|hello old friend|
I mean it is called Jameson Cupcakes after all, so you need a lot of Jameson. I have enough left over to make these a couple more times - and I'm sure I will be asked to. I've already gotten requests for another Gin and Tonic Cake.
makes 24-30 cupcakes
your favorite box mix or from scratch recipe - replace water with Jameson
Make cupcakes according to instructions and let cool. Once cooled, cut a slit in the middle of each cupcake.
8 oz. semi sweet chocolate chips
2/3 cup heavy cream
2 tbsp butter, room temperature
3 tsp Jameson
Place chocolate in a medium heat-proof bowl. In a small saucepan heat heavy cream until bubbling. Pour it over chocolate and let sit for up to 1 minute. Stir until smooth. Add butter and Jameson and stir until smooth. Let set on counter top or in fridge, stirring every 10 minutes, until you get a thick, pipe-able consistency. Fill a pastry bag fitted with a plain tip and fill each cupcake with the ganache. Save what you have left over, if any.
2 sticks butter, room temperature
2 lbs confectioners sugar
6-8 tbsp Jameson
While ganache is setting up, make frosting. In a large bowl, beat butter until smooth and creamy, at least 3 minutes. Slowly add confectioners sugar, 1/2 cup at a time, until it's thick and smooth. Add Jameson - start with 6 tbsp and add more until you get your desired consistency. Fill pastry bag with frosting (I used a star tip for mine) and pipe frosting onto each cupcake. If you have remaining ganache, switch out tips for the small tip used for writing and drizzle remaining ganache over the tops of each frosted cupcake.