Chocolate Irish Cream Cupcakes

Recipe written by The Chef Next Door

Makes 12 cupcakes


For the cupcakes:

1 cup granulated sugar

1 stick unsalted butter, at room temperature

2 large eggs

1 1/2 cups cake flour 

1/2 cup unsweetened cocoa powder

1/2 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

2/3 cup espresso or strong coffee, cooled slightly

1/4 tsp Irish Cream flavoring

For the frosting:

3 cups powdered sugar

2 sticks unsalted butter, at room temperature

1/4 tsp Irish Cream flavoring

1 Tbsp milk

Preheat the oven to 350 degrees and line a 12-cup cupcake pan with liners; set aside.

In a large bowl, whisk together the flour, cocoa, salt, baking soda and baking powder. In the bowl of your stand mixer, beat the butter and sugar together until it's light and fluffy. Add the eggs, one at a time, until completely incorporated, then add the Irish Cream flavoring.

Add the flour mixture and coffee alternately to the mixer, scraping down the sides of the bowl as needed. Beat on medium speed until completely combined. 

Spoon the batter into the prepared wells of the pan, filling them about 2/3 full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of one of the cupcakes comes out clean. Remove the cupcakes from the pan and set them on a cooling rack to cool completely.

While the cupcakes are cooling, make the frosting. In the bowl of your stand mixer, fitted with the whisk attachment, whisk together the sugar and butter. Start mixing on low speed until it starts to blend well (otherwise you'll be covered in powdered sugar!), then increase the speed to medium and beat for about 3 minutes. Add the Irish Cream flavoring and milk and continue to beat on medium speed for 1 minute more, until it's reached the desired spreading consistency. If needed, add more milk, one teaspoonful at a time.

When cupcakes are completely cooled, pipe frosting on using a piping bag, or spread with a knife. Decorate as desired.

Bon Appetit!