Is it just me or do white chocolate and Irish cream seem to belong together? These White Chocolate Baileys Cupcakes are a perfect example–smooth and creamy with a hint of sophistication. Even my dessert-phobic husband dug in!
The creamy booziness is great anytime and especially nice for special occasions. Christmas, bridal shower or St Patrick’s Day anyone?
I often run hot and cold when it comes to white chocolate. But every year, when winter is looming, I get the urge to experiment.
Maybe it’s psyching up for the first snowfall—white on white!
The “Real” Chocolate Controversy
Now there are people out there who will say that white chocolate isn’t real chocolate. And if you look at the ingredients in some white baking chips, it’s easy to tell why—no cocoa products at all! So, I looked for the words “white chocolate” when I went shopping.
Per Wikipedia, “white chocolate is a chocolate confection, pale ivory in color, made from cocoa butter, sugar, milk solids and sometimes vanilla.” They say it’s even regulated in many countries to make sure it meets certain standards!
White Chocolate Baileys Cupcakes
When my Sunday blogging group decided to do chocolate cupcakes, I went searching for a white chocolate cupcake recipe. The one I found was very mild so a perfect candidate for a little flavor boost. And it was an easy adjustment to some use Bailey’s Irish Cream in place of some of the milk.
The frosting recipe makes enough for a nice domed top (like the pictures), which was the perfect amount since the cupcake is slightly less sweet.
In that case, I’ll have my Baileys on the side…
White Chocolate Baileys Cupcakes
- 5 ounces white chocolate chopped
- 1 1/2 cups unbleached all-purpose flour spooned and leveled, with one Tablespoon removed
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup Baileys or additional milk
- 3/4 cup milk
- 2/3 cup sugar
- 1/4 cup butter softened
- 2 large eggs
- 4 cup powdered sugar
- 3/4 cup butter softened (1 ½ sticks)
- ¼ cup Baileys or milk
- Preheat the oven to 350 F
- Melt the white chocolate. Place the white chocolate in a heatproof bowl that can fit partly in a saucepan. The bottom of the bowl should sit a couple inches above the pan bottom. Put about an inch of water in the saucepan, then bring to a low simmer. Set the bowl into the saucepan and stir occasionally until the chocolate is completely melted and smooth. Don’t let the water boil or get water into the chocolate (this is important). Remove pan from heat when melted.
- In a small bowl, whisk together the flour, cornstarch, baking powder, and salt. Mix the milk, vanilla and Baileys if using.
- With a hand or stand mixer, beat the sugar and butter until light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time, scraping down the sides of the bowl. Beat in the molten chocolate.
- Beat in the flour mixture in 3 additions, alternating with the milk in 2 additions, and mix until smooth. Fill a muffin tin with paper liners. Using a 1/3 cup measuring cup, scoop the batter in. The cups should not be more than 3/4 full.
- Bake until a wooden toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Cupcakes do not need to turn gold to be done. Let the cupcakes cool in the tin for 10 to 15 minutes then remove from the tin and cool completely.
- To prepare the frosting, beat the ingredients together until smooth. Fill a piping bag and pipe onto completely cool cupcakes or frost by hand.
- Top each cupcake with a chocolate covered espresso bean if desired.
Chocolate Cupcake Day
- Chocolate Blackberry Merlot Cupcakes by Sweet Beginnings
- Chocolate Peanut Butter Cupcakes by Making Miracles
- Chocolate Raspberry Stout Cupcakes by A Kitchen Hoor’s Adventures
- Chocolate Root Beer Float Cupcakes by Hezzi-D’s Books and Cooks
- Gobble Them Up Cupcakes by Palatable Pastime
- White Chocolate Baileys Cupcakes by Art of Natural Living
- Betty Crocker French Apple Pie for 2-4
- Pork Loin with Mushroom Sauce