Irish Cream Cupcakes are a Chocolatey Way to Celebrate St. Patrick's Day

Irish cream liqueur

🥗Healthier: coffee creamer

💰Cheaper: milk + vanilla extract

Coffee creamer mimics flavor while reducing alcohol content.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipping cream

Coconut cream is dairy-free and adds richness.

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: sweetened cocoa mix

Carob powder is lower in calories and caffeine.

butter

🥗Healthier: applesauce

💰Cheaper: margarine

Applesauce reduces fat while keeping moisture.

Start by whisking together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, salt, and espresso powder in a bowl.

In another bowl, whisk together buttermilk, canola or vegetable oil, 2 large eggs at room temperature, and Bailey's Irish Cream for a couple of minutes.

Add the dry ingredients to the wet ingredients and beat until combined and lighter in color, scraping the bowl once or twice.

Pour in hot water and mix on low until combined, scraping the bowl once or twice.

Lightly spray 24 muffin tins with non-stick spray and line with paper liners.

Divide the batter into the muffin tins, about a shy third of a cup each.

Bake in a preheated 350°F oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and allow to cool in the pan for 5 to 10 minutes before removing to a cooling rack to cool completely before frosting.

While the cupcakes are cooling, prepare the fluffy whipped white chocolate ganache by adding chilled ganache, heavy cream, powdered sugar, and a splash of vanilla into a bowl and whip until light and fluffy.

Keep the whipped ganache chilled until ready to use.

Frost the cooled cupcakes with the whipped ganache using a 1M tip for a single layer of frosting.

Garnish with a chocolate covered coffee bean or a light dusting of cocoa powder.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens