- 24
- 150 mins
- 190 mins
Ingredients
- Mousse:
- 4 tablespoons water, divided
- 1 teaspoon unflavored gelatin
- 2/3 cup plus 3 tablespoons chilled heavy whipping cream, divided
- 2 tablespoons powdered sugar
- 2/3 cup Bailey's Irish Cream Liqueur
- 2 large egg yolks
- 1 1/2 tablespoons room temperature unsalted butter
- 1/4 teaspoon vanilla extract
- Cake:
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 3/4 cup sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 teaspoon espresso coffee powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/3 cup water
- Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon (pinch) salt
- 2 tablespoons milk, plus a few additional drops (if needed)
- Shamrock garnish:
- 1/2 cup prepared white fondant
- green gel food coloring
- 1 pair food safe latex gloves
- 1 small shamrock or clover cookie cutter
- edible decorative sprinkles
Preparation
Step 1
Starting with the mousse, place 1 1/2 tablespoons water in small cup; sprinkle gelatin over. Allow gelatin to stand until it softens, about 15 minutes. Whisk 3 tablespoons cream, Bailey's Irish Cream, egg yolks and remaining 2 1/2 tablespoons water in heavy medium saucepan. Stir over medium heat until custard thickens and forms path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Remove from heat. Add gelatin mixture to hot custard stirring until gelatin dissolves. Add butter; stir until it melts. Cool to room temperature. In a medium bowl, whisk remaining cream, vanilla and powdered sugar until medium-stiff peaks form. Fold into custard. Cover and chill mousse overnight. Can be done 2 days ahead.
For shamrock decorations, begin by kneading good-sized piece (about 1/2 cup) of fondant with fingers to awaken its pliability. Next, be sure to wear gloves while working in a tiny bit of the gel color at a time until desired shade is reach, kneading fondant between palms and fingers. With heavy rolling pin, roll fondant on clean surface to thickness of 1/8th inch. A sparse sprinkle of cornstarch can help prevent sticking. Cut out shamrocks and set them aside to firm up a bit, about 15 minutes. If desired, use modeling clay tools to add definition to the clovers. Can be done a day in advance. Store at room temperature, loosely covered in a single layer.
Preheat oven to 350˚. In large bowl, add butter and sugar. Cream together using an electric mixer until light and fluffy. Add vanilla and blend well. Add eggs, one at a a time beating well after each addition. In a separate bowl, stir together flour, cocoa, espresso powder, baking soda, baking powder, and salt. Add alternately with water to butter mixture, beginning and ending with flour. Blend until just combined. Using muffin pan lined with your choice of baking cups (cupcake liners), fill cups with batter until they are slightly more than half full. Bake for about 20 minutes until toothpick test comes clean. Cool completely on rack.
Prepare frosting by placing the butter in a large mixing bowl. With an electric mixer on low, stir butter to cream it for a minute or two. Add half powdered sugar, salt and vanilla. Engage mixer slow and easy until mixture comes together. Add remaining sugar and milk, starting on low speed until incorporated. Mix for a few of minutes on medium speed until well blended and fluffy. If frosting is too stiff, stir in a few drops extra milk. Transfer frosting to decorating bag fitted with star tip.
From top of each cupcake, use an apple corer and bore a whole in the middle, but don't dig too deep. Give mousse gentle stir, transfer to piping bag and fill each hole. Frost cupcakes working in spiral towards center with piping bag. Dust tops of frosted cupcakes with your choice of festive sprinkles. Gently press fondant shamrock at the top of each cupcake.