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

Print Recipe PDF

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.