So It’s pretty much past my bedtime. But I couldn’t pass up sharing the recipe for these cupcakes, since tomorrow is St. Patrick’s Day, and these cupcakes are very festive for the day!

Tomorrow we decided to order lunch in at the office. The funny part is, it’s St. Patrick’s Day, and we are having Mexican food. Nothing says Happy St. Patrick’s Day like some good traditional Mexican food haha. I figured we had to have something to celebrate good old St. Pat. Irish cream liqueur is a staple, and chocolate is always delicious, and they happen to go hand in hand. I drink Bailey’s in my hot chocolate all the time. It’s absolutely delicious. So why not make those two ingredients into a moist, soft, fluffy, boozy cupcake.

Disclaimer: these cupcakes are for adult enjoyment only. Probably not a good idea to feed them to the kids. But trust me, even if you could feed them to your kids… you probably wouldn’t want to share. I know there’s a lot of recipes out there that call for alcohol, but then you don’t actually taste it, but don’t be concerned about the Irish cream not coming through in these cupcakes. Because there’s Bailey’s through and through.. Buttercream icing and cupcake. A whole bunch of Irish deliciousness in a few bites. (Or one if you like). You’ll probably want to go back for a second. And potentially a third.

They actually were pretty quick to whip up. And the secret ingredient to make them extra chocolate-y is coffee.  It just adds a richness that is amazing.

Look at that rich, buttery icing. Buttercream icing is the best in my opinion. Not a fan of the light “whipped” icing that gets used these days. If you’re going to eat cake, the icing needs to be just as good, (if not better) than the cake. Especially when the icing is your favourite part… which it is, for me.

I’ll report back on how these go over at work tomorrow. Oh, and with the quality-control of the house. That’s an important review as well.

But, it’s 9:20 and sadly past my bedtime. Eyes are going foggy, and I keep having to re-read what I type cause some of the sentences aren’t making sense, and there’s missing letters to words. So,  here’s the recipe and Happy St. Patrick’s day!

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Irish Cream Cupcakes

Perfect for a St. Patrick's Day celebration, these Irish Cream cupcakes are the next best thing to green beer or a Pot of Gold.

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 32 minutes
Servings 12 cupcakes

Ingredients

For the cupcakes:

  • 1 1/2 cups pastry flour aka: cake flour
  • 1/2 cup Dutch processed cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 cup butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temp
  • 1 tsp vanilla extract
  • 3/4 cup coffee slightly cooled
  • 1/4 cup Irish cream liqueur I used Baileys

For the frosting:

  • 3/4 cup butter room temperature
  • 3 cups icing sugar
  • 1 tsp vanilla extract
  • 1/3 cup Irish cream liqueur

Instructions

  1. Preheat oven to 350 degrees. Line a 12 cup muffin pan with baking cups

  2. In a bowl, mix together flour, cocoa powder, baking soda, baking powder. Set aside.

  3. In a separate bowl, using an electric mixer, add the butter and sugar and mix on medium speed until it is creamed together. Add in the eggs and vanilla and whip until just combined. With the mixer on low, slowly add the flour mixture, and mix until just incorporated. 

  4. In a measuring cup, add the coffee and liqueur together. Slowly add it to the batter, mixing on low so it doesn't splash. Scrape down the sides of the bowl if needed.

  5. Spoon the batter into the prepared muffin cups, filling about 2/3 of the way. Bake for 18-20 minutes, and test with a toothpick. If it comes out clean, they are done. 

  6. Let the cupcakes cool in the pan for 5 minutes, then finish cooling on a baking rack.

For the icing:

  1. In a mixing bowl, add the butter and use an electric mixer to beat until creamy. With the mixer on slow, gradually add the icing sugar. Once it's all mixed in, add the vanilla extract and liqueur and whip on medium speed until nice and creamy.

  2. Transfer the icing to a pastry bag that has a decortive tip. Pipe the icing onto the cupcakes. Garnish with whatever you'd like! I used green sprinkles, but you could use chocolate gold coins, chocolate sprinkles.

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