DOUBLE CHOCOLATE-IRISH CREAM CUPCAKES
I fumbled around with a few different recipes and came up with this one based on my love of chocolate and Irish Cream. These are very moist cupcakes. Made them for a St. Patty's celebration. Hope you all enjoy!
Provided by asteingruby
Categories World Cuisine Recipes European UK and Ireland Irish
Time 35m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
- Stir flour, cocoa powder, baking powder, and salt together in a bowl. Cream butter and sugar together in a separate bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Pour in flour mixture and blend well. Beat in milk, Irish cream liqueur, and coffee until evenly blended. Fold in chocolate chips.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 225 calories, Carbohydrate 30.1 g, Cholesterol 51.7 mg, Fat 11.2 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 6.7 g, Sodium 159 mg, Sugar 21.9 g
CHOCOLATE STOUT AND IRISH CREAM LIQUEUR CUPCAKES
Provided by Food Network
Time 52m
Yield 24 cupcakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
- Place the stout and butter in a medium-size saucepan and whisk together on medium heat until the butter is melted. Remove from the heat. Sift the cocoa powder into a medium-size bowl and add the sugar. Slowly whisk into the stout mixture. In a small bowl, combine the sour cream, eggs, and vanilla and lightly whisk until smooth. Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy). Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even.
- Fill the cupcake liners three-quarters full with batter and bake until the cakes spring back after touching, about 27 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
- To assemble: Pipe the frosting onto cooled cupcakes using a large plain tip. Dust with cocoa powder if preferred.
- Cream the butter in the bowl of an electric stand mixer until pale. Turn the mixer to low speed and add the Irish liqueur in a steady stream. Slowly add the confectioners' sugar and continue beating until a creamy consistency is achieved.
BAILEY'S IRISH CREAM CUPCAKES
Here's a yummy treat to help celebrate your St. Patrick's Day celebration. These from-scratch cupcakes are moist and festive! Recipe is from Woman's World.
Provided by CookingONTheSide
Categories Dessert
Time 52m
Yield 18 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Line 18 muffin cups with liners.
- In bowl, mix cocoa and hot water until dissolved; reserve.
- Melt 6 T butter; reserve.
- In bowl, mix flour with next five ingredients.
- Whisk in buttermilk, eggs, melted butter and cocoa mixture.
- Stir in chips.
- Divide among liners.
- Bake 18-22 minutes or until toothpick inserted comes out clean.
- Cool 10 minutes.
- Transfer from pan to racks; cool.
- On medium-high speed, beat remaining butter until fluffy.
- Gradually beat in confectioners' sugar until blended.
- Add liqueur; beat until light and fluffy, 2 minutes.
- Beat in 1/8 t food coloring until blended.
- If desired, fit large star tip into pastry bag.
- Using paintbrush starting at tip of bag, paint 2-3 lines of food coloring along inside, ending 1 inch from edge.
- Place bag in glass; fill with frosting.
- Pipe, or with spoon, spread frosting over cupcakes.
- If desired, decorate with shamrocks.
CHOCOLATE STOUT CUPCAKES WITH IRISH CREAM BUTTERCREAM
Magic happens when you combine stout beer with Betty Crocker™ Super Moist™ devil's food cake.
Provided by By Angie McGowan
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
- In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add vanilla and 2 tablespoons of the liqueur; beat until blended. Add enough of the remaining 1 to 2 tablespoons liqueur, 1 teaspoon at a time, beating until frosting is light and fluffy.
- Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes.
Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 35 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 28 g, TransFat 1 g
CHOCOLATE GUINNESS® CUPCAKES WITH IRISH CREAM FROSTING
Good St. Patrick's Day dessert. Very light and moist. The frosting is the showstopper, though!
Provided by Cara
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h
Yield 66
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini-muffin tins or line cups with paper liners; this recipe makes about 66 mini cupcakes.
- Melt 1 1/4 cups butter in a saucepan over low heat, add cocoa powder, and whisk until smooth. Stir in beer and vanilla extract. Remove from heat and allow to cool.
- Combine flour, baking soda, baking powder, and salt and sift into in a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Beat 1 1/2 cups butter and confectioners' sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting.
Nutrition Facts : Calories 131.8 calories, Carbohydrate 14.6 g, Cholesterol 26 mg, Fat 8 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 5 g, Sodium 92.3 mg, Sugar 12 g
DOUBLE FUDGE IRISH CREAM COOKIES RECIPE BY TASTY
Here's what you need: butter, sugar, eggs, vanilla extract, irish cream, all-purpose flour, cocoa powder, instant coffee powder, baking soda, salt, white chocolate chip, milk chocolate chips
Provided by Tasty
Categories Desserts
Yield 9 cookies
Number Of Ingredients 12
Steps:
- Cream butter, sugar, eggs and vanilla until fluffy.
- Add in Irish Cream and mix.
- Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
- Fold in chocolate chips. Refrigerate dough for 4-6 hours.
- Roll into balls.
- Set on a baking sheet. Bake at 350˚F (175˚C) for 10 minutes
- Enjoy!
Nutrition Facts : Calories 578 calories, Carbohydrate 63 grams, Fat 31 grams, Fiber 2 grams, Protein 8 grams, Sugar 35 grams
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- Combine all the cupcake ingredients in a mixing bowl, and stir until the batter is smooth. If you buy a chocolate cake mix that calls for different amounts of egg, or oil, or additional ingredients, follow those directions and replace the water for Irish Cream.
- Fill the cupcake tin until 2/3 of the way full. Bake for 20-25 minutes until a toothpick inserted in the middle of the cupcakes comes out clean.
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