Tuesday, March 13, 2012

Irish Delight Cupcakes

I have been married for 20+ years and in that time my husband and I never spent a night apart unless I was in the hospital having a baby!  Then a couple of years ago he got a new job.  This job is wonderful and we are both extremely happy and blessed with this new chapter in our lives.  However, the job requires him to travel a few days each month.  This has made me an insomniac a few nights each month!
I am not quite sure what the issue is, I think I just forget to go to bed...time gets away from me.  This oddity has been a huge bonus for my kids since I often spend the time baking.  2 am cookies?  1 am biscuits? Its like Santa's elves (or maybe the Keebler elves) visited during the night. They wake to a plate of goodness in the morning.  This odd behavior of mine has resulted in some creative sleep deprived recipes.  Some rousing successes and some dismal failures.  I am sure my time would be better spent wandering about cleaning rather than making more of a mess....well....thats just too bad I guess because I don't see that happening any time soon.
Here is a cupcake recipe that I swear you will love. These cupcakes are super light and fluffy. They are delicious AND they start with a box mix!! There are several steps to these but they are so worth it.  There is whiskey and Baileys involved but the whiskey is cooked so the alcohol cooks off so don't let it concern you.  The teeny tiny bit of Baileys in the ganache and icing is very minimal..if you don't want to use it however you can add your favorite extract instead.  These are a great St Patrick's Day treat!


Cupcake
1 bx triple chocolate or devils food cake mix
2 tbl unsweetened cocoa
1 cup sour cream
3/4 cup strong brewed coffee - cold
1/2 cup veg oil
1 tea vanilla
3 eggs

Glaze
1 cup sugar
1/4 cup water
1/2 cup butter
1/4 Irish Whiskey

Ganache
1/2 cup heavy cream
2 tbl Baileys Irish Cream
1 cup dark chocolate chips

Icing
1 stick butter softened
3- 4 cups powdered sugar
4 tbl Baileys Irish Cream
2 tbl milk

Use cupcake liners and preheat the oven to 325.
In a stand mixer combine all of the the cupcake ingredients and mix well..scraping bowl once or twice.
Fill cupcake liners halfway and bake 18-20 minutes or until cupcakes spring back when touched.
While the cupcakes are baking make the glaze. In a saucepan bring water and sugar to a rolling boil. Add butter and stir until melted. Remove from heat and stir in whiskey.
While cupcakes are still warm, poke tops with a toothpick then carefully dip the top of thecupcake into the glaze.. Let excess drip then set on a rack to cool. Make ganache.  Heat cream until very hot...pour over chocolate chips and stir until smooth and then add the Baileys...stir well. Cool until spreadable.  Spread a generous layer (or dip if you prefer) Let ganache set.  Make the icing.  Beat butter until fluffy...add 2 cups of powdered sugar, beat well. Add Baileys and 1 tbl milk... add more sugar and Baileys until you get the consistency you can pipe. Pipe on top of the ganache and enjoy!

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