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Chocolate Cupcakes with Irish Cream Frosting

I recently have discovered the perfect recipe for chocolate cupcakes and really 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.

Chocolate Cupcakes with Irish Cream Frosting Vertical

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Chocolate Cupcakes with Irish Cream Frosting

Chocolate Cupcakes with Irish Cream Frosting

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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 absolutely amazing and goes so well with the chocolate cupcakes.
Servings 12 servings
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins

Ingredients
  

  • 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
 

  • 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: 1gCalories: 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

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. khadeeja Author says:

    Hello
    when I watched the video (100 video celebration) I saw you making cupcakes and that too chocolate one *_* and then and there I had a hunch chocolate cupcakes are coming to us and here it is . the perfect looking cupcakes :’) How I wish I could get a bite from you. Or much better try this wonderful cupcakes. Thumbs up Ella.

    Love and Cheers

  2. Khadeeja Author says:

    Hello Ella it’s been a long since we had a reply from you. I wanted to ask you something.. When you baked these cupcakes they rose well but when you removed them from the muffin pan the tops were flat. Did you flatten the top to frost or does it usually happens..?? Is buttermilk a good substitute for sour cream if not what is..?? Love And Best.

  3. menna Author says:

    this looks great i will make it next week. i have a lot of cake flour how can i use it? can i put it instead of all purpose flour in any recipe ? thanks

    1. Ella-HomeCookingAdventure Author says:

      yes you can.. use it for cakes.. cupcakes.. muffins.. will turn great

  4. bavani Author says:

    hi!

    Just wanted to check if i could use Kahlua instead of Baileys?

  5. Dedeepya Author says:

    Hi Ella
    I have always enjoyed watching your recipes being cooked as well repeating them myself 🙂
    Thank you for making me love cooking/baking.
    I have a question – My 2year old loves the chocolate cakes i bake for her at home, however in the zest to make it healthier i have wondered if replacing All-Purpose-Flour with Wheat or Finger Millets can be done.
    Can you please suggest or may be post a cake/cupcake recipe wit oats or wheat or finger millets.
    Look forward to your reply.
    Best Wishes
    Dedeepya

  6. Sunita Author says:

    Hello, can I replace sour cream to Greek yogurt.

  7. Sunita Author says:

    Hello, What is the substitute for Sour Cream? We don’t get here.

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