Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (187g)
- Cocoa powder: 1/2 cup (46g)
- Granulated sugar: 1 1/2 cups (300g)
- Baking soda: 1 teaspoon (5g)
- Baking powder: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1.25g)
- Buttermilk: 1 cup (240ml)
- Irish cream liqueur: 1/2 cup (120ml)
- Vegetable oil: 1/2 cup (120ml)
- Large eggs: 2
- Vanilla extract: 1 teaspoon (5ml)
For the Chocolate Ganache:
- Semisweet chocolate chips: 1 cup (200g)
- Irish cream liqueur: 1/4 cup (60ml)
- Heavy cream: 1/4 cup (60ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
For the Cupcakes:
- Preheat oven to 350°F (175°C). Line a muffin tin with 8 cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a large bowl, whisk together the buttermilk, Irish cream liqueur, vegetable oil, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill the prepared muffin liners with batter until 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
For the Chocolate Ganache:
- Place the chocolate chips in a heatproof bowl.
- Heat the Irish cream liqueur and heavy cream in a small saucepan over medium heat until just simmering.
- Pour the hot liquid over the chocolate chips and let sit for 5 minutes.
- Whisk until the chocolate is melted and smooth.
Assembly:
- Frost the cooled cupcakes with the chocolate ganache.
- Decorate with sprinkles, chocolate shavings, or a dollop of whipped cream (optional).
Nutritional Information (per cupcake):
- Calories: 300
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 36g
- Sugar: 30g
- Protein: 4g
Dish Characteristics:
- Rich, chocolatey flavor with a hint of Irish cream
- Moist and fluffy texture
- Decadent and indulgent
- Perfect for St. Patrick's Day or any special occasion
User Comments:
- "These cupcakes were absolutely delicious! The chocolate was rich and the Irish cream added a perfect touch of flavor." - Sarah J.
- "I made these for my Irish husband and he loved them. They were easy to make and turned out beautifully." - Emily K.
- "I used gluten-free flour and these turned out amazing. They were a big hit at my party." - Jessica H.
Special Precautions and Tips:
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Don't overmix the batter, as this will result in tough cupcakes.
- If you don't have Irish cream liqueur, you can use coffee liqueur or vanilla extract instead.
- The cupcakes can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
