Name: Double Chocolate-Irish Cream Cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 24 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 2 teaspoons baking powder; ¾ cup unsweetened cocoa powder; ½ teaspoon salt; 1 cup butter, softened; 2 cups white sugar; 4 eggs; 1 teaspoon vanilla extract; ½ cup milk; ¼ cup Irish cream liqueur (such as Baileys®); ¼ cup strong brewed coffee; 6 ounces semisweet chocolate chips, or more to taste

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.

Advertisement
Step 2

Stir flour, cocoa powder, baking powder, and salt together in a bowl. Cream butter and sugar together in a separate bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Pour in flour mixture and blend well. Beat in milk, Irish cream liqueur, and coffee until evenly blended. Fold in chocolate chips.
Step 3

Spoon batter into the prepared muffin cups, filling each 2/3 full.
Step 4

Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Cook's Notes:

You can use chopped dark chocolate instead of semisweet chocolate chips.

Tips

I made the Sturdy Whipped Cream Frosting recipe from Allrecipes to top them and added 2 to 3 tablespoons of Irish cream liqueur instead of the almond extract.

Tips

This recipe makes 24 to 36 cupcakes, depending on how much batter you fill into each cup.

Nutrition Facts

Per Serving:

225 calories; protein 2.9g; carbohydrates 30.1g; fat 11.2g; cholesterol 51.7mg; sodium 159mg. Full Nutrition

15 Instant Pot Recipes to Power You Through Whole30

20 Meatless Monday Ideas That Everyone Will Love

17 Blended Soups You Can Make Tonight

Ingredients

Directions

Cook's Notes:

Tips

Tips

Nutrition Facts

Account

More

Account

More

Ingredients

Directions

Cook's Notes:

Tips

Tips

Nutrition Facts