Irish Cream Cupcakes with Chocolate Frosting
A vanilla cupcake spiked with boozy homemade Irish cream and finished with a decadent chocolate buttercream frosting is the pinnacle of St. Patrick's Day treats!
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Servings: 12 cupcakes
Calories: 406kcal
Ingredients
- 1½ cups flour
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 stick unsalted butter (room temperature)
- 1 cup brown sugar
- 2 eggs
- ½ cup sour cream
- ½ cup Irish cream (Bailey’s, homemade, or your favorite brand)
- 1 teaspoon vanilla extract
Chocolate buttercream frosting:
- 3½ cups powdered sugar (sifted)
- ½ cup unsweetened cocoa powder (I used Dutch-process cocoa powder)
- 1 stick unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- 5 to 6 tablespoons whole milk (or heavy cream)
For decoration (optional):
Instructions
Before beginning:
- Preheat the oven to 350ºF.
- Line a muffin tin with cupcake liners.
Prepare the dry ingredients:
- Sift together the flour, espresso powder, baking powder, and salt in a medium bowl. Set aside.
Prepare the wet ingredients:
- Combine the butter and brown sugar in a large bowl. Beat with an electric mixer until combined.
- Add the eggs and beat until combined. Add the sour cream, vanilla extract, and Irish cream. Continue mixing until completely smooth.
Add the dry ingredients to the batter:
- Add the bowl of dry ingredients to the batter and beat with an electric mixer at medium speed until combined. Don’t overwork the flour!
Bake the cupcakes:
- Pour the batter into the liners, filling each one up about ⅔ of the way full. Transfer to the oven for 20 to 23 minutes or until a toothpick inserted into the cupcake comes out clean.
- Transfer the cupcakes to a wire rack to cool completely, at least 1 hour.
Make the chocolate buttercream frosting:
- Sift the powdered sugar and cocoa powder into a large bowl. Add the butter and heavy cream. Beat with an electric mixer until smooth, being careful not to overmix. Add another tablespoon of heavy cream if needed for the frosting to reach a smooth, creamy consistency.
Frost the cupcakes:
- Transfer the frosting to a piping bag fitted with a star tip. Pipe the frosting onto each cupcake.
To serve:
- Sprinkle the cupcakes with festive St. Patrick’s Day sprinkles.
Nutrition
Calories: 406kcal | Carbohydrates: 70g | Protein: 4g | Fat: 12g | Sodium: 156mg | Fiber: 2g | Sugar: 55g | Vitamin C: 0.1mg
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