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!
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.
Chocolate Cupcakes
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.
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Celebrate St. Patrick’s Day with a Celtic Twilight. A boozy, creamy cocktail mixed with not one, but two Irish delights. Irish whiskey, or should I say “water of life” and Bailey’s Irish cream come together with Frangelico for a punch. The creaminess smooths out the drink and makes it go down easy. It’s a little tribute to all that is Irish on their celebration day. As luck of the Irish would have it, St. Patrick’s Day falls on a weekend this year, giving drink goers something to celebrate. Happy St. Patrick’s Day everyone!
Add all ingredients to a cocktail shaker filled half full with ice. Stir until cold, about 20 seconds. Strain into an old fashioned glass filled a quarter full of ice. Serve immediately.
Having your pals over for Guinness on St. Patrick’s Day? Mini Beef Yorkies are crazy good and easily washed down with your favourite pint. Crispy edges and soft eggy interior cradle shaved roast beef and creamy horseradish sauce. You’ll find them irresistible!
While traditional Yorkshire Pudding seems to have originated in the North of England, you will find that stuffed mini yorkies are popular in many Irish themed pubs. I guess great finger food knows no boundaries! Whether it’s St. Patrick’s Day or just a night with friends, you can’t go wrong dunk’n Mini Beef Yorkies into a warm bowl of au jus. Enjoy!
Preheat oven to 450℉ and set oven rack to the center position. Place a large baking sheet on rack to catch any oil or dripping that may occur. In a medium size bowl whisk together milk and eggs. Add flour, salt and melted butter and continue to whisk until smooth, approximately 1 minute.
Using a mini muffin tin, add 1 tsp of oil to 20 mini cups. Place on prepared baking sheet set on the middle rack for serval minutes to heat oil. Once hot, remove mini muffin pan and quickly scoop 1 tbsp of batter into each of the 20 cups. Place back in oven and bake for 18 minutes. Remove from oven and tilt each mini yorkshire onto its side.
Stuff approximately 10g of warm roast beef into the center of each mini yorkshire (a slit or hole should generate naturally at the top while baking). Pipe or squeeze approximately 1 tsp of horseradish sauce into the same hole. Serve immediately with au jus if desired.
Horseradish Sauce
While yorkshires are baking, whisk together all ingredients in a small bowl. Scoop into a piping bag or squeezable condiment container. Keep refrigerated until ready to use.
Recipe Notes
I used shaved deli roast beef for this recipe, however left over homemade roast beef, flaked, sliced or shaved is just as good, if not better.
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