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Bottoms Up! Irish Cream Hot Fudge Cupcakes


Whenever dessert can be interactive, that's a plus in my book.  I love dishing up sweets that will make people feel special, and for me, that doesn't always mean handing out slices of cake. I'm talking individual desserts, all dressed up for one with an element of surprise.  I live for that sort of thing.

This is one such recipe. It yields 6 muffin-sized cupcakes, and you'll need 6 mini bottles of Irish cream to make them.  The Irish cream is used to flavor all four elements of the cupcake - and my favorite of all is the homemade hot fudge sauce that sits atop the frosting in an upturned bottle.

(email subscribers click here to view how-to video)


The trick to getting the sauce to stay in the bottle is to insert it directly into the middle of the cupcake and down into the ganache.  The ganache acts as a bottle stopper. You may want to serve these with a wooden pick on the side in case the ganache clogs the bottle mouth. It's less prone to happen if your hot fudge sauce is, well - hot.  I use a skewer in the video because my bottles of sauce had gotten cold while hanging around during filming. With a bit of help, they still pour just fine cold too.


There's a few things to remember when making these.
  • When you remove the bottle cap, there's an aluminum ring that stays attached to the bottle neck. That piece should be removed, and can be easily snipped off with a pair of work scissors (I wouldn't use your best cloth-cutting scissors for this).
  • The sauce can be made in advance and then warmed on the stove-top or in a 4 cup measure with a spout in the microwave just before serving. The hot sauce shouldn't be screaming hot, so don't heat it for too long.
  • The sauce should not be re-heated in the bottles in the microwave.  This will cause the sauce to bubble over. Also, there's foil on the label (hellooo sparks!) and that's a possible fire hazard in the microwave.
  • As stated before, you can serve these with wooden picks in case the sauce has cooled.  We had no problems without - just a squeeze and a shake is required when the sauce is still warm. 
  • Serve these on a plate with an extra napkin. They can be a little messy, but there's nothing wrong with licking frosting and ganache from your fingers. Modest guests will want a napkin.


These will be such fun at St. Paddy's day parties, and with their upturned bottles they'll look snazzy on display.

Even though there's no partying to speak of today, we'll be celebrating little things like finished chores. There's no better reward than a hot fudge cupcake after walking the dogs on a freezing cold, grey day!



Bottoms Up! Irish Cream Hot Fudge Cupcakes
Source: SprinkleBakes original recipes
Yield: 6 muffin-sized cupcakes
Prep: 1 hour 15 minutes, plus chilling time for ganache
[click for printable recipe]

The cake portion of this cupcake reminds me a little of a brownie, but they’re not as dense.  They bake up with a crackled top, but inside they’re fluffy with a deep chocolate flavor.  You won’t use a whole egg since this is a small batch recipe, so you’ll need to measure out a portion. To do so, lightly beat a whole egg in a small cup then pour the egg into the measuring spoon. If you'd like to shortcut this recipe, buy prepared chocolate sauce and stir in a little Irish cream for flavor.

Cakes
1/2 cup Irish Cream liqueur, or two mini bottles (50 ml each)
3 tablespoons well-beaten egg  
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
2/3 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/4 cup strongly brewed coffee
  1. Preheat oven to 350°F. Line a muffin tin with 6 large muffin papers.  
  2. Place Irish Cream liqueur, egg, and vanilla in cup; beat together vigorously with a fork, set aside.
  3. Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Add butter and liquid mixture; beat with an electric mixer on low speed until dry ingredients are moistened.  Add coffee and beat again until well incorporated. Scrape down the sides of the bowl using a rubber spatula and beat well again.
  4. Divide batter between muffin cups.  Bake for 25-27 minutes or until cupcakes spring back when pressed in the center. Cool completely on a wire rack.
Chocolate ganache filling
1/3 cup plus 2 tbsp. heavy cream
1 cup milk chocolate chips
2 tablespoons butter
2 tablespoons Irish Cream liqueur (about half a mini bottle)
  1. Combine heavy cream and chocolate chips in a medium saucepan or a microwaveable bowl.  Heat on medium low until chips are melted and can be stirred smooth.  If using the microwave, heat at 30 second intervals until completely melted and mixture can be stirred smooth.  Add butter in pieces and stir until melted.  Add Irish cream.  Stir well.  Refrigerate until ganache is thickened but still fairly soft (see video). 
  2. Cut a large divot out of each cupcake and fill with ganache.  Discard cake piece or save them for breakfast tomorrow (smile).
Irish cream frosting
2 sticks unsalted butter, softened
3 cups confectioners’ sugar
1/4 cup plus two tablespoons Irish cream (about 1 1/2 mini bottles)
1 tsp. vanilla extract
  1. Combine butter and confectioners’ sugar in a large bowl and mix on low speed with a hand mixer until just combined.  Gradually add in Irish cream.  Scrape down sides of bowl  and mix in vanilla.  Beat on high speed until light and fluffy.  Transfer to a piping bag fitted with a large closed star tip.  Pipe frosting over the surface of the cupcakes.
Irish cream hot fudge sauce
1/2 cup unsweetened cocoa
1/4 cup milk chocolate chips
1/3 cup plus 1/4 cup granulated sugar
1/2 cup coffee
1/2 cup Irish cream (2 mini bottles)
  1. Combine all ingredients in a medium saucepan and place over medium heat.  Whisk to incorporate.  Bring to a boil and let bubble one minute.  Remove from heat and let cool slightly before pouring into the empty Irish cream bottles.
  2. Pour a scant 1/4 cup of hot fudge sauce in each empty Irish cream bottle.  Turn them upright and press the bottle neck into the frosting and down to the chocolate ganache filling.  Sprinkle with cocoa powder and serve.

link Bottoms Up! Irish Cream Hot Fudge Cupcakes By Published: Bottoms Up! Irish Cream Hot Fudge Cupcakes Recipe



78 comments :

  1. These should be a treat for every daily chore finished! And such fun styling! :)

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  2. These are the cutest cupcakes ever! I need an occasion to make a batch :)

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  3. These look so yummy! I have always made Irish car bomb cupcakes for St. Patrick's Day but these look so good I might have to try these instead!

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  4. Oh - my - God!!! Love the bottle idea...may have to do these but change up the chocolate cake to a Guinness chocolate stout cake...and do chocolate ganache with a wee bit of Jameson whiskey...otherwise these are going on my table for Saint Patrick's Day!

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  5. I'm so going to try these,thanks for the recipe.

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  6. Big surprise....really a special idea!!!!

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  7. OOOOOOOOOOO MMMMMMAAAAA GAAAWWWDD!! You are a rockstar!!! LOOOOVE This!!!

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  8. This is the cutest and best thing i have EVER seen! Heather you are brilliant!And I really and truly mean it! This whole concept is outrageously awesome! I love it! It is totally interactive and special!

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  9. Exquiste! Those cupcakes look extremely tempting.

    Cheers,

    Rosa

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  10. Omg, this is too crazy! I love this idea and it's so interactive. I love it!

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  11. How ingenious are these??!! Cheers to St. Patrick's Day. :-)

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  12. They look great!

    Could you please tell me what the song that is playing in the video is?

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  13. Love them! Can't wait to try them--cheers to you for a great idea!

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  14. You just created the most scrumptious looking cupcakes out there! Yum!

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  15. I love the presentation! stuff like this makes me love cupcakes even more!

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  16. I just love your videos Heather!

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  17. I love the presentation! stuff like this makes me love cupcakes even more!

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  18. Your creativity blows my mind! What a clever idea!

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  19. The coolest most fun and yet gorgeous and delicious cupcake recipe I have EVER seen. You are a genius! And evil;)

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  20. There are no words for how much I love these.

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  21. These are so awesome! So creative! I love actually seeing the little Baileys bottle. Genius!

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  22. Goodness gracious. I love this.. Love the interactive and the overall aesthetic. Wow.

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  23. This is the most amazing thing you've ever posted.

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  24. What a cute idea with the tiny bottles:) The little "pool" of ganache is a great overhead shot!

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  25. So delicious looking! I adore the video! So helpful and snazzy! <3 this!

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  26. Not only do these look delicious but this is such a fun idea! These are the perfect party cupcake!

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  27. OMG! Now that looks deadly! Very creative!!!!

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  28. OMG these look phenomenal! My aunt will be visiting me in a few months and she adores Bailey's. I'm saving this recipe for her visit!

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  29. These are so fun!! I love boozy desserts, and these are over the top!

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  30. Oh. My. God. I literally sat here with my jaw agape as I watched that video. This is such a cute and fun idea!

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  31. {explosion sound effect} mind: blown. and p.s. - you posted these on my birthday. pure. boozy. evil. genius.

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  32. what a clever idea! i just love it. your photography is always so beautiful...!

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  33. I didn't think it was possible but you may have outdid yourself on this one. These are amazing!

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  34. These are the cutest things EVER! Just saw them on Foodgawker and had to click over to check them out! Love the little upturned bottles...very clever!

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  35. I love making individual dessert too! (Probably why cupcakes are my fave.) The bottle on top is such a cute touch. What type of cocoa powder are you using for the cakes?

    -Sally

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  36. When you say muffin tin, do you mean the larger kind where there are 6 to a tray? A volume measurement of an individual tin or the volume/weight of batter meant to go in each cupcake would be helpful. These look delish and exciting to try.

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  37. Wow! Chocolate in the middle and more chocolate to drizzle on top, I'm in love. What a lovely St. Patrick's Day treat!

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  38. Wow! What a lovely treat!! I'm so going to try it

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  39. Wonderful! Can't wait to make them.

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  40. These are gorgeous!! Love them.

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  41. I love the idea of a hot fudge cupcake. The interactive element takes this to amazing! I'm leaning toward Kaluha instead of the Baily's.

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  42. I think I love you. ;) Fabulous!!

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  43. Oh wow! These cakes look ridiculously delicious!!

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  44. To Unknown -

    When I say muffin tin, I mean the larger kind that holds about 3/4 to 1 cup of batter per cavity.

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  45. Girl.... You should have your own MAGAZINE!!!! I've been searching for a good Baking magazine for a Month Now!! and it seems like nobody's gotten on the ball with this? yeah theres a few out there, and by that i mean maybe 5! and those are not all that great... mostly jello creations and 5 ingredient magazines with too many advertisments. I think you should start your own magazine's with subscriptions! IT WOULD BE A HIT! You're an Amazing woman w/ LOTS of talent. BTW.... i've made many of your desserts! and your desserts taste just as amazing as your photos make the mouth water! Kudos to you and your "future" magazines, LOL! no, seriously... :)

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  46. I had a problem baking these cupcakes, about 10 minutes insede the oven, the sank, a big hole apeared in the middle of them. I don't know what I did wrong. Could you help me?

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  47. Hi Lina,

    Hard to say what happened. Is your baking powder and baking soda still fresh?

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  48. Hi I'm Ana from Fooduel.com. It is a site in which users vote recipes
    from 1 to 10.

    There is a ranking of the best recipes and a profile with your voted recipes. Each recipe has a link to the blog which belongs the recipe. This way you will get traffic to your blog

    It's easy, fast and fun. The best Photo recipes will be here.

    I invite you to enter, add your blog and upload a recipe with a nice photo.

    We would love that you participate with some recipe like this.Look Amazing!

    Regards

    http://www.Fooduel.com

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  49. We just made these in cupcake size without the bottles and the are fantastic. Thanks for sharing.

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  50. This is simply amazing! Very creative and appealing! This would be the wow factor in a party! Thanks for sharing.

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  51. Oh my gosh! This is so creative and gorgeous. Thanks for sharing :)

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  52. Goodness gracious. These sound INCREDIBLE.

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  53. Hi Heather!
    If I wanted to make these without the Irish cream, would you recommend adding some other sort of liquid to supplement the loss from removing the liquor?
    I'm looking for a fudgy chocolate cupcake, but would prefer to avoid the use of alcohol if possible
    Thank you!!

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  54. You have really incredible ideas, Heather Baird.

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  55. I'm sure that they taste delicious, but your presentation is so cute and creative.

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  56. Oh Heather, I am so super excited about these! I went out and bought some jumbo cupcakes pans, bought 2 dozen little Bailey's bottles, and my toes are curling waiting for St Patty's Day!

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  57. Not only do these look amazing but they taste amazing too! They went down so well at work one of the boys went back for thirds. Each component works so well together, nothing overpowers the other. This is the first recipe I've tried from your blog and I'll be back!

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  58. Those cupcakes look AMAZING but side question: where did you get those boots??

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  59. Hi! I got them from Hunter:

    http://usa.hunter-boot.com/shop/womens

    I don't see that they are available anymore, but I love the Hunter originals too.

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  60. I only had regular-sized muffin pans that I use for cupcakes mainly. I didn't realize I had to scale back on how much batter to pour in until after they were baked. They rose so much that nearly all of them overflowed. They held up rather good after I took them out of the pan so I was able to just trim the extra cake to make them look nicer. I also have to say the centers also sank, I think from the weight of cake since I had put in more batter than I was supposed to. But they were SO GOOD! I think I will use just 1/2 cup for my muffin pans.

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  61. I made these for my Supper Club and they were a huge hit! Had trouble finding the little bottles but I was determined. Thank you for a great recipe, looks great, tastes Greater!

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  62. @drukencupcakes is using your images to sell their products on Twitter & Facebook

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  63. I only saw this tutorial/video now and I absolutely love it!! Im going to share it on my Facebook page because it´s really such a unique idea :-)

    Johlene
    www.flavoursandfrosting.blogspot.com

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  64. Where did you get the brown liners? They're so cute! Like a tissue paper gift. :)

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  65. Is a lot of the alcohol cooked out? Due to a medical condition I can't have any.

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  66. See, THATS the proper way on celebrating St. Patrick's DAY!!! Hugs from www.ohhappydane.com

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  67. I just finished making these cupcakes for an early St. Patrick's day celebration, they looked so lovely I couldn't resist! I ended up doubling the recipe and making them regular cupcake-sized - for those of you who are curious, I ended up with 18 cupcakes. My only suggestion if you're doing so would be to leave the amount of icing and ganche as written above - I ended up with wayyyy too much! (nothing wrong with freezing them for later, though ;) ). I used some of the leftover ganache for a drizzle on top instead of the hot fudge sauce. I also ended up using about half Irish cream and half chocolate liqueur instead of all Bailey's, simply because I didn't have enough Bailey's left in the bottle! Overall they turned out amazingly, I have to keep shooing my family away so they can actually make it to the event they were intended for! Awesome recipe! :)

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  68. Wow these look absolutely amazing!! Definately going to attempt to make them today! I have a silly question though. Is it 3 whole eggs or literally 3tbs of an egg? You rock! Thanks =)

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  69. Oops,... gotta read the entire recipe I supposes =)

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