wire whisk to incorporate everything
  • Allow the mixture to come to a boil, then let it boil for about a minute
  • Remove from heat and allow to cool completely
  • Drizzle fudge sauce over the top of each cupcake

*Tip:  You may want to place the frosted cupcakes in the fridge for a while before adding the hot fudge sauce to the top

Recipe adapted from:  http://www.sprinklebakes.com/2013/02/bottoms-up-irish-cream-hot-fudge.html

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