This week I’m bringing you a special St. Patrick’s Day dessert with these Irish Cream Cupcakes filled with Irish Cream mousse and topped with Chocolate Irish Cream Frosting. If that doesn’t sound like a party, then I don’t know what does!
I had trouble finding a recipe for my vision, so I ended up combining several recipes. For the cupcake, I took a Kahlua recipe and subbed Bailey’s, which was a nice complement to the espresso powder I used. Next, I found Bailey’s mousse and used that to fill the cupcakes. Then I took my go-to chocolate frosting recipe and subbed Bailey’s for the milk. I know it sounds like a lot of booze, but when you divide a couple of tablespoons between 12 cupcakes, really it’s not. I wouldn’t rush out and feed your kids, but I wouldn’t worry about getting tipsy either.
Looks like I have more pictures than words, so I’ll leave you and these cupcakes alone.
- 1 egg yolk
- 1/4 cup sugar
- 1/4 cup cocoa
- 1 Tbsp Irish cream
- 1 cup heavy whipping cream
- 1/4 tsp vanilla extract
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/3 cup Irish cream
- 2 tsp instant espresso powder or instant coffee
- 3/4 cup sugar
- 1/3 cup butter, at room temperature
- 2 egg whites
- 1/3 cup buttermilk
- 1 1/2 cups powdered sugar
- 3/4 cup cocoa
- 1/2 cup butter, at room temperature
- 3 Tbsp Irish cream
- Pinch of salt
- In a medium bowl over a pan with some simmering water, whisk together the yolk and sugar until blended thoroughly. Whisk in cocoa and Irish cream. Keep whisking for about 5 minutes. Remove the bowl from the heat.
- In a different bowl, whip the cream and vanilla until it holds stiff peaks. In several batches, fold in the chocolate mixture. Chill for one hour.
- Preheat the oven to 350F. Line a cupcake pan with 12 liners.
- In a small bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- In another small bowl, mix together the Irish cream and espresso powder. Set aside.
- In a large bowl, beat together the butter and sugar until creamy. Beat in the egg whites, one at a time, until smooth. Alternately, beat in the flour mixture, buttermilk, and Irish cream mixture in three parts: start with flour, add the buttermilk, add more flour, add the Irish cream, then add the remaining flour. Scoop batter into the pan and bake 20-25 minutes or until a toothpick comes out clean. Let cool.
- Put all of the ingredients in a bowl and beat until smooth and fluffy, about 5 minutes.
- Cut a hole out of each one, being careful you don’t cut all the way through. Fill the hole with the mousse and put the top back on. Top with frosting. Store in an airtight container and keep chilled.
Source: Adapted from 125 Cupcakes by Julie Hasson and Bailey’s Irish Cream