A moist chocolate cupcake soaked in Baileys irish cream topped with a whipped milk chocolate ganache and dipped in creamy white chocolate. These were a huge hit at my house! You could eat them "until you died"!
1Take your box of chocolate cake mix follow the directions on the box and bake off 24 cupcakes (or however it may make)
2While cupcakes cool make whipped milk chocolate ganache icing.
3Combine milk chocolate and 1 tbsp of vegetable oil in a double boiler/chocolate melter/or microwave until smooth.
4In a mixing bowl with whip attachment combine cream cheese and butter until soft and fluffy.
5Add powder sugar slowly. Once that is combined add melted chocolate and heavy cream. Whip on medium-high speed until fluffy. (May not be very stiff due to cream cheese)
6When cupcakes are cooled poke small holes into the tops (I used a knife but a fork will work) take a pastry brush and brush on Baileys irish cream onto the tops of each cupcake. Let it soak in and add more if you like.
7Take tip of your choice and pipe icing onto cooled cupcakes. Place cupcakes in freezer to firm icing. This makes dipping them easier.
8Im a double boiler/chocolate melter/microwave melt white chocolate with 2 tbsp of vegetable oil until smooth. Place in a small deep bowl so icing wont touch bottom when dipping (A cup or mug may work well)
9Once icing is firm on the cupcakes (should only take a couple minutes) take each cupcake and turn over and dip icing into white chocolate. If it is to thin (see through) let chocolate harden and dip again until desired coating is achieved.
10Add sprinkles if desired before the white chocolate hardens.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...