Irish Cream Chocolate Cupcakes
Irish cream liqueur was first introduced in the 1970s and quickly became popular for its rich and creamy flavor.
This is vegetarian recipe. Dish can be prepared in 48 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Irish Cream Chocolate Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually mix in the dry ingredients, alternating with the Irish cream liqueur and sour cream.
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Fold in the chocolate chips.
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Divide the batter evenly among the cupcake liners.
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Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Remove from the oven and let the cupcakes cool in the tin for 5 minutes.
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Transfer the cupcakes to a wire rack and let them cool completely.
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In a small bowl, whisk together the powdered sugar and milk to make the frosting.
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Add green food coloring, if desired.
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Pipe or spread the frosting onto the cooled cupcakes.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 33g11%
- Sugars 24g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
