Chocolate Cupcakes with Bailey's Creme Frosting |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Perfect for that St. Patrick's Day party or if you want something chocolatey and delicious! Ingredients:
2 1/2 cups all-purpose flour |
2/3 cup unsweetened cocoa powder |
1 1/4 teaspoons baking soda |
1 teaspoon salt |
1/4 teaspoon baking powder |
1 2/3 cups white sugar |
2/3 cup butter, softened |
1 1/4 cups water |
1 teaspoon vanilla extract |
2 eggs |
2 cups chocolate chips (optional) |
2 tablespoons all-purpose flour (optional) |
1 cup butter, softened |
1/4 cup irish cream liqueur (such as baileys®) |
2 teaspoons vanilla extract |
3 drops green food coloring (optional) |
3 cups confectioners' sugar, or more as needed |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Line 24 muffin cups with paper liners.
3. Whisk together 2 1/2 cups flour, cocoa powder, baking soda, salt, and baking powder in a large bowl until thoroughly mixed.
4. Beat in white sugar, 2/3 cup butter, water, 1 teaspoon vanilla extract, and eggs to make a smooth batter.
5. Place chocolate chips into a bowl and mix with 2 tablespoons flour until the chips are coated; fold chocolate chips into the batter.
6. Divide batter between the prepared muffin cups, filling each cup about 2/3 full.
7. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove from oven and let cool completely.
8. While cupcakes are cooling, beat 1 cup butter, Irish cream liqueur, 2 teaspoons vanilla extract, and green food coloring with an electric mixer in a large bowl until mixture is smooth, thick, and evenly colored.
9. Reduce mixer speed to low and beat in confectioners' sugar, 1 cup at a time, until frosting is desired consistency. Beat in more confectioners' sugar to make a stiffer frosting.
10. Spread frosting on cooled cupcakes.
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