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Decadent Irish Cream Chocolate Cupcakes Recipe with Creamy Ganache Frosting

Irish cream chocolate cupcakes - featured image
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Rich and moist chocolate cupcakes infused with Irish cream liqueur, topped with a silky, creamy ganache frosting. Perfect for special occasions or a decadent treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar as substitute)
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • ⅓ cup (80ml) Irish cream liqueur
  • ½ cup (120ml) hot water
  • ¾ cup (180ml) heavy cream
  • 10 oz (280g) semisweet chocolate chips or chopped chocolate
  • 2 tablespoons Irish cream liqueur (for ganache)
  • 2 tablespoons unsalted butter, softened
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk eggs until lightly beaten. Add buttermilk, vegetable oil, vanilla extract, and Irish cream liqueur; whisk until smooth.
  4. Slowly pour wet ingredients into dry ingredients, stirring gently until just combined. Avoid overmixing.
  5. Stir in hot water carefully to thin the batter and bloom the cocoa powder.
  6. Fill cupcake liners about two-thirds full with batter.
  7. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. To make ganache, heat heavy cream in a small saucepan over medium heat until just simmering; do not boil.
  10. Place chopped chocolate in a heatproof bowl and pour hot cream over it. Let sit for 2 minutes, then stir gently until smooth and glossy.
  11. Stir in Irish cream liqueur, softened butter, and a pinch of salt until fully incorporated. Let ganache cool to room temperature, stirring occasionally until thick enough to spread.
  12. Frost cooled cupcakes with ganache using an offset spatula or butter knife. Optionally, pipe ganache with a piping bag fitted with a round tip.
  13. Serve immediately or chill for a firmer ganache texture. Store in the refrigerator for up to 3 days.

Notes

Do not overmix the batter to keep cupcakes tender. Add hot water to bloom cocoa powder for richer chocolate flavor. Cool cupcakes completely before frosting to prevent ganache from melting. Ganache should be heated just to simmering, not boiling, to avoid separation. For a dairy-free or gluten-free version, substitute ingredients accordingly.

Nutrition

Keywords: Irish cream, chocolate cupcakes, ganache frosting, easy dessert, moist cupcakes, decadent dessert, chocolate ganache

Find it online: https://blairrecipes.com/decadent-irish-cream-chocolate-cupcakes-recipe-with-creamy-ganache-frosting/