Chocolate Irish Cream Cupcakes with Irish Cream Frosting : Irish Cream Chocolate Cupcakes with Cream Frosting

A Little Story Before We Start

Hello, dear. Come sit at the counter. Let’s talk cupcakes. My grandson calls these my “magic” cupcakes. I still laugh at that.

He tried one years ago. His eyes got so wide. “Grandma, it tastes like a party!” he said. That’s the Irish cream. It makes things special. It matters because little treats make big memories.

The Secret in the Batter

Now, the recipe has coffee. Don’t worry! You won’t taste it. It just makes the chocolate richer. Doesn’t that smell amazing?

Mixing the oil and baking powder is my old trick. It makes the cupcakes so soft. Fun fact: this little fizzy mix helps them rise beautifully. Have you ever tried a baking trick like that?

Why We Use Real Ingredients

Real butter, real vanilla. They matter. They give honest flavor. The Irish cream is the star here. It brings a cozy, warm taste.

I think good food is a kind of love. You share it with people you care about. That’s why we use the good stuff. What’s your favorite “real” ingredient to bake with?

Making the Fluffy Frosting

The frosting is my favorite part. Cream cheese makes it tangy. Irish cream makes it sweet and smooth. Beat it until it’s like a cloud.

Add the Irish cream slowly. You can always add more. This matters because patience makes perfect frosting. Too fast and it gets runny. Trust me, I’ve been there!

Your Turn to Bake

Now you have the recipe. It’s your turn. Fill those liners two-thirds full. No more! They need room to dance in the oven.

Let them cool completely. Warm cupcakes melt the frosting. It’s a sweet mess. Will you be making these for a special someone?

Ingredients:

Ingredient	Amount	Notes
Cake flour	1 ½ cups	For the cupcakes
Cocoa powder	½ cup	For the cupcakes
Salt	½ teaspoon	For the cupcakes
Baking soda	½ teaspoon	For the cupcakes
Baking powder	2 ¼ teaspoons	For the cupcakes
Unsalted butter, softened	8 tablespoons	For the cupcakes
Granulated sugar	1 cup	For the cupcakes
Vegetable oil	3 tablespoons	For the cupcakes
Water	3 tablespoons	For the cupcakes
Vanilla extract	1 teaspoon	For the cupcakes
Strongly brewed coffee, room temperature	¾ cup	For the cupcakes
Irish cream liqueur	¼ cup	For the cupcakes
Unsalted butter, softened	¼ cup	For the frosting
Cream cheese, softened	3 tablespoons	For the frosting
Salt	¼ teaspoon	For the frosting
Vanilla extract	1 teaspoon	For the frosting
Powdered sugar	2 cups	For the frosting
Irish cream liqueur	¼ cup	For the frosting, more if needed

My Cozy Chocolate Irish Cream Cupcakes

Hello, dear! Come sit at my kitchen table. I want to share a special recipe with you. These cupcakes are pure comfort. The chocolate is deep and rich. The Irish cream adds a lovely, cozy warmth. Doesn’t that smell amazing? I first made these for my book club. They were gone before the first chapter was discussed! I still laugh at that. Baking should be fun and full of love. Let’s make some magic together.

Ingredients

• 1 ¾ cups cake flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 ½ teaspoons baking powder, divided
• ½ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• ¼ cup vegetable oil
• 1 tablespoon water
• 2 teaspoons vanilla extract
• ½ cup cool coffee
• ½ cup Irish cream liqueur

Frosting Ingredients

• ½ cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• Pinch of salt
• 3 cups powdered sugar
• 3 tablespoons Irish cream liqueur

Instructions

Step 1: First, let’s get our oven ready. Heat it to 350 degrees. Line your muffin pan with pretty cupcake liners. Now, grab a medium bowl. Whisk the cake flour, cocoa powder, salt, baking soda, and a bit of baking powder. This makes our chocolate base fluffy. Set this lovely, dark powder aside for a moment.

Step 2: In a large bowl, beat the soft butter and sugar together. Use your mixer for about a minute. It should look pale and creamy. In a tiny bowl, mix the oil, water, and the rest of the baking powder. It will fizz a little! That’s the science making them rise. Add this and the vanilla to your butter mix. Beat it all until it’s one happy family.

Step 3: Now, add your flour mixture to the wet ingredients. Mix on low speed. Go slow, just until you don’t see dry flour. (A hard-learned tip: Over-mixing makes tough cupcakes!). In another cup, combine the cool coffee and Irish cream. Slowly pour this into your batter. Mix on medium for one final minute. The batter will be silky and dreamy.

Step 4: Carefully fill each liner about two-thirds full. This gives them space to grow into perfect little domes. Bake for 18 to 20 minutes. You’ll know they’re done when a toothpick poked in the center comes out clean. Let them cool in the pan for just 5 minutes. Then move them to a wire rack. They must be completely cool before we frost them. Patience is a baker’s secret ingredient!

Step 5: Time for the frosting! Beat the soft butter and cream cheese together until fluffy. Add the vanilla and salt. Then, add the powdered sugar about a half cup at a time. This keeps the sugar cloud in the bowl, not in the air! Finally, slowly pour in the Irish cream. Blend until it’s smooth and perfect for spreading. What’s your favorite part of baking: mixing, decorating, or tasting? Share below!

Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 12 cupcakes
Category: Dessert, Baking

Three Fun Twists to Try

I love playing with recipes. It makes them your own. Here are three simple twists for these cupcakes. They are all delightful in their own way.

Mocha Chip: Fold a handful of mini chocolate chips into the batter. The extra chocolate bits are a happy surprise.

Peppermint Cream: Swap the vanilla in the frosting for peppermint extract. Top with a crushed candy cane. So festive!

Salted Caramel Drizzle: Skip the frosting. Just drizzle warm caramel sauce over the cooled cupcakes. Then add a tiny pinch of sea salt on top.

Which one would you try first? Comment below!

Serving Them Up with Style

These cupcakes are wonderful all on their own. But a little presentation is fun! Place one on a small, fancy plate. Dust the very top with a little cocoa powder. You could add a single chocolate coffee bean right in the center. For a party, I sometimes serve them on a big cake stand. It feels so grand.

What to drink? For the grown-ups, a small glass of the same Irish cream is lovely. It echoes the flavor. For everyone, a cold glass of milk is the classic choice. Or a mug of warm, frothy chai tea. It’s a hug in a cup. Which would you choose tonight?

Keeping Your Cupcakes Happy

Let’s talk about keeping these treats fresh. First, cool them completely. Frosted cupcakes last two days on the counter. Cover them loosely with a lid.

For the freezer, skip the frosting. Wrap each plain cupcake tightly. They will keep for two months. Thaw them overnight on your counter.

I once frosted cupcakes before freezing. What a sticky, messy lesson. The frosting just slid right off. Now I always frost after thawing.

Batch cooking saves so much time. Make a double batch of batter. Bake some now, freeze the rest for later. This matters for busy weeks.

You always have a sweet treat ready. It makes a Tuesday feel special. Have you ever tried storing it this way? Share below!

Little Fixes for Big Smiles

Sometimes baking has little bumps. Here are easy fixes. First, dry cupcakes. This often means they baked too long.

Set a timer for 18 minutes. Check them then. A toothpick should have a few moist crumbs. This matters for a tender bite.

Second, frosting too runny. I remember when my first batch was soupy. Just add a bit more powdered sugar. Add it one spoon at a time.

Third, cupcakes stuck in the pan. Always let them cool for five minutes first. Then they pop out easily. This simple step builds confidence.

You learn that mistakes are fixable. Which of these problems have you run into before?

Your Cupcake Questions, Answered

Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. I like the ones with xanthan gum already added.

Q: Can I make them ahead? A: Absolutely. Bake the cupcakes a day early. Frost them the day you will serve them.

Q: What if I don’t have Irish cream? A: Use strong coffee or milk. Add a tiny bit more vanilla for flavor. Fun fact: The coffee makes the chocolate taste richer!

Q: Can I double the recipe? A: You sure can. Just mix everything in a bigger bowl. Your oven might need a few more minutes.

Q: Any optional tips? A: A sprinkle of cocoa powder on top looks lovely. It tastes wonderful with a glass of cold milk. Which tip will you try first?

From My Kitchen to Yours

I hope you love baking these cupcakes. Sharing food is sharing joy. I would love to see your creations.

Your kitchen stories make me smile. Please tell me all about your baking adventure. Have you tried this recipe? Tag us on Pinterest!

You can find me at @AnnasCozyKitchen. I will be looking for your photos. Thank you for spending time with me today.

Happy cooking!
—Anna Whitmore.