Ingredients for Coffee Frosted Irish Cream Cupcakes
- Yellow Cake Mix
- Chocolate Pudding Mix
- 2 large eggs
- Irish Cream
- Vegetable Oil
- 1 teaspoon vanilla extract
- Unsalted Butter
- Powdered Sugar
- Vanilla
- Milk
- 1 cup freshly brewed strong coffee, cooled
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How to Make Coffee Frosted Irish Cream Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coffee, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each cupcake liner about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the Irish Cream Frosting (see recipe below).
- Once the cupcakes are completely cool, frost them generously with the Irish Cream Frosting.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
221g
Fat
41g
Carbs
23g
