Irish Cream Chocolate Cupcakes

Irish Cream Chocolate Cupcakes

The recipe for these Irish Cream Chocolate Cupcakes is so rich and delicious, the cupcakes just might be better than a pot o'gold!

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Ingredients

FOR CUPCAKES:

  • 1 box Devil's Food cake mix (we used Duncan Hines)
  • 1 cup regular sour cream
  • ½ cup water
  • ½ cup oil
  • 4 eggs
  • 1 teaspoon LorAnn Irish Cream Super-Strength


FOR IRISH CREAM FUDGE FROSTING:

  • 1 stick plus
  • 1 tablespoon butter (9 tablespoons)
  • ¾ cup natural, unsweetened cocoa powder
  • 4 ½ cups powdered confectioners' sugar
  • 1/3 ​to ½ cup cream or milk
  • Several drops LorAnn Irish Cream Super-Strength, to taste

Directions

FOR CUPCAKES:

1
Preheat oven to 350ºF.
2
Grease and flour muffin tins or line with cupcake liners.
3
In a large bowl, mix all ingredients with an electric mixer for 2 to 3 minutes. Divide batter evenly among lined cups; filling each 3/4 full.
4
Bake for 19 - 22 minutes, or until tops spring back when lightly pressed.
5
Cool cupcakes on rack. When cupcakes are completely cool, frost with Irish Cream Fudge Frosting.

FOR IRISH CREAM FUDGE FROSTING:

1
Melt butter in small saucepan over low heat.
2
Add cocoa and continue to cook, stirring constantly until mixture is completely smooth. Transfer mixture to a large bowl and cool completely.
3
Beat in powdered sugar and cream or milk, alternating between the two, adding just enough liquid until the frosting is spreadable. Beat in 6 - 8 drops Irish cream flavor, or to taste.
Makes about 3 cups frosting for 24 cupcakes.

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