St. Patrick’s Day is just around the corner! Celebrate with a rich chocolate cupcakes, filled with chocolate ganache and topped with Irish Cream Buttercream frosting!
I’ve picked up the brisket. The carrots, cabbage, and potatoes in the fridge, and an extra Guinness just for Ben. And another batch of these chocolate cupcakes with Irish Cream Buttercream will seal the deal on our St. Patrick’s Day menu.
This wickedly rich chocolate cupcake is paired with an easy to make chocolate ganache filling, and a easy light and airy whipped Irish Cream buttercream frosting on top.
And save an extra dram of Irish Cream for yourself, too. It’s only right.
The ingredients are easy to come by, but the secret to the fudginess of the cupcakes is in the boiled water! You won’t believe how much of a difference it can make. This will be your go-to chocolate cupcake recipe.
What You’ll Need for Chocolate Cupcakes
- White Sugar
- All Purpose Flour
- Unsweetened Cocoa Powder
- Baking Powder
- Baking Soda
- Vegetable Oil
- Vanilla Extract
- Boiling Water
What You’ll Need for Irish Cream Buttercream Frosting
- Unsalted Butter – Allow it to set out at room temperature for even whipping.
- Powdered Sugar – Sift it after it is measured to ensure that all the lumps are removed.
- Vanilla Extract
- Bailey’s Irish Cream
- Whipping Cream
How to Make Chocolate Cupcakes
In a large bowl, mix together all the dry ingredients. In a separate medium bowl, whisk together all the wet ingredients, except the boiling water. That is last.
Combine the wet and dry ingredients, and stir until they just combine but a few dry streaks remain. Lastly, stir into the batter the boiling water and mix until it is incorporated.
Divide the batter among a muffin tin lined with paper cupcake liners.
Bake at 350 for about 12-16 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the muffin tin, set on a wire rack.
How to Make Irish Cream Buttercream Frosting
In a stand mixer with a paddle attachment, beat the softened butter until smooth and light. Scrape down the sides once or twice to ensure it is uniformly mixed. Add in the sifted powdered sugar one cup at a time, mixing until it is incorporated before adding more.
Add in the salt, and vanilla. With the mixer on medium-low, add in the Irish Cream and then turn up to medium to beat until it becomes light and fluffy. It will take at least 6 minutes to get enough air incorporated. If the mixture is still too thick, add in whipping cream one tablespoon at a time. One or two should be enough.
Pipe on top of cupcakes as desired!
How to Make Chocolate Ganache
Chocolate ganache can be intimindating sounding, but it’s as simple as mixing chopped chocolate with heated cream. If you choose to fill your cupcakes with ganache, do it at the beginning of your baking endeavour so it has time to set and is easier to pipe into the cupcakes.
- 2 ounces chopped bittersweet chocolate
- 1/4 cup whipping cream
- 1 tbsp Powdered Sugar
Mix the ingredients together in a microwave safe bowl, for approximately 30 seconds. Stir until the chocolate is melted and the mixture is combined. Set aside to cool before use. It will thicken.
Pipe the cooled chocolate ganache into the middle of the cupcakes with a piping bag and a round frosting tip.
You can also decorate your cupcakes with additional drizzles of chocolate ganache and chocolate sprinkles if desired. Serve with your favorite St. Patrick’s Day faire and enjoy!