Tag Archives: Irish Cream

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.


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


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 🙂


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.


Fill your muffin pan and then bake them.


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.


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.


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.


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



Irish Cream Hot Fudge Cupcakes

Makes 24 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


Homemade Irish Cream (Bailey’s) – Happy St. Paddy’s Day!

Whenever St. Patrick’s Day comes around, one of the first things I think of is Bailey’s Irish Cream.  I am not big into drinking, but I LOVE Bailey’s!


It’s good in mixed drinks like a Bailey’s Milkshake, Chocolate Martini, Mudslide, or all by itself…  Just pour some in a glass and enjoy!


Who would have thought it would be so incredibly easy to make?!  This recipe will probably only take you about 10 minutes tops!  Bottle it in a nice swing-top bottle and you have a great gift to give to someone special!


Just a few notes:  Make sure your main ingredients are cold (cream, sweetened condensed milk, whiskey).  Do not over blend, you don’t want to make Irish Whipped Cream!  Store this in the fridge for up to 2 months.  It is normal for some separation to occur, so make sure you shake the bottle before each use.  Also, the mixture will become a bit frothy from blending.  This “froth” will solidify a bit in the bottle and cause a blockage if you use a bottle with a slim neck like the one in the photo above.  I recommend leaving some extra space in the bottle to make sure you have enough room to break up this “froth” when you shake it.  (You could also use a container with a wider opening, like a mason jar, instead.  You still want to leave a little room for shaking.)



Irish Cream (Bailey’s)


  • 1 Cup Irish Whiskey
  • 1 Cup Heavy Whipping Cream
  • 1 Can Sweetened Condensed Milk (14 oz)
  • 2 Tbs Chocolate Syrup (I used Hershey’s)
  • 1 Tbs Pure Vanilla Extract
  • 1½ tsp Instant Coffee Grounds

Place everything in a blender and pulse a few times until everything is combined.  This shouldn’t take more than 20-30 seconds (do not over mix or you could end up whipping the cream).  Be sure to chill your whiskey and sweetened condensed milk before blending to prevent any curdling.  Store in an airtight container.  Should keep in the fridge for about 2 months.