Jun 6, 2012

My new Irish Cream Cupcakes

Yesterday we had our monthly Mother - Daughter bookclub here at our house.  You know when people get together, people have to have treats.  So Hailey and I spent the day making and trying cupcakes (and Alyssa made the cheese bread to go along with dinner :) ).  We had one failed recipe and one recipe that was so delicious!   In all it was a really fun cooking day and we learned a little about how these recipes will be altered for the next go around.  I will say Hailey is on her way to becoming a wonderful cook!
Caution: These are very Rich! (I'm not a dark chocolate fan, but with these I may become one)

Irish Cream Cupcakes 
1 Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
3 Large Eggs
1/2 Cup melted butter
2/3 Cup milk
1/3 Cup Irish Cream creamer
1/4 C Flour (due to high altitude)

Preheat oven to 350.  Using a large bowl, mix all ingredients until combined and then mix on high for 2-3 minutes.  Pour batter into lined cupcake pans.   Bake 20 minutes.  Cool completely, cut triangle out of top for chocolate caramel ganache filling. 

Chocolate Caramel Ganache (Delicious):
8 ounces Bittersweet Chocolate, finely chopped
3/4 Cup Heavy Whipping Cream
3 ounces caramels (about 10 candies unwrapped)

Place chopped chocolate in a medium bowl and set aside.  Using a small sauce pan, heat whipping cream and caramels over medium-low heat, stirring frequently, until the caramels have melted completely.  Pour caramel cream over chocolate and stir until melted.  Fill cooled cupcakes while this is warm
**tip** put this in a disposable frosting bag, cut the tip of and just squirt it into the cupcakes for a clean easy job

 -- You may have your own favorite but this goes great with these cupcakes and is what makes the cupcakes the best.  This recipe is for frosting with cake decorating bag and tips (as shown in picture above) so if not using them, cut recipe in half. Here is some awesome directions on frosting cupcakes http://www.ourbestbites.com/2012/05/how-to-frost-cupcakes/ .

3/4 Cup Butter, softened
1/2 Cup Cream Cheese, softened
5 1/2 to 6 Cups Confectioner's Sugar (powdered sugar)
1 1/2 tsp Pure Vanilla extract
1 Tbsp Heavy Whipping Cream
1 Tbsp Irish Cream creamer

In a large mixing bowl cream butter, cream cheese and vanilla for 2-4 minutes.  Add powdered sugar 1 cup at a time making it a little stiffer than desired.  Combine whipping cream and irish cream and slowly add to frosting, using more for creamy consistency, use less for stiff consistency.  Top cupcakes with this buttercream frosting.

Garnish with caramel syrup and remaining ganache (I didn't use ganache in picture)

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