Irish Cream Cupcakes
    Servings Prep Time
    24cupcakes 60minutes
    Cook Time Passive Time
    16-18minutes 4+hours
    Servings Prep Time
    24cupcakes 60minutes
    Cook Time Passive Time
    16-18minutes 4+hours
    Ingredients
    White Chocolate Ganache
    Chocolate 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.

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