Ingredients
White Chocolate Ganache
- 10 ounces white chocolate, chopped
- 5 ounces heavy cream
- 2 ounces Irish Cream Liqueur
- 2 tbsp unsalted butter
Chocolate Cupcakes
- 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
Servings: cupcakes
Instructions
White Chocolate Ganache
- 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.
Recent Comments