Dessertsbeyondfrosting
Triple Irish Cream Cupcakes (From Scratch)
You can’t go wrong with Triple Irish Cream Cupcakes. The marbled chocolate and vanilla cupcakes are spiked with Baileys Irish cream cupcake. What’s even better, the chocolate ganache filling and the chocolate frosting are also spiked with Baileys!
👥 21 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 1h🔥 Cook: 16 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- microwave
- knife
- mixing bowl
📝 Preparation Steps
1
For the cupcakes
2
Allow the butter, egg whites and buttermilk to come to room temperature, at least ⏱️ 30 minutes. Then Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
large egg whites, at room temperature4(45ml) Baileys Irish Cream liqueur3 tablespoons(5ml) pure vanilla extract1 teaspoon(280g) all-purpose flour2 cups(15ml) Baileys Irish Cream liqueur1 tablespoon(111g) cocoa powder1 cup(650g) powdered sugar5 cups(15ml) vanilla extract1 tablespoon
3
In a microwave-safe bowl, melt the chopped chocolate using a microwave set at 50% power in ⏱️ 30 second increments until the chocolate starts to melt. Once melted, stir until completely smooth. Set aside to cool.
4
In a stand mixer, using the paddle attachment, beat the butter on medium-high speed for about ⏱️ 60 seconds then add the sugar and cream until fluffy, scraping down the bowl occasionally. Next add the vanilla and Baileys and mix until combined.
5
Add the egg whites, one at a time ensuring each egg white is well incorporated before adding the next.
large egg whites, at room temperature4(45ml) Baileys Irish Cream liqueur3 tablespoons(5ml) pure vanilla extract1 teaspoon(280g) all-purpose flour2 cups(15ml) Baileys Irish Cream liqueur1 tablespoon(111g) cocoa powder1 cup(650g) powdered sugar5 cups(15ml) vanilla extract1 tablespoon
6
In a separate bowl, combine the dry ingredients. Alternate adding half the dry ingredients followed by half of the buttermilk beating just until combined then add the remaining dry ingredients and buttermilk. Beat until incorporated.
7
Measure out 2 ½ cups of the prepared batter into a separate bowl and stir in the melted chocolate until well combined.
¼ cups buttermilk, at room temperature1¾ cups (333g) granulated sugar1(45ml) Baileys Irish Cream liqueur3 tablespoons(5ml) pure vanilla extract1 teaspoon(280g) all-purpose flour2 cups(15ml) Baileys Irish Cream liqueur1 tablespooncups (339g) unsalted butter, cold1 1/2(111g) cocoa powder1 cup(650g) powdered sugar5 cups(15ml) vanilla extract1 tablespoon
8
To fill the cupcake liners, use a medium-sized cookie scoop or a tablespoon to spoon the batter into the liners using half vanilla and half chocolate. If you’re using the cookie scoop it’s one level scoop of each batter. If you’re using a tablespoon it’s about 1 ½ tablespoons of each batter. Use a knife or toothpick to swirl the batter together.
9
Bake at 350°F for ⏱️ 15-18 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
10
For the ganache
11
Combine the chocolate and heavy cream in a microwave-safe bowl. Microwave at 50% power for ⏱️ 60-90 seconds.
12
Allow it to sit for about ⏱️ 1 minute and then stir until it’s completely smooth. Then mix in 1 tablespoon of Baileys and stir until combined.
13
To fill the cupcakes
14
with the ganache, remove the centers using a cupcake corer, a melon baller or a knife. Fill each one with about 2 teaspoons of ganache. Place a piece of the cupcake you removed back on top of the ganache and gently press down.
15
For the frosting
16
Cut butter into pieces, 1 tablespoon size. Using the paddle attachment, whip the butter for ⏱️ 5-7 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color and has more volume.
17
Sift the cocoa powder into mixing bowl. Turn the mixer on slow speed and beat until cocoa power is mixed into butter.
18
Add 2 cups powdered sugar and mix on low speed until incorporated into butter and add the vanilla.
¼ cups buttermilk, at room temperature1¾ cups (333g) granulated sugar1(45ml) Baileys Irish Cream liqueur3 tablespoons(5ml) pure vanilla extract1 teaspoon(280g) all-purpose flour2 cups(15ml) Baileys Irish Cream liqueur1 tablespooncups (339g) unsalted butter, cold1 1/2(111g) cocoa powder1 cup(650g) powdered sugar5 cups(15ml) vanilla extract1 tablespoon
19
Continuing adding the additional powdered sugar, 1-2 cups at a time and alternating with the heavy whipping cream and Baileys Irish Cream and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for minute before adding more powdered sugar.
¼ cups buttermilk, at room temperature1¾ cups (333g) granulated sugar1(45ml) Baileys Irish Cream liqueur3 tablespoons(5ml) pure vanilla extract1 teaspoon(280g) all-purpose flour2 cups(15ml) Baileys Irish Cream liqueur1 tablespooncups (339g) unsalted butter, cold1 1/2(111g) cocoa powder1 cup(650g) powdered sugar5 cups(15ml) vanilla extract1 tablespoon
20
After all the powdered sugar has been added, increase speed to medium-high and beat for another ⏱️ 2 minutes to whip additional air into the frosting.
21
Pipe the frosting using a large piping bag and large piping tip. Garnish with chocolate sprinkles or shavings. Store in an air-tight container.
Nutrition Facts
calories
508 calories
fat Content
24.9g
serving Size
1 cupcake
fiber Content
2.5g
sugar Content
53g
sodium Content
118.7mg
protein Content
4.2g
cholesterol Content
53.7mg
carbohydrate Content
67.7g
saturated Fat Content
15.2
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