Monday, March 18, 2013

Mocha Irish Cream Cupcake

I wasn't looking for an Irish/St. Patrick's Day themed dessert. In fact, I had been thinking pizzelles or jelly thumbprints for this week's dessert. But then I stumbled across these Mocha Irish Cream Cupcakes featured on one of the blogs I read and I changed my mind. What changed my mind was not just the mix of chocolate, espresso, and Baileys (yum!), but that the recipe was scaled to make just four cupcakes. That seemed like a nice amount for the two of us. Of course, in the end, I doubled the recipe and made 8 cupcakes so we can each enjoy one cupcake per evening for four evenings.
We made ours a wee bit differently. I didn't want to cut out and discard the cupcake centers, or cut out and reserve for snacking the centers, so we got out one of our piping tips and piped the Irish Cream Ganache into the cupcake. This was our first time piping a filling into a cupcake. We weren't sure how much really got piped inside, plus we had a lot of ganache leftover, so I decided to frost the tops of the cupcakes with ganache, too.
After slathering the ganache on top as well as inside the cupcakes, we debated whether or not we really needed to 'frost' the cupcakes with the Irish Cream Whipped Cream. In the end, our love of whipped cream and of Baileys compelled us to make the whipped ream. We figured that even if we didn't end up using it to frost the cupcakes, we would probably enjoy eating it by spoonfuls out of the bowl. The whipped cream is delicious - smooth, creamy, a very good Baileys taste without it being too strong. We definitely could just sit at the table and eat this whipped cream by the spoonful. Since the ganache was so rich, we decided to frost the cupcakes with the whipped cream, thinking that the whipped cream would cut the rich, thick, chocolate a bit.
It did. I am glad I put a layer of the ganache on top as a frosting because there wasn't really all that much that got piped inside. I am also very glad we made and put on top the whipped cream because I think just the ganache alone would be a bit too rich. We are keeping the whipped cream in a separate container and frosting each cupcake as we eat it. When I made a cupcake for photos, I didn't put too much whipped cream on top, but if you remember SP's whipped cream pile on top pumpkin pie from Thanksgiving:
then you have an idea of just how much whipped cream we are really piling on top!
 These are delicious and a definite make again, even when it's not St. Patrick's Day.

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