Chocolate Cupcakes with Irish Cream Frosting
Description:
The Chocolate Cupcake Recipe is a luxurious dessert that combines the richness of moist chocolate cake with the smooth, indulgent flavor of Irish Cream Ganache. These cupcakes were a huge hit at my catering events, loved for their moist texture and unique flavor profile. The Irish Cream Ganache takes the cupcakes to the next level, and the compliments from guests were always overwhelming. In this recipe, Iβve included an eggless version, so everyone can enjoy this treat. Perfect for any special occasion or party, these cupcakes are sure to impress with their delightful flavors and texture.
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Ingredients:
For the Chocolate Cupcakes:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 3 cups |
| Cocoa Powder | 1-1/2 cups |
| Baking Powder | 2-1/2 teaspoons |
| Salt | 1/4 teaspoon |
| Oil | 1 cup |
| Caster Sugar | 1 cup |
| Brown Sugar (Demerara Sugar) | 2 cups |
| Whole Eggs (or Flaxmeal Egg Replacer) | 4 eggs (or equivalent) |
| Hung Curd (Greek Yogurt) | 1 cup |
| Vanilla Extract | 3 teaspoons |
For the Irish Cream Frosting:
| Ingredient | Quantity |
|---|---|
| Chocolate Ganache | 1 batch |
| Baileys Irish Cream | 1/4 cup |
Preparation Instructions:
1. Preheat the Oven and Prepare the Cupcake Moulds:
Start by preheating your oven to 180Β°C (350Β°F). Line your cupcake trays with liners and set them aside for later.
2. Prepare the Dry Ingredients:
In a large mixing bowl, sift together the following dry ingredients:
- 3 cups All Purpose Flour (Maida)
- 1-1/2 cups Cocoa Powder
- 2-1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
Set the sifted dry ingredients aside for now.
3. Prepare the Wet Ingredients:
In a separate mixing bowl, or the bowl of a stand mixer, whisk together the following ingredients:
- 1 cup Oil
- 1 cup Caster Sugar
- 2 cups Brown Sugar (Demerara Sugar)
Whisk until the mixture is well-combined. Next, add the eggs one by one (or the Flaxmeal Egg Replacer if you’re making an eggless version) and whisk until smooth and fluffy. Once the eggs are incorporated, add 1 cup of Hung Curd (Greek Yogurt) and 3 teaspoons of Vanilla Extract, then whisk until just combined.
4. Combine the Dry and Wet Mixtures:
Gradually add the sifted dry ingredients to the wet mixture. Mix gently until everything is well combined, but be careful not to over-mix, as this can affect the texture of the cupcakes.
5. Fill the Cupcake Moulds:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake the Cupcakes:
Place the filled cupcake trays in the preheated oven and bake for 12 to 15 minutes. To check if theyβre done, insert a toothpick or cake tester into the center of a cupcake. If it comes out clean, your cupcakes are ready. Remove from the oven and allow them to cool completely on a wire rack.
7. Prepare the Irish Cream Ganache:
While the cupcakes are cooling, prepare the chocolate ganache. You can make it by melting chocolate and mixing it with cream (or follow your preferred recipe). Once the ganache is ready, whisk in 1/4 cup of Baileys Irish Cream to give it that unique, rich flavor.
8. Chill the Cupcakes:
Once the cupcakes have cooled, I recommend placing them in the refrigerator for about 2 hours to chill. This helps set the texture and allows the frosting to adhere better.
9. Frost the Cupcakes:
Once the cupcakes are chilled, it’s time to frost them. If the ganache has firmed up too much, simply reheat it gently. You can either spread the ganache on top of each cupcake using a butter knife or palette knife or pipe it onto the cupcakes for a more decorative finish.
10. Add the Finishing Touches:
For an extra touch of decadence, sprinkle chopped nuts or chocolate chips over the ganache. This adds a bit of crunch and enhances the flavor.
11. Serve and Store:
Place the frosted cupcakes in an airtight container and refrigerate them until you’re ready to serve. Serving them chilled ensures the ganache remains firm and the cupcakes stay moist and flavorful. These cupcakes are perfect for any party, gathering, or as a special treat to indulge in.
Allergen Information:
- Contains: Gluten (from flour), Dairy (from yogurt, ganache, and cream), Eggs (unless using flaxmeal egg replacer).
- May contain traces of nuts (if using the optional nut topping).
Dietary Preferences:
- Vegetarian: Yes (with the option to make it eggless by using flaxmeal as an egg replacer).
- Eggless Option: Yes, by replacing eggs with flaxmeal egg replacer.
- Nut-Free: Can be made nut-free if nuts are omitted.
Advice and Tips:
- Make-Ahead: These cupcakes can be made a day or two in advance. Just ensure they are stored in an airtight container in the fridge.
- Ganache Consistency: If the ganache is too runny, chill it for a while to allow it to firm up. If itβs too thick, gently heat it until it reaches a spreadable consistency.
- Flaxmeal Egg Replacer: If you choose to make these cupcakes eggless, mix 1 tablespoon of flaxmeal with 3 tablespoons of water for each egg. Allow it to sit for a few minutes to thicken before adding it to the batter.
Conclusion:
These Chocolate Cupcakes with Irish Cream Frosting are a luxurious and indulgent treat perfect for any occasion. The combination of rich chocolate cupcakes and the creamy, boozy Irish Cream ganache frosting creates a delightful flavor profile that will impress any guest. Whether you’re catering for a special event, or simply treating yourself, these cupcakes are guaranteed to be a crowd-pleaser. Enjoy these decadent cupcakes with a cup of coffee or as a delightful dessert to end any meal.
