Best Irish Cream Cupcakes Recipes

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CHOCOLATE GUINNESS® CUPCAKES WITH IRISH CREAM FROSTING



Chocolate Guinness® Cupcakes with Irish Cream Frosting image

Good St. Patrick's Day dessert. Very light and moist. The frosting is the showstopper, though!

Provided by Cara

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h

Yield 66

Number Of Ingredients 13

1 ¼ cups butter
¾ cup unsweetened cocoa powder
1 cup Irish stout beer (such as Guinness® Extra Stout), room temperature
1 tablespoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 ⅔ cups white sugar
2 eggs
1 ½ cups butter, softened
3 ½ cups confectioners' sugar
¼ cup Irish cream liqueur (such as Bailey's®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini-muffin tins or line cups with paper liners; this recipe makes about 66 mini cupcakes.
  • Melt 1 1/4 cups butter in a saucepan over low heat, add cocoa powder, and whisk until smooth. Stir in beer and vanilla extract. Remove from heat and allow to cool.
  • Combine flour, baking soda, baking powder, and salt and sift into in a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Beat 1 1/2 cups butter and confectioners' sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting.

Nutrition Facts : Calories 131.8 calories, Carbohydrate 14.6 g, Cholesterol 26 mg, Fat 8 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 5 g, Sodium 92.3 mg, Sugar 12 g

CHOCOLATE BEER CUPCAKES WITH WHISKEY FILLING AND IRISH CREAM ICING



Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing image

These cupcakes are made from scratch with a stout beer, then filled with an Irish whiskey-chocolate filling and topped off with some Irish cream icing. These are perfect for St. Patrick's Day.

Provided by MeowTheCow08

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h35m

Yield 24

Number Of Ingredients 16

1 cup Irish stout beer (such as Guinness®)
1 cup butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 ½ teaspoons baking soda
¾ teaspoon salt
2 large eggs
⅔ cup sour cream
⅔ cup heavy whipping cream
8 ounces bittersweet chocolate, chopped
2 tablespoons butter
1 teaspoon Irish whiskey, or more to taste
½ cup butter, softened
3 cups confectioners' sugar, or more as needed
3 tablespoons Irish cream liqueur (such as Baileys®), or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line 24 muffin cups with paper liners.
  • Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth.
  • Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
  • Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in the beer mixture, then the flour mixture; beat until the batter is smooth.
  • Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
  • Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
  • Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
  • Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
  • Spoon the filling into the cored cupcakes.
  • For frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
  • Set mixer to low speed and slowly beat in confectioners' sugar, 1 cup at a time, until frosting is smooth and spreadable. Beat in the Irish cream liqueur; adjust thickness of frosting with more confectioners' sugar if needed.
  • Spread frosting on filled cupcakes.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 48.8 g, Cholesterol 60.8 mg, Fat 20.3 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 12.5 g, Sodium 253.3 mg, Sugar 37.2 g

CHOCOLATE STOUT AND IRISH CREAM LIQUEUR CUPCAKES



Chocolate Stout and Irish Cream Liqueur Cupcakes image

Provided by Food Network

Time 52m

Yield 24 cupcakes

Number Of Ingredients 13

1 1/2 cups Irish stout (recommended: Guinness)
4 ounces unsalted butter
3/4 cup Dutch-processed cocoa powder
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
Irish Liqueur Frosting, recipe follows
1 pound unsalted butter
4 tablespoons Irish cream liqueur (recommended: Baileys)
4 cups confectioners' sugar

Steps:

  • Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
  • Place the stout and butter in a medium-size saucepan and whisk together on medium heat until the butter is melted. Remove from the heat. Sift the cocoa powder into a medium-size bowl and add the sugar. Slowly whisk into the stout mixture. In a small bowl, combine the sour cream, eggs, and vanilla and lightly whisk until smooth. Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy). Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even.
  • Fill the cupcake liners three-quarters full with batter and bake until the cakes spring back after touching, about 27 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
  • To assemble: Pipe the frosting onto cooled cupcakes using a large plain tip. Dust with cocoa powder if preferred.
  • Cream the butter in the bowl of an electric stand mixer until pale. Turn the mixer to low speed and add the Irish liqueur in a steady stream. Slowly add the confectioners' sugar and continue beating until a creamy consistency is achieved.

CHOCOLATE STOUT CUPCAKES WITH IRISH CREAM BUTTERCREAM



Chocolate Stout Cupcakes with Irish Cream Buttercream image

Magic happens when you combine stout beer with Betty Crocker™ Super Moist™ devil's food cake.

Provided by By Angie McGowan

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 1/4 cups stout beer
1/2 cup vegetable oil
3 eggs
1/2 cup shortening
1/2 cup butter, softened
1 box (1 lb) powdered sugar (4 cups)
1 teaspoon vanilla
3 to 4 tablespoons Irish cream liqueur

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
  • Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  • In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add vanilla and 2 tablespoons of the liqueur; beat until blended. Add enough of the remaining 1 to 2 tablespoons liqueur, 1 teaspoon at a time, beating until frosting is light and fluffy.
  • Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes.

Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 35 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 28 g, TransFat 1 g

BAILEY'S IRISH CREAM CUPCAKES



Bailey's Irish Cream Cupcakes image

Here's a yummy treat to help celebrate your St. Patrick's Day celebration. These from-scratch cupcakes are moist and festive! Recipe is from Woman's World.

Provided by CookingONTheSide

Categories     Dessert

Time 52m

Yield 18 serving(s)

Number Of Ingredients 16

3/4 cup unsweetened cocoa powder
3/4 cup hot water
6 tablespoons butter, room temperature
1 cup butter, at room temperature
1 2/3 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup dark brown sugar, packed
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
2 eggs
1/4 cup miniature chocolate chip
1 (1 lb) package confectioners' sugar
1/4 cup irish cream, such as Bailey's (or heavy cream)
1/8 teaspoon leaves green concentrated food coloring, plus additional

Steps:

  • Preheat oven to 350 degrees F.
  • Line 18 muffin cups with liners.
  • In bowl, mix cocoa and hot water until dissolved; reserve.
  • Melt 6 T butter; reserve.
  • In bowl, mix flour with next five ingredients.
  • Whisk in buttermilk, eggs, melted butter and cocoa mixture.
  • Stir in chips.
  • Divide among liners.
  • Bake 18-22 minutes or until toothpick inserted comes out clean.
  • Cool 10 minutes.
  • Transfer from pan to racks; cool.
  • On medium-high speed, beat remaining butter until fluffy.
  • Gradually beat in confectioners' sugar until blended.
  • Add liqueur; beat until light and fluffy, 2 minutes.
  • Beat in 1/8 t food coloring until blended.
  • If desired, fit large star tip into pastry bag.
  • Using paintbrush starting at tip of bag, paint 2-3 lines of food coloring along inside, ending 1 inch from edge.
  • Place bag in glass; fill with frosting.
  • Pipe, or with spoon, spread frosting over cupcakes.
  • If desired, decorate with shamrocks.

IRISH CREAM CUPCAKES



Irish Cream Cupcakes image

If you're looking for a grown-up cupcake, give these a try. You'll have a hard time limiting yourself to one! -Jenny Leighty, West Salem, Ohio

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 14

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
3/4 cup unsweetened applesauce
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup Irish cream liqueur
FROSTING:
1/3 cup butter, softened
4 ounces reduced-fat cream cheese
6 tablespoons Irish cream liqueur
4 cups confectioners' sugar

Steps:

  • Preheat oven 350°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition., Beat in applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to the creamed mixture alternately with liqueur, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter and cream cheese until fluffy. Beat in liqueur. Add confectioners' sugar; beat until smooth. Pipe over tops of cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 273 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 170mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 0 fiber), Protein 2g protein.

DOUBLE CHOCOLATE-IRISH CREAM CUPCAKES



Double Chocolate-Irish Cream Cupcakes image

I fumbled around with a few different recipes and came up with this one based on my love of chocolate and Irish Cream. These are very moist cupcakes. Made them for a St. Patty's celebration. Hope you all enjoy!

Provided by asteingruby

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 35m

Yield 24

Number Of Ingredients 12

1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
½ teaspoon salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
½ cup milk
¼ cup Irish cream liqueur (such as Baileys®)
¼ cup strong brewed coffee
6 ounces semisweet chocolate chips, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  • Stir flour, cocoa powder, baking powder, and salt together in a bowl. Cream butter and sugar together in a separate bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Pour in flour mixture and blend well. Beat in milk, Irish cream liqueur, and coffee until evenly blended. Fold in chocolate chips.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 225 calories, Carbohydrate 30.1 g, Cholesterol 51.7 mg, Fat 11.2 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 6.7 g, Sodium 159 mg, Sugar 21.9 g

STOUT & IRISH CREAM CUPCAKES



Stout & Irish Cream Cupcakes image

This is a recipe that I got from browneyedbaker its great for St. Patricks Day or any other holiday for that matter

Provided by Richie352

Categories     Dessert

Time 57m

Yield 24 cupcakes

Number Of Ingredients 16

1 cup Guinness stout
1 cup unsalted butter, at room temperature
3/4 cup Dutch-processed cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs
2/3 cup sour cream
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons bailey's irish cream

Steps:

  • 1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
  • 2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
  • 3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
  • 4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.
  • 5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
  • 6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.

Nutrition Facts : Calories 510.8, Fat 28.6, SaturatedFat 17.8, Cholesterol 91.4, Sodium 182.6, Carbohydrate 55.7, Fiber 1.2, Sugar 41.4, Protein 3.2

COFFEE FROSTED IRISH CREAM CUPCAKES



Coffee Frosted Irish Cream Cupcakes image

The perfect cupcake for grown ups! I originally found this recipe on LifesAmbrosia website, and the irish cream filling is the frosting recipe from betty crockers irish cream brownies. Prep and cooking times approximated, it really depends how distracted I get while waiting for the cupcakes to cool :)

Provided by tiffany42457

Categories     Dessert

Time 1h5m

Yield 17-20 serving(s)

Number Of Ingredients 15

1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package cook and serve chocolate pudding mix (3.4 oz)
3 eggs
3/4 cup irish cream
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup unsalted butter (softened)
2 cups powdered sugar
2 tablespoons irish cream
1/2 teaspoon vanilla
2 teaspoons milk
1/2 cup unsalted butter (softened)
3 3/4 cups powdered sugar
1 tablespoon milk
3 tablespoons coffee (instant coffee VIA by starbucks works well)

Steps:

  • Preheat oven to 325 degrees.
  • CUPCAKES.
  • Mix together cake and pudding mix,(sifting ingredients together if you have a sifter).
  • Mix together wet cupcake ingredients
  • Combine wet and dry ingredients.
  • Using paper lined cupcake pan, fill liners 2/3 full.
  • Bake for 20-25 minutes.
  • When cupcakes are done remove to cooling rack and allow to cool completely before next steps.
  • FILLING.
  • Beat butter until fluffy.
  • Add sugar, irish cream, vanilla, and milk.
  • Beat until uniform.
  • Cut "x" markes into the top of the cooled cupcakes with a knife (about 1 inch deep).
  • Place filling in patry bag with metal tip (round or star tips work best).
  • Fill inside of cupcake until filling level with top of cupcake.
  • FROSTING.
  • Beat butter until fluffy.
  • Slowly add remainig frosting ingredients.
  • I like to take the VIA and add it directly to tbsp of water, and make super strong coffee directly in tbsp then add it to mixture. I usually mix well after each addition of coffee and taste test to make sure the coffee flavor isn't too strong or too weak.
  • Once mixed frost cupcakes.
  • Optional: Dust with coco powder and top with chocolate covered espresso bean.

Nutrition Facts : Calories 458.3, Fat 19.6, SaturatedFat 8.3, Cholesterol 62.4, Sodium 235.9, Carbohydrate 69.6, Fiber 0.6, Sugar 55.4, Protein 2.8

GUINNESS CUPCAKES WITH BAILEY’S IRISH CREAM BUTTERCREAM



GUINNESS CUPCAKES WITH BAILEY’S IRISH CREAM BUTTERCREAM image

Categories     Chocolate     Dessert     Bake

Yield 20-24 cupcakes

Number Of Ingredients 19

Chocolate Cupcakes:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)
Baileys Frosting (see Recipe Notes)
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

Steps:

  • Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners. Bake cake until tester inserted into center comes out clean, about 17 minutes. Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth Add the butter and whiskey (if you're using it) and stir until combined. Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped. Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom - aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your "tasters". Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top. Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time. When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn't, but just in case) beat in another spoonful or two of powdered sugar. Ice and decorate the cupcakes.

STOUT CUPCAKES WITH IRISH CREAM FROSTING



Stout Cupcakes With Irish Cream Frosting image

You'll have the luck of the Irish when you combine stout and Irish cream into a decadent chocolate cupcake.

Provided by Food.com

Categories     Dessert

Time 45m

Yield 24 cupcakes

Number Of Ingredients 17

1 cup unsalted butter
1 cup stout beer
2/3 cup Dutch-processed cocoa powder
1 cup light-brown sugar
2 cups all-purpose flour
1 cup granulated sugar
1 1/4 teaspoons baking soda
1 teaspoon kosher salt
2 large eggs
1/2 cup sour cream
1 cup unsalted butter
coarse salt
8 cups powdered sugar
1/2 cup irish cream
2 tablespoons milk, plus more if necessary
3/4 cup heavy whipping cream
green sprinkles, for garnishing

Steps:

  • Preheat oven to 350 degrees with a rack in the upper and lower thirds. Fill two 12-cup cupcake pans with paper liners.
  • In a saucepan, heat the butter, stout, cocoa powder, and brown sugar, whisking often, until the butter is melted and mixture is smooth. Remove from heat and cool to room temperature.
  • Into the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, baking soda, and salt.
  • Add cooled Guinness mixture and beat on medium for 1 minute.
  • Add eggs and sour cream and beat on medium for 2 minutes, scraping down the bowl as necessary, until smooth.
  • Divide batter evenly among cupcake liners, filling about ⅔ full. Transfer to oven and bake 20-25 minutes, rotating halfway through, until a toothpick inserted into the center of a cake comes out clean.
  • Cool in pan 10 minutes, then remove and transfer to a cooling rack until completely cooled.
  • Meanwhile, in bowl of stand mixer fitted with the paddle attachment, cream butter until light and fluffy.
  • Add salt, and slowly add confectioners sugar.
  • Add 6 tablespoons Irish Cream and milk, adding more milk as necessary, until spreadable consistency is achieved.
  • Transfer to a piping bag or ziplock fitted with a star tip and wash stand mixer bowl.
  • In bowl of stand mixer fitted with the whisk attachment, whip cream until stiff peaks form.
  • Add remaining 2 tablespoons Irish cream and a pinch of salt and whisk to combine.
  • Transfer to a pastry bag fitted with a ½-inch pastry tip.
  • Insert tip into tops of cupcakes and divide whipped cream mixture evenly among cupcakes, dispensing approximately 1 tablespoon per cupcake.
  • Frost tops of cupcakes with Bailey's frosting and sprinkle with green sprinkles. Serve.

Nutrition Facts : Calories 447.6, Fat 19.9, SaturatedFat 12.3, Cholesterol 69, Sodium 182.3, Carbohydrate 67.4, Fiber 1.1, Sugar 56.6, Protein 2.6

GUINNESS CUPCAKES WITH IRISH CREAM FROSTING



Guinness Cupcakes with Irish Cream Frosting image

I wanted to really make something stereotypically Irish from an American perspective this St. Patrick's day, just to be as campy as possible really. So I made chocolate cake out of Guinness, (which is of no big event, I bake with beer constantly.) but the Guinness has a very distinct flavor. I also whipped butter cream from Kerry...

Provided by Maggie May Schill

Categories     Other Desserts

Time 35m

Number Of Ingredients 25

FOR CAKE:
4 c sugar
4 c cake flour
4 large eggs, room temperature
1 1/4 Tbsp baking powder
2 Tbsp pure vanilla extract
1 tsp kosher salt
1 1/3 c sour cream
3 oz instant chocolate pudding powder mix
1/2 c black coffee
1 1/2 c guinness stout beer
2 c kerry gold unsalted butter
1 1/2 c unsweetened coco powder (not dutch process!!!)
FOR GANACHE FILLING
2 c heavy cream
3 c bittersweet chocolate, chopped
1/4 c single malt whiskey
1 tsp pure vanilla extract
1 Tbsp unsalted butter
FOR IRISH CREAM FROSTING
1 c kerry gold unsalted irish butter, room temperature
3 1/4 c confectioners' sugar
1/2 Tbsp pure vanilla extract
3 Tbsp irish cream liqueur
green food coloring

Steps:

  • 1. Preheat oven to 350'F Line two cupcake pans with cupcake liners. Total 24 cupcakes.
  • 2. Place a medium sized sauce pan over medium heat on the stove. Add black coffee, butter, and 1 cup of Guinness to the sauce pan and bring it all to a low simmer. Add cocoa powder and whisk until smooth. Take off the heat and set aside to cool.
  • 3. Sift flour, baking powder, pudding powder, and salt together in a large mixing bowl. Set aside.
  • 4. In a large bowl with an electric mixer cream sugar and eggs together.
  • 5. Add vanilla extract and sour cream to the egg mixture and mix on medium speed until a bit fluffy. About 3 minutes.
  • 6. Add cooled stout/cocoa mixture to the egg mixture slowly. Be sure the stout has cooled enough to where it will not cook the eggs. Completely incorporate into batter.
  • 7. Add flour mixture to egg mixture in 3rds. Completely incorporate each 3rd of flour before adding the next 3rd of flour.
  • 8. With the mixer still on, add the remaining 1/2 cup of Guinness and turn mixer on high to whip the stout into the batter.
  • 9. Pour batter out into the two pans. Bake on a center rack for 21 minutes, or until tooth pick comes out clean. Cool completely on a wire wrack.
  • 10. For Ganache filling: 1- Bring heavy cream to a low boil along with vanilla. Be sure to stir continuously to avoid scorching the cream. 2- in a large mixing bowl add chopped chocolate and butter. 3- Once cream is at a low boil remove from heat and pour over chocolate. Stir vigorously until chocolate is completely melted into cream. 4- Cover and put in refrigerator for 2 hours.
  • 11. For Irish Cream Frosting: 1- Beat Kerry Gold butter on medium speed with an electric mixer until fluffy. 2- Add Irish cream and vanilla to the butter and continue to beat until completely incorporated. 3- On medium speed, gradually beat confectioner's sugar into the butter mixture 1/2 cup at a time. 4- Once all sugar is completely incorporated into the butter, beat in green food coloring if desired.
  • 12. Assembly: 1- Once cakes are cooled, core each cake with a sharp paring knife, or with a cupcake corer. Be sure not to cut too deep, or you will lose too much cake. 2- Pipe/or spoon in chilled ganache into each cup cake hole. 3- Pipe Irish Cream frosting onto each cake as desired.

IRISH CREAM CUPCAKES



Irish Cream Cupcakes image

I made these today...and THANK GOODNESS my daughter is dressing up for St Patricks Day, for her job, so I could get this amazing photo...lol Yes Yes Irish Cream the real stuff! Not just flavoring...These are really yummy! I know I should have made these days ago so you'd all have time to make them for today...sorry about that!...

Provided by Wendy Rusch

Categories     Cakes

Number Of Ingredients 10

3/4 c butter, softened
2 c sugar
2 eggs
2 tsp vanilla
1 1/3 c Irish cream liqueur
2/3 c milk
3 c flour
1 1/2 tsp baking powder
1 tsp salt
1 tsp baking soda

Steps:

  • 1. Preheat oven to 325. Line cupcake pans with 36 liners. Sift together flour, baking powder, baking soda, salt and set aside. Cream together butter and sugar until fluffy, about 2 minutes. Add eggs and vanilla, beat well. In a bowl mix together Irish cream and milk. Add flour mixture to batter alternating with milk mixture, beat on medium speed for 2 minutes.
  • 2. Fill liners 3/4 full and bake 20ish minutes or til tops spring back when touched. Remove from oven and cool in pans 5 minutes then transfer to wire racks to cool completely. When cool frost with the following frosting.
  • 3. Irish Cream Buttercream 1 c butter 3 c powdered sugar 3T Irish cream 3T heavy cream Cream together all ingredients, then beat for 3 minutes scraping bowl occasionally, until light and fluffy.

CHOCOLATE BEER CUPCAKES WITH WHISKEY FILLING AND IRISH CREAM ICING



Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing image

"These cupcakes are made from scratch with a stout beer, then filled with an Irish whiskey-chocolate filling and topped off with some Irish cream icing. These are perfect for St. Patrick's Day."

Provided by @MakeItYours

Number Of Ingredients 16

1 cup Irish stout beer (such as Guinness®)
1 cup butter
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
2/3 cup heavy whipping cream
8 ounces bittersweet chocolate, chopped
2 tablespoons butter
1 teaspoon Irish whiskey, or more to taste
1/2 cup butter, softened
3 cups confectioners' sugar, or more as needed
3 tablespoons Irish cream liqueur (such as Baileys®), or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line 24 muffin cups with paper liners.
  • Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth.
  • Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
  • Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in the beer mixture, then the flour mixture; beat until the batter is smooth.
  • Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
  • Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
  • Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
  • Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
  • Spoon the filling into the cored cupcakes.
  • For frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
  • Set mixer to low speed and slowly beat in confectioners' sugar, 1 cup at a time, until frosting is smooth and spreadable. Beat in the Irish cream liqueur; adjust thickness of frosting with more confectioners' sugar if needed.
  • Spread frosting on filled cupcakes.

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