Irish Cream Cupcakes with Chocolate Whiskey Filling
Embrace St. Patrick’s Day with an Irish delight! This is a very easy and quick cupcake recipe that will have everyone dancing a jig. I made these light and fluffy cupcakes after a trip to Ireland and they were gobbled up in record time.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
- 1 Yellow cake mix, moist type
- 1 box vanilla instant pudding
- 1 cup whole milk
- 1/4 cup vegetable oil
- 3 eggs, large
Chocolate Whiskey Filling Ingredients:
- 8 ounces dark chocolate, high quality chopped
- 2/3 cup heavy whipping cream
- 1 tablespoon butter, unsalted
- 1 teaspoon pure vanilla extract
- 4 teaspoons Irish whiskey
Irish Cream Frosting Ingredients:
- 1 1/2 cups unsalted butter
- 6 cups powdered sugar
- 8 tablespoons Irish cream liquor I prefer Coole Swan
Preheat oven to 350 degrees. Lightly spray bottom of cupcake pan and/or liners with cooking spray.
Beat cake mix, pudding, milk, oil and eggs with an electric mixer on medium until well blended.
Bake for 15-20 minutes or until toothpick comes out clean. Cool for 15 minutes before removing from pan and cool completely on rack before frosting.
In a small saucepan add dark chocolate, heavy whipping cream, and butter. Once fully melted, add vanilla and whiskey. Stir until blended and remove from heat to cool.
Use paring knife or cupcake pitter to remove inside of cupcake. Pipe in cooled ganache filling until it reaches the top of the cupcake. Be careful not to core the cupcake all the way to the bottom.
Top with Irish Cream Frosting and enjoy!
Irish Cream Frosting Directions:
Beat butter in electric mixer on medium speed for 8 minutes until very light in color and creamy. Scrape sides occasionally to keep butter at the center of bowl.
Slowly add powdered sugar with speed on low. Frosting will be thick at this point.
Add Irish Cream liquor and beat until well incorporated and light and fluffy.