Irish Cream Cupcakes
These Irish Cream Cupcakes are the perfect “special occasion” treats. Dress them up with some seasonal sprinkles and you have a dessert that adds a little punch to your party. The cupcake has hints of espresso and the center is a chocolate ganache filling. Rich and decadent! Then, there’s the sweet frosting that is further infused with the delicious Irish Cream. Every which way you taste it, it’s yummy.
I’ve always loved Baileys Irish Cream, a yummy liqueur that’s delicious served on the rocks or in coffee. But then I tried Carolan’s Irish Cream, and noticed a difference. I found out that Baileys is flavored with hints of cocoa and vanilla, while Carolan’s is flavored with honey.
Both are fantastic and both use Irish Whisky. Additionally, both have an alcohol content of 17%. No wonder I liked them both!
Making Irish Cream Cupcakes
Start by lining a 12-muffin pan with cupcake liners, then set aside for now.
Next, make the ganache.
Chocolate Ganache
Chop up a bar of dark baking chocolate until you have fine pieces. Place them in a bowl and set aside for now.
Next, heat the heavy cream in something microwave safe, like a cup or bowl. Microwave it for 1 – 2 minutes until it’s hot, but not boiling.
Pour the hot cream over the chopped chocolate and let it set for a couple minutes to melt. Then, stir it until it’s smooth.
Add in the Irish Cream and keep stirring until fully incorporated and no lumps remain.
This ganache will be the center filling of your cupcakes, so you can set it aside on the counter for now.
Chocolate Cupcakes
First, whisk together all the dry ingredients: flour, cocoa powder, espresso powder (which is optional), baking powder, and salt.
Second, in a large bowl, beat together the oil and sugar for about 2 minutes. Stir in the eggs until smooth, then add the brewed espresso and Irish Cream. Mix and scrape sides to get all ingredients fully combined.
Lastly, mix in the flour. Make sure your beaters are on low, or your kitchen will get a dusting you don’t want. Once the flour mixture is mixed in, be careful to not over mix it.
Divide the batter evenly between the 12 liners, they’ll be approx. 3/4 full.
Bake in a preheated oven set at 350° for 20 – 25 minutes. Mine took 24 before the toothpick inserted in the center came out clean.
Let the cupcakes cool in the muffin pan for a couple minutes, then remove them to cool completely on a wire rack.
Once cool, use a cupcake corer to remove the center of each cupcake. Save those centers in the freezer for another dessert later on. Meanwhile, fill those centers with that ganache that’s been waiting patiently on the counter.
Irish Cream Frosting
Beat the softened butter until light and fluffy. The “fluffy” part is actually the beaters adding tiny air bubbles.
Reduce the beater to low again, then add the powdered sugar and salt.
Why salt? A pinch of salt helps to balance something as sweet as all that powdered sugar.
Then, mix in the Irish Cream 1 tablespoon at a time until you get the desired consistency you want. I needed all four tablespoons in mine. Delicious and festive as all get out!
Throw on a few seasonal sprinkles now, and it’s a party. I used red and green for Christmas, all green for St. Patrick’s Day, and red and pink for Valentine’s Day. You can also use team colors on Game Day.
More Festive Holiday Desserts:
- Cranberry Cookie Cake
- Christmas M&M Cookies
- Raspberry Ribbon Cookies
- Chocolate Cherry Crinkle Cookies
- Angle Food Cherry Roll Cake
- Best Chocolate Rum Cake
Or, head on over to the Dessert section and check them all out by clicking HERE.
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Irish Cream Cupcakes
Ingredients
Ganache:
- 4 oz. dark baking chocolate finely chopped
- 1/2 cup heavy whipping cream
- 1 Tbsp. Irish Cream liqueur (such as Baileys or Carolans)
Cupcakes:
- 1 1/4 cups cake flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp. espresso powder (optional)
- 1 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 cup vegetable oil (or canola oil)
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup brewed espresso or coffee (or whole milk)
- 1/4 cup Irish Cream liqueur (or whole milk)
Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 tsp. kosher salt
- 3 – 4 Tbsp. Irish Cream liqueur
Instructions
Ganache:
- Place the finely chopped dark baking chocolate in a medium bowl, set aside. In a separate cup or bowl, microwave the heavy cream until hot, but not boiling, 1 – 2 minutes. Pour hot cream over chocolate and let set for 2 minutes. Stir until smooth. Stir in Irish Cream. Set aside.
- Preheat oven to 350° and line a 12-muffin pan with cupcake liners.
Cupcakes:
- In medium bowl, whisk dry ingredients together: cake flour, cocoa powder, espresso powder (optional), baking powder, and salt. Set aside.
- In large bowl, beat vegetable oil and sugar together until fully combined. Stir in eggs until smooth. Mix in brewed espresso and Irish Cream.
- Reduce speed to low, stir in flour mixture just until combined. Do no over mix. Divide batter into the 12 liners and bake for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes, then remove cupcakes from pan to wire rack to cool completely.
- Once cool, use a cupcake corer to remove centers. Fill centers with ganache.
Frosting:
- Beat butter until light and fluffy. Stir in powdered sugar and salt until combined. Add Irish Cream 1 tablespoon at a time until desired consistency is reached. Frost cupcakes. Enjoy!
Notes
Nutrition
Irish Cream Cupcakes
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