Double Chocolate Irish Cream Cupcakes
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
- 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
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
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.
