Irish Cream Chocolate Cupcakes
The recipe for these Irish Cream Chocolate Cupcakes is so rich and delicious, the cupcakes just might be better than a pot o'gold!
Ingredients
FOR CUPCAKES:
- 1 box Devil's Food cake mix (we used Duncan Hines)
- 1 cup regular sour cream
- ½ cup water
- ½ cup oil
- 4 eggs
- 1 teaspoon LorAnn Irish Cream Super-Strength
FOR IRISH CREAM FUDGE FROSTING:
- 1 stick plus
- 1 tablespoon butter (9 tablespoons)
- ¾ cup natural, unsweetened cocoa powder
- 4 ½ cups powdered confectioners' sugar
- 1/3 to ½ cup cream or milk
- Several drops LorAnn Irish Cream Super-Strength, to taste
Directions
FOR CUPCAKES:
- Preheat oven to 350ºF.
- Grease and flour muffin tins or line with cupcake liners.
- In a large bowl, mix all ingredients with an electric mixer for 2 to 3 minutes. Divide batter evenly among lined cups; filling each 3/4 full.
- Bake for 19 - 22 minutes, or until tops springs back when lightly pressed.
- Cool cupcakes on rack. When cupcakes are completely cool, frost with Irish Cream Fudge Frosting.
FOR IRISH CREAM FUDGE FROSTING:
-
Melt butter in small saucepan over low heat.
-
Add cocoa and continue to cook, stirring constantly until mixture is completely smooth. Transfer mixture to a large bowl and cool completely.
- Beat in powdered sugar and cream or milk, alternating between the two, adding just enough liquid until the frosting is spreadable. Beat in 6 - 8 drops irish cream flavor, or to taste.
Makes about 3 cups frosting for 24 cupcakes.
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