Bailey’s Irish Cream Cupcakes with Chocolate Caramel Ganache Filling
Our last name is Kelley so come St. Patrick’s Day, we like to think we are Irish and celebrate. My husband has researched the genealogy of our family, though, and there really isn’t very much Irish in our lineage. But that has never stopped us before. Last year he actually made us an Irish dinner. It was such a fun surprise as he doesn’t cook. At all. He did a great job, however, and everything tasted wonderful.
If you are Irish and legitimately have a reason to celebrate St. Patrick’s Day, or are like us, and just want to have an excuse to join in, this cupcake recipe would be a great place to start. I made these for a family get-together last summer, and everyone really liked them. The Bailey’s Irish Cream taste is present, but subtle. One of the things we liked most about them is that they were amazingly moist and chocolaty and the frosting was so creamy and delicious. If you like chocolate and caramel and rich desserts, you will love these.
I thought maybe my husband would want to continue with his tradition of cooking on St. Patrick’s Day this Sunday. But he told me he thought he would like to go to an Irish Pub to celebrate this year. As for me, I would rather just stay home and eat cupcakes! We each have our own way of appreciating our Irish heritage.
BAILEY’S IRISH CREAM CUPCAKES WITH CHOCOLATE CARAMEL GANACHE FILLING
For the Cupcake:
1 Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
- 3 large eggs
- 1/2 c melted butter (not margarine)
- 2/3 c milk
- 1/3 c Bailey’s Irish Cream
- Preheat oven to 350 degrees.
- In a large mixing bowl, add cake mix, eggs, butter, Bailey’s, and milk, and mix on low until combined. Then mix on high for 2 minutes.
- Pour batter into paper lined cupcake pans.
- Bake for approximately 20 minutes, testing to see if done with a toothpick.
- Cool completely.
For Chocolate-Caramel Ganache:
- 10 oz. bittersweet chocolate, finely chopped
- 3.5 oz. caramels (about 10-12 candies unwrapped)
- 1 c heavy whipping cream
- Place chopped chocolate in medium bowl and set aside.
- Using a medium sauce pan, heat whipping cream and caramels over medium-low heat, stirring occasionally, until the caramels have melted completely.
- Pour caramel cream over chocolate and stir until melted.
For Bailey’s Buttercream:
- 1 c shortening
- 1 tsp. vanilla extract
- 8 c powdered sugar
- 1/3-1/2 c Bailey’s Irish Cream
- 1/4-1/3 c heavy Whipping Cream
- Caramel Syrup for Garnish
- In a large mixing bowl, cream shortening and vanilla for 2-4 minutes.
- Add powdered sugar, one cup at a time.
- Combine Bailey’s with cream in measuring cup and slowly add to sugar mixture, using more cream for a creamy consistency, and less milk for a stiff consistency.
- Using a sharp knife, cut out a cone-shaped section of the cupcake and set it aside, setting next to each cupcake.
- Fill cupcake holes with ganache, and place cake back over hole.
- Top cupcakes with buttercream.
- Garnish with remaining ganache and caramel syrup.
- Refrigerate until ready to eat.
Recipe courtesy of TidyMom