With New Year’s Eve just around the corner, I thought I’d share this kid-friendly, super moist, super easy to make, Irish Cream chocolate cupcake with you. It’s good. I mean, really good. The chocolate cupcake is the moistest cupcake you’ll ever make, and the frosting is so light and fluffy and has the perfect hint of Irish Cream. I used two kinds of Bailey’s coffee creamer to make two different frostings, one Irish Cream, and the other hazelnut. Both were delicious!
Wishing you and your family the most blessed of new years, and a 2012 filled with all things sweet!
Irish Cream Chocolate Cupcakes
- 1 cup milk (soy or whole)
- 1/3 cup canola oil
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 1 cup flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- A pinch of salt
- 1/2 stick of unsalted butter, at room temperature
- 1/4 cup Bailey’s Irish Cream Coffee Creamer
- 3 cups powdered sugar
Preheat the oven to 350 degrees, and line a cupcake tray with paper liners.
In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together the milk, oil, sugar, and vanilla extract.
Whisk in the flour mixture until very well-combined.
Pour into the lined cupcake tray, filling each cup about 2/3 of the way.
Bake at 350 degrees for 20 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
Let cool completely before frosting.
In the bowl of your mixer, beat the butter for 1 minute, until light.
Beat in the coffee cream for another minute.
Add in the powdered sugar. Beat on low speed for 1 minute.
On high speed, beat the frosting for 8 minutes, until light and fluffy.
Frost the cupcakes, and enjoy!
Makes 12 cupcakes.
Original La Casa de Sweets recipe.