In celebration of Friday’s I have a wonderful cupcake worthy of any celebration — and not to worry, it is safe for kids to consume, the alcohol is either baked off or in such small quantities it does not have any lasting affects.  You could alter the recipe to create a more significant affect if you wanted to, your choice there!

The T.G.I.F. cupcakes are a chocolate & Irish cream liqueur chocolate cupcake with a Kirschwasser ganache filling with an Irish cream buttercream.  This lovely confection came about one Thursday afternoon as I was making lunch and considering baking a treat for a weekend out with a friend.

What you’ll need:

Time – these cupcakes can be very time consuming, if you don’t have a couple of hours to spend  I’d suggest either making them in phases (bake the cupcakes, do the ganache the next time and finish off with icing some other time) or wait.

Irish Cream, Chocolate liqueur, and a whiskey or schnapps – you don’t need a lot, but you’ll need to have a least a cup of Irish cream and chocolate liqueur and a couple of tablespoons of the schnapps/whiskey hanging around.  Kirschwasser is just a cherry brandy

Piping bag/couplers/tips – okay so you might have your own way of inserting the filling, but I find it easiest to use icing tips and bags to fill the cupcakes and to frost them.  It makes for quick work.

As a note: I do have a cake recipe, but I’m lazy and always grab a cake mix.  If you want the recipe, let me know, I’ll give it out.

Irish Cream/Chocolate Liqueur Cupcakes

1 – chocolate cake mix

1 – package chocolate pudding
1/2 cup – chocolate liqueur
1/2 cup – Irish cream liqueur

Follow the recipe on the back of the box to make cake.  Stir in chocolate pudding mix after fully incorporating cake ingredients.  Add liqueur and stir.   Using 1/4 cup (or 1/3 cup if using 6 cupcake pan) place batter into cupcake pan.  Bake at 350 degrees for about 15 minutes or until a toothpick inserted into middle of a cupcake comes out clean.  Cool to room temperature.

Kirschwasser Ganache Filling

8 ounces – bittersweet chocolate
2/3 cup – heavy cream
2 Tbsp – butter, room temperature
3 tsp – Kirschwasser(or any kind of schnapps/whiskey of your choosing) — optional

Chop the chocolate and place in a heatproof bowl.  Heat the cream until simmering and pour over the chocolate.  Let it sit for one minute and then stir until smooth.  Add the butter and liqueur and stir until combined.

To fill the cupcakes, let the ganache cool until thick but still soft enough to be piped.  Using a round cookie cutter, apple corer or vegetable peeler, cut the centers out of the cooled cupcakes.  Go about half to 2/3 down.  Put the ganache into a piping bag with a wide tip and fill the holes  in each cupcake to the top.   To add a little extra ‘uomph’ you can spread a thin layer of the filling on top (careful though, because it will be rich to taste!).

Irish Cream Buttercream

3 3/4 cups – powdered sugar
1/2 cup (1 stick) – butter, at room temperature
4 Tbsp – Irish cream (or milk or non-alcoholic Irish cream, if prefer)

In a large bowl, whip the butter for several minutes until light and fluffy.  Slowly add the powdered sugar, letting it incorporate, until the butter becomes thicker and stiff.  Slowly drizzle the Irish cream (or substitute) and whip until combined.  If still too stiff, add additional tablespoon as necessary.  Using piping bag and  prefered tip, ice the cupcakes.

You can add a little extra flair and decorate the cupcakes with items of your preferences.  I added almond slivers, dark chocolate curls and a cherry on mine.  An extra bonus is that the cherry picks up the Irish cream flavour! 


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