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Рецепт Irish Cream Cupcakes with Chocolate Ganache
by David St. John

Irish Cream Cupcakes with Chocolate Ganache

I made a batch using vanilla Oreos and peanut butter ganache

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Avg. 4/5 1 голос
Подготовка: США American
Приготовление: Порций: 12 Cupcakes

Ингредиенты

  • Crust:
  • 36 Oreo Cookies (one regular package)- crushed
  • 1 stick butter, melted
  • Cheesecake:
  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1/3 cup Irish Cream
  • 2 eggs
  • 1/4 tsp ground cinnamon
  • Ganache
  • 6 oz. semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream

Инструкции

  1. Crust:
  2. Preheat your oven to 350 degrees and line 2 12-mold muffin pans with cupcake liners. Spray liners slightly with non-stick spray and set aside.
  3. In a food processor, pulse Oreo cookies until you get 2 cups of crumbs.
  4. Add in butter and pulse until combined.
  5. Divide evenly between the cupcake molds and gently press to form the crust using a shot glass.
  6. Bake at 350 for 5 minutes.
  7. Remove from oven and allow to cool on a wire rack.
  8. Cheesecake Filling:
  9. Lower oven temperature to 325 degrees
  10. In the bowl of a stand mixer equipped with a paddle attachment (or using an electric hand mixer) cream the cream cheese for 2-3 minutes or until smooth and there are no lumps remaining. Mix in the sugar and mix until just combined.
  11. Mix in sour cream, vanilla, and Bailey’s and mix until smooth.
  12. Add in eggs one at a time, fully incorporating after each addition.
  13. Scrape the sides and bottom of the bowl.
  14. Add the cinnamon.
  15. Divide the batter evenly between the molds and bake on 325 for 15 minutes then turn off the oven and allow the cheesecakes to sit for an additional 10 minutes.
  16. Remove from the oven and allow to cool completely on a wire rack.
  17. Prepare the ganache
  18. Pour the heavy cream into a microwave safe measuring cup and heat for about 1 minute or until boiling.
  19. Add the chocolate chips and let sit for 3-5 minutes until the chocolate is nice and melted.
  20. Whisk well until smooth and pour evenly over each cheesecake and smooth.
  21. Refrigerate the cheesecakes until ready to serve.
  22. Top with whipped cream, chocolate shavings, and fresh mint for a nice pop of color.