Irish Cream Cupcakes
I just couldn’t resist making these creamy and chocolatey Irish Cream Cupcakes to help celebrate St. Patrick’s Day this year. They’re a fun and tasty way to celebrate Irish heritage and religion by lacing both the cupcakes and the frosting with Irish Cream. These cupcakes are deliciously moist and not too sweet with a white chocolate ganache frosting. Good any day of the year in my opinion.
So what’s the Irish in Irish Cream anyway?
Simply put, Irish Cream is a creamy liqueur made with Irish Whiskey, which can only be named as such if distilled on the island of Ireland, among other regulations.
What are we celebrating on St. Patrick’s Day?
St. Patrick’s Day is a cultural and religious celebration recognizing the patron Saint of Ireland, St. Patrick who died on March 17th, 461. He is best known for bringing Christianity to Ireland.
Why do we wear green?
Ireland is also known as The Emerald Isle, referencing green.
St. Patrick used the green shamrock as a tool to teach people about the holy trinity.
Green is one of the primary colours of the Irish flag.
Wearing green makes you invisible to Leprechauns, who are said to pinch anyone not wearing green, and that’s reason enough for me LOL!
Author: Compelled to Cook
- 10 ounces white chocolate, chopped
- 5 ounces heavy cream
- 2 ounces Irish Cream Liqueur
- 2 tbsp unsalted butter
- 2 cups granulated sugar
- 1 3/4 cups all purpose flour
- 3/4 cup cocoa
- 1/2 cup milk
- 1/2 cup Irish Cream Liqueur
- 1/2 cup vegetable or canola oil
- 3 large eggs
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp pure vanilla extract
- 1 tsp salt
- 3/4 cup boiling water
- Heat cream and Irish cream in a small pot until just at a simmer.
- 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.
- 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.
- Preheat oven to 350℉ and line 24 muffin tins with paper liners.
- 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.
- 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.
- Frost with white chocolate ganache frosting.