Black-and-White Irish Cream Cupcakes

haven't tried this yet
Photo by Jennifer H.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • 1/2

    cup butter

  • 4

    egg whites

  • 2

    cups all-purpose flour

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1 3/4

    cups sugar

  • 3

    tablespoons Irish cream liqueur

  • 1

    teaspoon vanilla

  • 1 1/4

    cups buttermilk or sour milk*

  • 3

    ounces bittersweet chocolate, melted and cooled

  • 1

    recipe Irish Cream Ganache

  • 1

    recipe Irish Cream Icing

  • Irish Cream Icing:

  • Yield: about 1/2 cup

  • Ingredients

  • 1

    cup powdered sugar

  • 1

    tablespoon Irish cream liqueur

  • 1/4

    teaspoon vanilla

  • Directions

  • 1

    . In a small bowl stir together powdered sugar, liqueur, and vanilla.

  • Irish Cream Ganache:

  • Yield: about 1 cup

  • Ingredients

  • 1/2

    cup whipping cream

  • 6

    ounces bittersweet chocolate, chopped

  • 1

    tablespoon Irish cream liqueur

  • Directions

  • 1

    . In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand for 5 minutes. Stir in liqueur until smooth. Cool about 15 minutes or until slightly thickened.

Directions

1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-eight 2 1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside. 2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, liqueur, and vanilla. Beat until combined, scraping sides of bowl occasionally. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. 3. Transfer 2 1/2 cups of the batter (about half) to a medium bowl; stir in melted chocolate. Fill each prepared muffin cup about two-thirds full, spooning chocolate batter into one side of cup and white batter into other side of cup. 4. Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove from muffin cups; cool completely on racks. 5. If desired, remove paper bake cups from cupcakes. Spread tops of cupcakes with Irish Cream Ganache. Add small spoonfuls of Irish Cream Icing. Using a wooden skewer or toothpick, swirl slightly to marble. Let stand until set. From the Test Kitchen*Tip: •To make 1 1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 1/4 cups total liquid; stir. Let stand for 5 minutes before using.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: