Chocolate Cupcakes with Bailey's Creme Frosting recipe
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Ingredients
- 2 ½ cups all-purpose flour ⅔ cup unsweetened cocoa powder 1 ¼ teaspoons baking soda 1 teaspoon salt ¼ teaspoon baking powder 1 ⅔ cups white sugar ⅔ cup butter, softened 1 ¼ cups water 1 teaspoon vanilla extract 2 eggs 2 cups chocolate chips 2 tablespoons all-purpose flour 1 cup butter, softened ¼ cup Irish cream liqueur (such as Baileys®) 2 teaspoons vanilla extract 3 drops green food coloring 3 cups confectioners' sugar, or more as needed
Nutrition Info
- 367 caloriescarbohydrate: 51.4 gcholesterol: 49.4 mgfat: 17.9 gfiber: 2 gprotein: 3.1 gsaturatedFat: 10.9 gservingSize: -sodium: 267.2 mgsugar: 38.1 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Cupcakes with Bailey's Creme Frosting
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Line 24 muffin cups with paper liners.
Whisk together 2 1/2 cups flour, cocoa powder, baking soda, salt, and baking powder in a large bowl until thoroughly mixed.
Beat in white sugar, 2/3 cup butter, water, 1 teaspoon vanilla extract, and eggs to make a smooth batter.
Place chocolate chips into a bowl and mix with 2 tablespoons flour until the chips are coated, fold chocolate chips into the batter.
Divide batter between the prepared muffin cups, filling each cup about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove from oven and let cool completely.
While cupcakes are cooling, beat 1 cup butter, Irish cream liqueur, 2 teaspoons vanilla extract, and green food coloring with an electric mixer in a large bowl until mixture is smooth, thick, and evenly colored.
Reduce mixer speed to low and beat in confectioners' sugar, 1 cup at a time, until frosting is desired consistency. Beat in more confectioners' sugar to make a stiffer frosting.
Spread frosting on cooled cupcakes.