Rich, moist chocolate cupcakes with a sweet Irish Cream flavor topped with the most incredible, buttery Irish Cream Frosting. A decadent cupcake that’s a big hit at any event!
It’s NATIONAL Cupcake Lover’s Day! June 13 is the celebration of one of my favorite desserts!
I love cupcakes in a pretty wide variety of flavors, but I have to be honest, these Chocolate Irish Cream Cupcakes with Irish Cream Frosting (whew! What a mouthful!) are the perfect cupcake to celebrate with.
These are incredibly decadent with rich chocolate flavor, creamy irish cream and a buttery frosting that is so delicious and pairs perfectly with these cupcakes.
I brought these to a BBQ last summer and they literally disappeared before most of the food was touched. While I didn’t expect that, I wasn’t surprised.
The flavors meld so incredibly together and you just have a rich, deep chocolate cupcake with a hint of Irish Cream flavor. Then you top that cupcake off with a silky smooth, irish cream flavored butter cream frosting. Perfection in a tiny wrapper.
When I made these, I almost always have enough batter to go past 1 dozen cupcakes. Usually I get about 3-4 extras but sometimes can stretch to 6.
It’s all really dependent on how you fill your cupcake liners. If you measure out each scoop perfectly, you will know each time how much you will end up with.
We double the recipe most of the time because they are a highly requested dessert item amongst our friends and family.
In celebration of today, a huge shout out goes to our sweet hostess, Valentina over at thebakingfairy.net. She put this little event together and it’s filled with SO much deliciousness!
Cupcakes for days!
Thank you for deciding cupcakes were worthy of celebration, because they totally are!
Cupcakes for Cupcake Lovers Day!
Hosted by Valentina | The Baking Fairy
Vegan Birthday Cake Oreo Cupcakes by The Baking Fairy
Avocado Cupcakes with Lime Frosting by A Day in the Life on the Farm
Brown Sugar Cinnamon Cupcakes by Hezzi-D’s Books and Cooks
Busy Bee Honey Vanilla Cupcakes by For The Love of Food
Butter Pecan Cupcakes with Cream Cheese Frosting by A Little Fish in the Kitchen
Cheesecake Cupcakes by Walking on Sunshine Recipes
Cherry Limeade Cupcakes by That Recipe
Cherry Vanilla Cupcakes by The Freshman Cook
Chocolate Cupcakes with Dulce de Leche Frosting by Cooking for my Soul
Cookies & Cream Cupcakes by Karen’s Kitchen Stories
Gluten Free Rocky Road Cupcakes by Frugal & Fit
Honey Lemon’s HoneyBee Cupcakes by Simply Inspired Meals
Lemon Cupcakes with Coconut Frosting by The Olive Blogger
Orange You Glad Cupcakes by Cindy’s Recipes and Writings
Peanut Butter & Jelly Cupcakes by The Beard and The Baker
Pineapple Coconut Cupcakes by Crumb Top Baking
Pink Lemonade Cupcakes by Bowl Me Over
Small Batch Chocolate Cupcakes with Cookie Dough Frosting by Join Us, Pull Up a Chair
Strawberry Basil Cupcakes with Chocolate Balsamic Frosting by The Spiffy Cookie
Strawberry Cupcakes by Confessions of a Baking Queen
Vanilla Bourbon Bacon Cupcakes by Our Good Life
Vegan Red Velvet Cupcakes by Simple Family Crazy Life
Are you ready to get baking?
Let’s make these Chocolate Irish Cream Cupcakes with Irish Cream Frosting!
Chocolate Irish Cream Cupcakes with Irish Cream Frosting
Ingredients
For Chocolate Irish Cream Cupcakes
- 1 ½ cups cake flour
- ½ cup cocoa powder
- ½ teaspoons salt
- ½ teaspoons baking soda
- 2 ¼ teaspoons baking powder DIVIDED
- 8 tablespoons unsalted butter softened
- 1 cup granulated sugar
- 3 tablespoons vegetable oil
- 3 tablespoons water
- 1 teaspoons vanilla extract
- ¾ cup strongly brewed coffee room temperature
- ¼ cup Irish cream liqueur
For Irish Cream Frosting
- ¼ cup unsalted butter softened
- 3 tablespoons cream cheese softened
- ¼ teaspoons salt
- 1 teaspoons vanilla extract
- 2 cups powdered sugar
- ¼ cup Irish cream liqueur more if needed to get consistency of frosting
Instructions
For Chocolate Irish Cream Cupcakes
- Preheat oven to 350 degrees. Line a 12 cup muffin pan with cupcake liners.
- In a medium size bowl, add the flour, cocoa powder, baking soda, 1/4 teaspoon baking powder and salt. Whisk together until blended and set aside.
- Using a large bowl, beat the sugar and butter together with an electric mixer or stand mixer about 1 minute on medium speed.
- In a small bowl, blend the oil, water and 2 teaspoons of baking powder until well mixed.
- Add the oil mixture and vanilla to the sugar butter mixture and beat until combined.
- Slowly add the flour mixture to the liquid mixture on low just until fully incorporated.
- In a small bowl, combine coffee and Irish Cream. Add in slowly and beat on low until all is added. Increase to medium speed for about 1 minute, scraping down the sides as needed.
- Fill the cupcake liners about 2/3 full.
- Bake for 18-20 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool 5 minutes before removing to wire rack and cooling completely before frosting.
For Irish Cream Frosting
- In a large bowl, add the butter, cream cheese, vanilla and salt and beat together until fluffy.
- Add the powdered sugar about a half cup at a time and beat until everything is combined.
- Slowly pour in the Irish cream and blend until smooth and desired consistency.
I LOVE Irish cream! These cupcakes sound absolutely decadent and delicious. I know I would love them!! Thank you so much for participating! 🙂
The combo of flavors here is so good. Will definitely be making these again!
My husband is not usually a chocolate fan but these were a big hit! We both loved them and will definitely be keeping this recipe on hand for our next party or event! Yum!