Chocolate Cupcakes with Irish Cream Frosting

I recently discovered the perfect recipe for Chocolate Cupcakes and hope you will give these a try. They are rich, chocolaty, and with a divine moist interior. And that is not all, the cream cheese frosting with a hint of Irish cream tastes absolutely amazing and goes so well with the chocolate cupcakes.

Not only they are perfect for celebrating St Patrick’s Day but are simply wonderful for any occasion.

If you don’t want to use Irish cream for the frosting feel free to use vanilla or any other flavoring that you prefer, but the cream cheese frosting is a must, as I consider it so much better than any buttercream that is usually used to decorate cupcakes.

How to make chocolate cupcakes with Irish Cream Frosting

Start by preheating your oven to 350°F (180°C) and lining a muffin pan with paper liners.

In a medium bowl, whisk together the flour, cocoa powder, instant coffee, baking powder, and salt until well combined.

In another bowl, cream together the butter and sugar until thick and creamy. Add the eggs one at a time, followed by the vanilla extract, mixing well after each addition.

With the mixer on low speed, gradually add the flour mixture and sour cream, alternating between the two until everything is well incorporated. Then, add the melted chocolate and mix until fully combined.

Scoop the batter evenly into the prepared muffin liners, filling each about 2/3 to 3/4 full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out with a few crumbs.

Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a cooling rack to cool completely.

How to make the Irish Frosting

While the cupcakes are cooling, prepare the cream cheese frosting. In a bowl, beat the cream cheese until smooth, then gradually incorporate the powdered sugar. Add the Baileys Irish cream and mix until well combined.

In another bowl, whip the cream until it forms stiff peaks. Gradually fold the whipped cream into the cream cheese mixture until smooth and well combined.

Transfer the frosting into a piping bag fitted with a large open star tip (about 11mm) and pipe onto the cooled cupcakes.

For decoration, you can dust the cupcakes with cocoa powder if desired.

Serve the cupcakes immediately, or refrigerate them until ready to serve. If refrigerated, allow them to come to almost room temperature before serving for the best flavor and texture. Enjoy these decadent chocolate cupcakes with Baileys cream cheese frosting!

Hope you will try them out. If you do, don’t forget to tag me on Instagram. I would love to see how they turn out for you.

For mor similar ideas check our full collection of Muffin and Cupcake Recipes.

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Chocolate Cupcakes with Irish Cream Frosting

5 from 2 votes

The perfect recipe for chocolate cupcakes - they are rich, chocolaty and with a divine moist interior. The cream cheese frosting with a hint of Irish cream tastes amazing and is perfect for St. Patrick's Day

Servings 12 servings

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

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Ingredients

  

1x2x3x

• 3/4 cup (95g) all-purpose flour
• 1/3 cup (40g) cocoa powder
• 1/2 tsp (2g) salt
• 1/2 tsp (2g) baking powder
• 1/4 tsp instant coffee
• 1/3 cup (75g) unsalted butter , melted
• 2/3 cup (135g) sugar
• 3 eggs
• 1 tsp (5g) vanilla extract
• 2/3 cup (150g) sour cream
• 3 oz (80g) semisweet chocolate , melted

Irish Cream Frosting

• 9 oz (250g) cream cheese , room temperature
• 1/2 cup (60g) powdered sugar
• 3 tbsp (40ml) Baileys Irish Cream
• 2/3 cup (200g) whipping cream , 35% fat

Instructions

 

Prepare the chocolate cake batter.

• Preheat the oven to 350°F (180C). Line a muffin pan with paper liners.
• In a medium bowl combine the flour, cocoa powder, instant coffee, baking powder and salt.
• In another bowl mix the butter and sugar until thick and creamy. Add eggs, one at a time, vanilla extract and mix to combine.
• With the mixer on low, alternate adding gradually flour mixture and sour cream until all is well incorporated.
• Add the melted chocolate and mix to incorporate.
• Scoop batter evenly among liners, about 2/3 or 3/4 full each.
• Bake for 18- 20 minutes or until a toothpick inserted into the center comes out with a few crumbs.
• Let them cool on the pan for about 5 minutes, then remove to a cooling rack to cool completely before frosting.

Prepare the cream cheese frosting.

• In a bowl, beat cream cheese and then incorporate powdered sugar. Add Baileys Irish cream and mix to combine. In another bowl whip the cream with an electric mixer until it forms stiff peaks. Gradually fold together.
• Place the frosting into a piping bag fitted with a (11mm) open star tip and pipe cupcakes.
• Decorate with cocoa powder if desired.
• Serve immediately or refrigerate until ready to serve. If refrigerated let them get to almost room temperature before serving.

Video

Nutrition

Serving: 1 cupcakeCalories: 346kcalCarbohydrates: 29.9gProtein: 5.7gFat: 23.9gSaturated Fat: 14.8gCholesterol: 103mgSugar: 19.9g

Calories: 346kcal

Course: Dessert

Cuisine: American

Keyword: Baileys chocolate cupcakes, chocolate cupcakes, double chocolate cupcakes, irish cream frosting, st patrick's day cupcakes, st patrick's day recipes