Chocolate Cupcakes Filled With Irish Cream Icing

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Luck Of The Irish; Chocolate Cupcakes With Irish Cream Icing

A recipe for chocolate cupcakes with an Irish flavored whipped cream cream cheese icing. There’s not only this flavorful icing atop the cupcake but also inside! Every chocolate lover’s dream come true!

Chocolate lovers beware!

Bet you can’t eat just one of these chocolate cupcakes filled with Irish cream icing! I know I can’t.

How To Make Irish Cream Chocolate Cupcakes Every Chocolate Lover Will Love

Ingredients Cake:

• 1 1/2 cup cake flour
• 1/2 cup cacao powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter melted
• 2 large eggs (room temperature)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon vanilla extract
• 3/4 cup espresso or strong black coffee
• 1/4 cup Irish cream flavoring of any kind

Ingredients Icing/Filling:

• 2 8 ounce packages cream cheese softened or room temperature
• 2 cups cold heavy whipping cream
• 1 cup granulated sugar
• 1-2 Tablespoons Irish cream flavoring
• Chocolate sprinkles (optional)

Instructions:

Making the batter:

Preheat oven to 350 degrees Fahrenheit. This recipe makes about 12-17 cupcakes (depending on how full you fill the cupcake liners).

Using a mixer combine all cake ingredients in a large bowl. Mix for about 2-3 minutes until batter thickens up a bit.

Pour batter into cupcake pans or liners. For an easy pour I like using this pancake batter dispenser bottle. It really makes filling cupcake pans/liners a breeze!

You talk about cupcake liners!!! I highly recommend using silicone liners. Just give them a little squirt of no-stick cooking spray and poof they’re ready!

These Fortune Cakes cup cake liners are so fun. There’s a fortune with every cake!

Bake

Bake cupcakes 15-18 minutes or until a toothpick comes out clean.

Remove cupcakes from oven and allow to completely cool before icing.

Make Icing:

In a large bowl combine cream cheese, sugar and Irish cream flavoring until creamy and smooth using mixer.

Add cold heavy whipping cream and beat until icing forms medium to stiff peaks. Place bowl in refrigerator until ready to ice cupcakes.

Core out centers:

Once cupcakes are cooled core out the centers with a medium size core.

I find using this nifty cupcake corer works wonders! Since I have had mine for many years I could not find the same one but if I had to get a new one I would get this one because it has two different size cut outs (small and medium).

Save the cake pieces removed from the cupcakes (I call them the cupcake holes. Similar to donut holes if you know what I mean). Anyway, use them for taste testing for later. Wink Wink!

Fill cupcakes and ice:

Fill cupcakes using a disposable cake decorating bag along with a cake decorating tip.

I recommend using this cake decorating tip . First for filling the cupcake then finishing it off by making the swirl on top.

Let’s just say, you will use this tip on many recipes. It’s also great for making fancy mashed potato’s.

Top off cupcakes with chocolate sprinkles and enjoy!

The cupcake liners are a great conversation piece. And yes, the cakes come out of the silicone liner real clean. No cake waste!

Be sure not to toss away the silicone cupcake liners and use them next time. They clean up well too!

Keep cupcakes fresh by storing them in this multipurpose carrier in the refrigerator.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR IRISH CREAM CHOCOLATE CUPCAKES AND WOULD LOVE TO HEAR HOW YOURS TURN OUT SHOULD YOU DECIDE TO MAKE THEM! BE SURE TO COME BACK AND LET US ALL KNOW! IS THIS RECIPE REALLY WORTH MAKING?

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