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Decadent Irish Chocolate Cupcakes Recipe with Easy Irish Cream Frosting

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Rich, moist chocolate cupcakes infused with Irish cream and coffee, topped with a silky Irish cream frosting that balances indulgence and comfort perfectly.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ¾ cup (180ml) buttermilk (or milk + 1 tbsp vinegar)
  • ½ cup (120ml) strong brewed coffee, cooled
  • ¼ cup (60ml) Irish cream liqueur
  • 1 tsp vanilla extract
  • For the Irish Cream Frosting:
  • 1 cup (230g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 3 tbsp (45ml) Irish cream liqueur
  • 2 tbsp (30ml) heavy cream
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In a large bowl, cream softened butter and granulated sugar with a mixer until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract until batter is glossy and smooth.
  5. Alternate adding dry ingredients and liquids: add one-third dry mixture, half buttermilk, another third dry mixture, coffee, and last dry mixture. Fold gently after each addition.
  6. Fold in Irish cream liqueur gently, being careful not to overmix.
  7. Spoon batter evenly into cupcake liners, filling about two-thirds full.
  8. Bake for 18-22 minutes, rotating halfway through. Test doneness with a toothpick; it should come out clean or with a few moist crumbs.
  9. Cool cupcakes in pan for 5 minutes, then transfer to wire rack to cool completely before frosting.
  10. For frosting, beat softened butter until creamy. Gradually add powdered sugar on low speed.
  11. Add Irish cream liqueur, heavy cream, and vanilla extract. Increase speed and whip until light, fluffy, and spreadable.
  12. Adjust consistency by adding more cream if too thick or more powdered sugar if too thin.
  13. Pipe or spread frosting over cooled cupcakes. Optionally, sprinkle with cocoa powder or chocolate shavings.
  14. Serve at room temperature.

Notes

Use softened but not melted butter for best frosting texture. Do not overmix batter to avoid dense cupcakes. Freshly brewed coffee enhances chocolate flavor without tasting like coffee. Chill frosting if too soft before piping. For dairy-free or non-alcoholic versions, see variations section.

Nutrition

Keywords: Irish chocolate cupcakes, Irish cream frosting, chocolate cupcakes, easy cupcake recipe, boozy frosting, St. Patrick's Day dessert, moist chocolate cupcakes

Find it online: https://nadinetable.com/decadent-irish-chocolate-cupcakes-recipe-with-easy-irish-cream-frosting/