Irish Cream Chocolate Cupcakes

These Irish Cream Chocolate Cupcakes are so rich and delicious, they 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

Recipe PDF

Download PDF

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 spring 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.