Guilt Level: HIGH
(for the cake)
Faux Gourmet Tips: "White chocolate melts differently than regular chocolate, and you might need to whisk it frequently to help dissolve the "lumps". If you don't have a double boiler, you can make one by placing a metal bowl on top of a pot (boil about one inch of water in the pot to create the necessary steam to melt the chocolate)."
- Pre-heat oven to 350, and line two cupcake tins with cupcake liners.
- In a bowl, prepare cake mix as directed, replacing the water measurement with Irish Cream liqueur. Fill cupcake liners 2/3 full and bake 12-15 minutes until toothpick inserted comes out clean. Allow to cool completely before filling and frosting.
- Combine heavy cream and white chocolate chips in a double boiler and heat until completely melted and smooth, stirring frequently. Slowly add Irish Cream liqueur and whisk until smooth. The ganache will look "glassy".
- Allow the ganache to cool to room temperature completely (this will take approximately 4 hours).
- Using a Bismarck tip and pastry bag, or a chef's prep bottle (plastic squeeze bottle), fill each cupcake with the ganache (you'll know the cupcake is filled when the cupcake plumps up and the filling begins to come out through the hole in the top).
- Use a stand mixer to combine butter, powdered sugar and vanilla. Slowly add Irish Cream liqueur. Beat 5-6 min on medium-high speed until light and fluffy.
- Fill a pastry bag with a star tip with frosting, or one end of a resealable plastic bag with frosting and snip off the corner to create an instant (and disposable!) pastry bag.
- Generously frost each cupcake, and garnish each with a drizzle of the white chocolate ganache!