Irish Cream Cupcakes

A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
Irish Cream Cupcakes
Print Recipe
Servings Prep Time
24 cupcakes 60 minutes
Cook Time Passive Time
16-18 minutes 4+ hours
Servings Prep Time
24 cupcakes 60 minutes
Cook Time Passive Time
16-18 minutes 4+ hours
A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
Irish Cream Cupcakes
Print Recipe
Servings Prep Time
24 cupcakes 60 minutes
Cook Time Passive Time
16-18 minutes 4+ hours
Servings Prep Time
24 cupcakes 60 minutes
Cook Time Passive Time
16-18 minutes 4+ hours
Ingredients
White Chocolate Ganache
Chocolate Cupcakes
Servings: cupcakes
Instructions
White Chocolate Ganache
  1. Heat cream and Irish cream in a small pot until just at a simmer.
  2. Add chopped white chocolate and butter to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes. Whisk until smooth. Cover with plastic wrap directly on the surface and chill until cold, about 4 hours or up to 24 hours in advance.
  3. Using an electric mixer or stand mixer fitted with a whip, whisk ganache until light and fluffy, about 3 minutes. Use immediately or chill until ready to use.
Chocolate Cupcakes
  1. Preheat oven to 350℉ and line 24 muffin tins with paper liners.
  2. Using an electric mixer or stand mixer fitted with a whip attachment combine all ingredients EXCEPT the water and whisk until smooth, about 2 minutes. Add boiling water and stir to combine.
  3. Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.
  4. Frost with white chocolate ganache frosting.

Kahlúa Coffee Cream Cake


Kahlúa Coffee Cream Cake
Print Recipe
Servings
12 people
Servings
12 people
Kahlúa Coffee Cream Cake
Print Recipe
Servings
12 people
Servings
12 people
Ingredients
Cake
Coffee syrup
Coffee ganache
Mascarpone frosting
Servings: people
Instructions
Cake
  1. Preheat oven to 350℉. Spray 3 8" round cake pans with non stick spray and line the bottoms with parchment paper.
  2. In a small bowl, whisk together flour, baking powder, espresso powder and salt.
  3. Using a whisk attachment stir together sugar and oil until combined. Add one egg at a time, whisking well after each. Whisk in milk, kahlúa and vanilla until smooth. Add dry ingredients and whisk until starting to smooth out. With mixer running on low, slowly add boiling water and continue to mix until starting to combine. Increase speed and whisk until smooth, about 1 minute.
  4. Divide batter evenly into prepared pans, using approximately 2.5 cups of batter per pan. Tap pans lightly on counter to remove any bubbles. Bake for approximately 35 minutes or until a toothpick inserted comes out clean. Allow cakes to cool in pans for 15 minutes before removing to cooling rack.
  5. Flatten out top of cakes if necessary using a serrated knife. Brush each cake with coffee syrup. Place one cake on cake board and/or cake plate. Spread half of the coffee ganache evenly over first cake layer. Top with 1/2" layer of frosting. Place second cake layer on top of first and repeat with ganache and frosting. Add top cake and spread a thin layer of frosting over entire cake. Allow cake to cool in fridge for 30-60 minutes. Frost as desired with remaining frosting and garnish with chocolate covered coffee beans. Can be served immediately or kept cool until ready to use.
Coffee Syrup
  1. In a small pot over medium heat, whisk together all ingredients. Bring to a full boil and cook for 2 minutes. Remove from heat and allow to cool to room temperature.
Coffee ganache
  1. Heat cream until hot, either in the microwave or stovetop. Pour hot cream over chocolate and whisk until chocolate melts and is smooth. Stir in kahlúa. Allow to cool in fridge, stirring occasionally until starting to firm up but is still spreadable.
Mascarpone frosting
  1. Beat mascarpone, powdered sugar and espresso powder until smooth. Set aside. Whip heavy cream and kahlúa until soft peaks form. Gradually add mascarpone mixture and whip until thick and smooth, being careful not to over mix. Keep chilled until ready to use.
Recipe Notes

Cakes will flatten slightly as they cool.

Lemon on Lemon Cupcakes


Lemon on Lemon Cupcakes
Print Recipe
Servings
22-24 cupcakes
Servings
22-24 cupcakes
Lemon on Lemon Cupcakes
Print Recipe
Servings
22-24 cupcakes
Servings
22-24 cupcakes
Ingredients
Cupcakes
Glaze
Buttercream
Servings: cupcakes
Instructions
Cupcakes
  1. Preheat oven to 350℉. Line muffin tins with desired paper liners and set aside. In a small bowl whisk together flour, baking powder, baking soda and salt. Set aside.
  2. Using an electric mixer or stand mixer fitted with whisk attachment, whisk together sugar, oil and lemon zest until combined. Add one egg at a time, beating well after each. Whisk in buttermilk, lemon juice, and lemon extract. Add flour mixture all at once and whisk until smooth, about 1 minute. Carefully add boiling water with mixer on low and whisk until incorporated and batter is smooth, increasing speed when water has been incorporated, about 1 minute.
  3. Using a 1/4 cup measure, scoop batter into prepared cupcake tins and bake in preheated oven for 15-16 minutes or until a toothpick comes out clean. Remove from oven and allow to cool for 10 minutes before removing cupcakes to a wire rack. Once removed from tins, glaze cupcakes as per directions below.
Lemon Glaze
  1. Combine sugar and lemon juice in a small sauce pan over medium heat and whisk until sugar has dissolved and mixture comes to a boil. Remove from heat and use while still warm.
  2. Brush cupcakes with glaze once they have been removed from the tins to a wire rack. You will have enough glaze to make two passes with the glaze.
Buttercream
  1. In a small pot combine sugar, water and lemon juice. Over medium high heat bring mixture to a boil whisking often until sugar has dissolved. Brush any sugar crystals away from the side of the pot with a pastry brushed dunked in cool water. Once sugar has dissolved, stop stirring and attach a candy thermometer to the side of the pot and continue to boil until mixture reaches 240℉.
  2. Using a stand mixer fitted with a whisk attachment, beat egg yolks until smooth and creamy, 1-2 minutes. When sugar syrup reaches 240℉, slowly pour syrup into egg yolks with mixer running on medium high. Try to hit the side of the bowl with the syrup as you pour. Once all the syrup has been incorporated, continue to whisk until the temperature has dropped to room temperature, about 65-68℉.
  3. Add butter by the tablespoon, making sure each piece is incorporated before adding the next. Once all the butter is added, the buttercream should be light and fluffy. Whisk in lemon extract and food colouring.
  4. French buttercream is a little softer than others and therefore recommended here to dollop each cupcake with approximately 2tbsp and smooth over cupcake.
Recipe Notes

-Start whisking egg yolks once sugar syrup hits about 210℉, that way they will be ready when syrup hits 240℉.

-Use a sealable bag or two filled with ice and a small amount of water to place around the mixer bowl to help it cool to room temperature faster.

Chocolate Pudding Cake


Chocolate Pudding Cake is tender chocolate cake surrounded by a rich fudgy chocolate sauce.
Chocolate Pudding Cake
Print Recipe
Tender cake surrounded by a rich fudgy chocolate sauce. A chocolate lovers dream!
Servings Prep Time
12 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
12 people 15 minutes
Cook Time
30 minutes
Chocolate Pudding Cake is tender chocolate cake surrounded by a rich fudgy chocolate sauce.
Chocolate Pudding Cake
Print Recipe
Tender cake surrounded by a rich fudgy chocolate sauce. A chocolate lovers dream!
Servings Prep Time
12 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
12 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350℉. Spray a 9"x13" pan with non stick spray and set aside.
  2. In a small bowl combine 1 cup brown sugar and cocoa powder, mixing until there are no lumps. Set aside.
  3. In a large bowl whisk together flour, 1 cup brown sugar, baking powder, baking soda, espresso powder and salt. Set aside.
  4. In a medium size sauce pan over medium heat melt unsweetened chocolate with the butter, stirring until smooth. Meanwhile warm buttermilk on the stove over medium heat or in the microwave until just warm. Whisk buttermilk into melted chocolate and add vanilla. Add liquid mixture to the dry ingredients all at once, whisking until well combined and smooth. Stir in chocolate chips. Spread evenly into prepared pan.
  5. Sprinkle cocoa powder and brown sugar mix evenly over the entire top of cake batter. Immediately pour the boiling water over the entire surface DO NOT STIR. Bake for 30-35 minutes. Allow to cool for at least 15 minutes prior to serving. Scoop out and invert onto serving dish so the chocolate sauce tops the cake. Can be served warm or at room temperature.
Recipe Notes

Place a large baking sheet on the rack below the cake pan to catch any drips that overflow.