Irish Cream Chocolate Cupcakes
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Irish Cream Chocolate Cupcakes

Product Code: R0066

These are so rich and delicious, they just might be better than a pot o'gold!

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Ingredients

For cupcakes:
1 box Devil's Food cake mix (we used Duncan Hines)
1 cup regular sour cream
1/2 cup water
1/2 cup oil
4 eggs
1 teaspoon LorAnn Irish Cream super-strength flavor

For Irish Cream Fudge Frosting:
1 stick plus
1 tablespoon butter (9 tablespoons)
3/4 cup natural, unsweetened cocoa powder
4 1/2 cups powdered confectioners' sugar
1/3 to 1/2 cup cream or milk
Several drops LorAnn Irish Cream super-strength flavor, to taste.

Directions

To Make Cupcakes:
  1. Preheat oven to 350ºF. 
  2. Grease and flour muffin tins or line with cupcake liners. 
  3. 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. 
  4. Bake for 19 - 22 minutes, or until tops springs back when lightly pressed. 
  5. Cool cupcakes on rack. When cupcakes are completely cool, frost with Irish Cream Fudge Frosting. 

To Make Irish Cream Fudge Frosting:
  1. Melt butter in small saucepan over low heat. 
  2. Add cocoa and continue to cook, stirring constantly until mixture is completely smooth. Transfer mixture to a large bowl and cool completely. 
  3. 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 LorAnn Irish Cream super-strength flavor, or to taste. 
Makes about 3 cups frosting for 24 cupcakes.

Irish Cream Chocolate Cupcakes


Irish Cream Chocolate Cupcakes
By
These are so rich and delicious, they just might be better than a pot o'gold!
Ingredients
  • 1 box Devil's Food cake mix (we used Duncan Hines)
  • 1 cup regular sour cream
  • 1/2 cup water
  • 1/2 cup oil
  • 4 eggs
  • 1 teaspoon LorAnn Irish Cream super-strength flavor
  • For Irish Cream Fudge Frosting:
  • 1 stick plus
  • 1 tablespoon butter (9 tablespoons)
  • 3/4 cup natural, unsweetened cocoa powder
  • 4 1/2 cups powdered confectioners' sugar
  • 1/3 to 1/2 cup cream or milk
  • Several drops LorAnn Irish Cream super-strength flavor, to taste.
1. Preheat oven to 350ºF.2. Grease and flour muffin tins or line with cupcake liners.3. 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.4. Bake for 19 - 22 minutes, or until tops springs back when lightly pressed.5. Cool cupcakes on rack. When cupcakes are completely cool, frost with Irish Cream Fudge Frosting.To Make Irish Cream Fudge Frosting:1. Melt butter in small saucepan over low heat.2. Add cocoa and continue to cook, stirring constantly until mixture is completely smooth. Transfer mixture to a large bowl and cool completely.3. 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 LorAnn Irish Cream super-strength flavor, or to taste.
Prep time:
Cook time:
Total time:
Yield: 24 cupcakes/3 cups of frosting
Average Rating:
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