Irish Cream Cupcakes, filled with Chocolate Irish Cream Ganache
Duncan Hines Deluxe Butter Golden Cake mix, Prepare as per directions except in lieu of 2/3 cup of water use 1/3 cup of water and 1/3 cup of Bailey’s Irish Cream. Pour in to cupcake cups and bake as per directions on the box.
Make the Chocolate Irish Cream Ganache
8 oz dark chocolate chips 2/3 cup heavy cream 2 tablespoons butter at room temperature 2 teaspoons of Bailey’s Irish Cream
In a medium saucepan over medium heat, heat cream until simmering. While heating the cream, Place the chocolate chips in a heat proof bowl, micro wave for 15 seconds, stir, microwave 20 seconds, stir and microwave 20 seconds.
Pour simmering cream over partially melted chocolate chips. Let sit for 1 minute then stir until smooth.
Add butter and Bailey’s stir until smooth and combined. Set aside until cool and thick enough to be piped, stirring occasionally.
After the cupcakes are cooled core out the center with an apple corer or paring knife. Trim the piece you cut out, save the top
Fill the space cut out in the cupcakes with the thickened Ganache. Top with the trimmed top of the cupcake center. Plugging the hole with the original cupcake top piece.
Frost with Bailey’s Buttercream Frosting
8 tablespoons unsalted butter at room temperature
3-4 cups of powdered sugar 4-8 tablespoons Bailey’s Irish CreamBeat the butter on medium high until light and fluffy. Add powdered sugar and beat until incorporated. Add Baileys a few tablespoons at a time until you reach your desired consistency. Put in a frosting bag and decorate as your hearts desires.
