Why You’ll Love This Recipe

Rich Chocolate Flavor: A combination of cocoa powder and semisweet chocolate chips delivers a deep, satisfying chocolate experience.
Moist and Tender Crumb: The inclusion of Irish cream liqueur and coffee enhances moisture, resulting in a soft and tender cupcake.
Simple Preparation: With straightforward steps and common ingredients, these cupcakes are easy to bake, even for beginners.
Versatile Delight: Ideal for various occasions, from festive gatherings to casual indulgence.

Ingredients

1½ 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven:
- Set your oven to 350°F (175°C).
- Grease two 12-cup muffin tins or line them with paper liners.
Mix Dry Ingredients:
- In a bowl, combine the all-purpose flour, baking powder, unsweetened cocoa powder, and salt.
Cream Butter and Sugar:
- In a separate large bowl, use an electric mixer to beat the softened butter and white sugar until the mixture is light and fluffy.
Add Eggs and Vanilla:
- Incorporate the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
Combine Mixtures:
- Gradually add the dry ingredients to the creamed mixture, blending well.
Incorporate Liquids:
- Beat in the milk, Irish cream liqueur, and strong brewed coffee until the batter is smooth and evenly blended.
Fold in Chocolate Chips:
- Gently fold the semisweet chocolate chips into the batter.
Fill Muffin Cups:
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Bake:
- Place in the preheated oven and bake for 15 to 18 minutes, or until the tops spring back when lightly pressed.
Cool:

Allow the cupcakes to cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Yield: 24 cupcakes
Prep Time: Approximately 20 minutes
Cook Time: 15 to 18 minutes
Total Time: About 35 minutes

Variations

Frosting Options: Top with a rich chocolate ganache or a creamy Irish cream-infused buttercream for added indulgence.
Nutty Addition: Fold in chopped nuts, such as walnuts or pecans, for added texture and flavor.
Coffee Enhancement: For a stronger coffee flavor, increase the amount of brewed coffee and reduce the milk accordingly.

Storage/Reheating

Storage: Place cooled cupcakes in an airtight container and store at room temperature for up to 3 days.
Refrigeration: If frosted with perishable icing, refrigerate the cupcakes, bringing them to room temperature before serving.
Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Wrap them individually in plastic wrap and place in a freezer-safe bag. Thaw at room temperature before frosting and serving.

FAQs

What type of cocoa powder is best for this recipe?

Unsweetened natural cocoa powder is recommended to achieve a rich chocolate flavor.

How can I tell when the cupcakes are done baking?

The cupcakes are ready when their tops spring back upon light pressing, or when a toothpick inserted into the center comes out clean.

Can I use dark chocolate chips instead of semisweet?

Yes, dark chocolate chips can be used for a more intense chocolate flavor.

How should I store leftover cupcakes?

Store cooled cupcakes in an airtight container at room temperature for up to 3 days. If using perishable frosting, refrigerate them.

Can I freeze these cupcakes?

Unfrosted cupcakes can be frozen for up to 2 months. Wrap them individually in plastic wrap and place in a freezer-safe bag. Thaw at room temperature before frosting and serving.

What frosting pairs well with these cupcakes?

A buttercream frosting infused with Irish cream liqueur complements the cupcake flavors nicely.

Can I make mini cupcakes instead?

Yes! Simply adjust the baking time to around 10-12 minutes for mini cupcakes.

Do I need to use brewed coffee?

Brewed coffee enhances the chocolate flavor, but you can omit it and replace it with additional milk if desired.

Can I add a filling to these cupcakes?

Absolutely! A chocolate ganache or Irish cream custard filling would be a delicious addition.

Conclusion

Double Chocolate Irish Cream Cupcakes are a dream come true for chocolate lovers. The rich cocoa flavor, enhanced by the smooth hint of Irish cream, makes these cupcakes a standout treat for any occasion. Whether served plain, topped with a luscious frosting, or customized with mix-ins, they are sure to be a hit. With their moist texture and indulgent taste, these cupcakes are perfect for St. Patrick’s Day, celebrations, or simply satisfying a chocolate craving. Try this easy recipe today and enjoy a truly decadent dessert!

Double Chocolate Irish Cream Cupcakes

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These Double Chocolate Irish Cream Cupcakes are rich, moist, and infused with the smooth flavor of Irish cream liqueur. With a deep cocoa taste, a hint of coffee, and melty chocolate chips, these cupcakes are the perfect indulgence for celebrations or everyday treats

Author: Amy
Prep Time: 20 minutes
Cook Time: 15-18 minutes
Total Time: 35 minutes
Yield: 24 cupcakes
Category: Dessert, Cupcakes
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat Oven: Set to 350°F (175°C) and line a muffin tin with liners.
Mix Dry Ingredients: In a bowl, whisk flour, baking powder, cocoa powder, and salt.
Cream Butter & Sugar: Beat butter and sugar until light and fluffy.
Add Eggs & Vanilla: Beat in eggs one at a time, then mix in vanilla extract.
Combine Wet & Dry: Gradually mix in dry ingredients, followed by milk, Irish cream, and coffee.
Fold in Chocolate Chips: Gently stir in the chocolate chips.
Fill Muffin Cups: Spoon batter into liners, filling each about ⅔ full.
Bake: Bake for 15-18 minutes or until tops spring back when lightly pressed.
Cool: Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Enhance flavor with a chocolate ganache or Irish cream buttercream frosting.
Store in an airtight container at room temperature for 3 days or freeze for up to 2 months.