Black-and-White Irish Cream Cupcakes

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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.

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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
  • Coffee beans, chopped (optional)

Preparation

Step 1

1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and flour twenty-eight 2-1/2-inch muffin cups (or line 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, beating on low speed after each addition just until combined.
3. Transfer 2-1/2 cups 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 cupcakes from muffin cups. Cool completely on racks.
5. Spread Irish Cream Ganache onto tops of cupcakes. Let stand at room temperature about 1 hour (or chill in the refrigerator about 15 minutes) or until ganache is set. Spoon Irish Cream Icing onto centers of cupcakes. If desired, sprinkle with coffee beans. Let stand until icing sets. Makes 28 (2-1/2-inch) cupcakes.
from the test kitchen


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.
nutrition facts (Black-and-White Irish Cream Cupcakes)
Servings Per Recipe 28, cal. (kcal) 203, Fat, total (g) 9, chol. (mg) 16, sat. fat (g) 6, carb. (g) 30, Monosaturated fat (g) 3, fiber (g) 1, sugar (g) 21, pro. (g) 3, vit. A (IU) 146, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 124, Potassium (mg) 86, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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.

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