I had an order for my Irish Car Bomb cupcakes so I decided to try something new with them. As you might remember, in my original recipe, I filled the cupcakes with the ganache, leaving the top open to expose the ganache. This time I dipped the top of the cupcake in the ganache, creating a shiney, chocolatey cap for the cupcake. I chose a higher quality chocolate for the ganache using a 70% cocoa Lindt chocolate. Also modified was the buttercream recipe, adding more sugar & Bailey’s. I like how these turned out & think they are a much better quality cupcake.
Click on the image below with the recipe to view and enlarge! Enjoy