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Irish Cream Chocolate Cupcakes

Irish Cream Chocolate Cupcakes

These adults-only Irish Cream Chocolate Cupcakes feature moist chocolate cake flavored with coffee and liqueur and a luxurious Bailey’s cream cheese frosting. They are perfect for St. Patrick’s Day or whenever you have a craving for Irish coffee or chocolate. Our chocolate cupcake batter also has sour cream, our not-so-secret ingredient that helps keep these handheld cakes moist and never dry.

Author: Cooking with Conks

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 16 Servings

Calories: 304 kcal per serving

Ingredients

  • 1 cup - all-purpose flour
  • ½ tsp - sea salt
  • 1 tsp - baking powder
  • ¼ tsp - baking soda
  • ½ cup - Dutch-process cocoa powder
  • ½ cup - hot strong coffee
  • ¼ cup - Bailey’s Irish Cream liqueur
  • ½ cup - granulated sugar
  • ½ cup - brown sugar
  • ⅓ cup - neutral-flavored oil
  • 2 - eggs
  • ½ cup - sour cream
  • 1 tsp - vanilla extract
  • 6 ounces - cream cheese
  • ½ cup - butter
  • 2 ½ cups - powdered sugar
  • 1 tsp - vanilla
  • 4 tablespoons - Bailey’s Irish Cream
  • ¼ tsp - sea salt

Instructions

  1. Preheat the oven to 350°F and line a cupcake tray with cupcake liners.
  2. Mix the dry ingredients together (except for the cocoa powder) in a bowl and set aside.
  3. In a separate container, pour the hot coffee over the cocoa powder and whisk until the cocoa has completely mixed in. Set aside to cool.
  4. In a large bowl, mix the sugars and the oil together with an electric beater until the mixture resembles wet sand.
  5. Mix the cocoa mixture into the wet ingredients, then mix in the Bailey’s Irish Cream and the sour cream.
  6. Beat in the eggs, one at a time, then mix in the vanilla.
  7. Add the dry ingredients and mix them with the wet ingredients (careful not to overmix or cake will be gummy).
  8. Fill each cupcake liner about ⅔ of the way full with batter (about 3 tbsp per liner).
  9. Bake for 17-19 minutes or until a toothpick inserted into the center of a cupcake comes out with only a few crumbs attached. Let the cupcakes cool completely before frosting them.
  10. For the frosting, mix the cream cheese, butter, vanilla, Irish cream, and sea salt with an electric beater until smooth.
  11. Frost the cupcakes using an offset spatula or a piping bag. Decorate with green sprinkles, if desired.

Nutrition

Energy: 304 kcal | Total Fat: 12 g | Saturated: 7 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 54 mg | Total Carbs: 44 g | Fiber: 1 g | Sugars: 35 g | Proteins: 3 g | Sodium: 184 mg | Polyunsaturated: 1 g | Monounsaturated: 3 g

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