White Chocolate Irish Cream Cupcakes are moist, tender and delicious. They are the perfect recipe for a special occasion, or anytime.
Ahhh we are finally getting close to St. Patrick’s Day. As I’ve said before, Americans are always looking for a reason to party. To get our party started, I came up with White Chocolate Irish Cream cupcakes with White Chocolate Irish Cream frosting.
I think there was a little mischievous little leprechaun in my kitchen when I was working on developing this recipe. It took me four attempts to get a cupcake that was tender and delicious. My cupcakes had to be moist and have a light crumb, and not tough or dense. Also, I wanted these cupcakes to be easy for anyone to put together. After all, there are a lot of St. Patrick’s Day celebrations to attend.
In addition to St. Patrick’s Day, Easter is close behind, and so is a celebration for my mother in law’s 90th birthday. She happens to be full blooded Irish, and St. Patrick’s Day is like Christmas to her. These cupcakes are pulling triple duty!
Do you remember my modeling chocolate post? I used dark chocolate modeling chocolate for the Black Russian cake that I made. That was so much fun, that I couldn’t wait to try white modeling chocolate. I’ll be sharing the decorating techniques that I used on these cupcakes in a future post. It’s not hard and a whole lotta fun!
Hostess At Heart
Yields 21
White Chocolate Irish Cream Cupcakes are moist, tender and delicious. They make the perfect dessert for holidays, a special occasion, or anytime.
10 minPrep Time
22 minCook Time
32 minTotal Time
Save RecipeIngredients
- 1 white cake mix
- 1 4 oz box of white chocolate instant pudding
- 1 cup canola or vegetable oil
- 3/4 cup water
- 1/2 cup Irish cream liquor
- 1/4 cup sour cream
- 2 whole eggs and 1 egg yolk
- 1/2 cup white chocolate chips
- 1/2 cup butter, softened
- 1/2 cup white chocolate chips
- 3 tablespoons heavy cream
- 2 tablespoons Irish Cream liquor
- 3 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Line 2 cupcake pans with cupcake papers or spray with non-stick cooking spray.
- Combine all ingredients in the bowl of an electric stand mixer. Blend until combined.
- Fill cupcake papers 3/4 full.
- Bake 19-23 minutes, turning pans halfway through. Cool completely on a cooling rack.
- Put the white chocolate chips in a glass measuring cup or glass bowl, and add heavy cream. Microwave at 50%
power for 30-second intervals, stirring after each cycle. Stir until smooth. - In the bowl of an electric stand mixer, fitted with the paddle attachment, combine powdered sugar, butter, Irish Cream liquor and melted chocolate. Mix to combine. Add additional Irish Cream liquor or cream until the frosting is the right consistency for spreading.
Are you Irish all the time or just on St. Patricks Day? What will you be doing to celebrate?
Now it’s time to share with my friends at Fiesta Friday. I hope you’ll stop over and pick up some great recipes and visit for a while.
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