…. with CHOCOLATE IRISH CUPCAKES!
now is the time when you can all be thankful that one of the cupcake friday bakers is an EXTREME ginger who just so happens to have a soft spot for irish-themed holidays. you should also be thankful that we both have an affinity for all things relating to bailey’s irish cream… and andes mints…
whatever brought you here, and for all the things you’re thankful for, we’re estatic to celebrate st. patrick’s day with you in true cupcake friday style — with a FREE CUPCAKE RECIPE!!
a perfectly light chocolate cake sprinkled with andes mints topped with a baileys buttercream. the luck of the irish, for all to partake of. ENJOY!
CHOCOLATE IRISH CUPCAKE RECIPE:
(printer friendly version)
::cake::
| 18.25 | ounces | german chocolate cake mix(with pudding in the mix) |
| ⅓ | cup | sour cream |
| ¼ | cup | butter (melted) |
| 2 | large | eggs |
| 1 | teaspoon | vanilla |
| 1 ¼ | cup | Baileys Liquor |
| 20 | chopped | Andes mints |
| 1 | Preheat oven to 350. Line muffin tins with paper liners. Spray with non-stick butter spray and sprinkle the bottom of the liners with powdered sugar. |
| 2 | Combine cake mix, sour cream, butter, eggs, and vanilla with an electric mixer on medium speed. |
| 3 | Slowly pour the Baileys into the batter. |
| 4 | Fold in the finely chopped Andes mints. |
| 5 | Divide batter evenly into the prepared cups, filling each about three-quarters full. |
| 6 | Bake for about 17 minutes, rotating the pan half way through, until a toothpick inserted in the center comes out clean. Move to wire racks for cooling. |
| 7 | Top each cake with St Patty’s Frosting (see recipe below). It is best to use a large round tip and just pipe it on in a circular fashion. |
| 8 | Complete the cupcake by sprinkling more crushed Andes mints across the top, if desired. |
| 9 | Serve and store at room temperature. |
::frosting::
| ½ | cup | butter (room temperature) |
| 3 | ounces | cream cheese (room temperature) |
| ¼ | cup | Bailey’s non-alcoholic creamer |
| ½ | teaspoon | vanilla extract |
| 16 | ounces | powdered sugar |
| 1 | Beat butter and cream cheese in an electric mixer on medium speed until creamy. |
| 2 | Gradually add powdered sugar on low speed until blended. |
| 3 | Slowly beat in the creamer and vanilla extract. |
| 4 | Increase the mixer to medium speed and beat until smooth. |
