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.
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).
Fill each core with ganache.
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.
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