Chocolate Cupcakes with Irish Cream Buttercream
Recipe By: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: makes 12 cupcakes
 
Ingredients
  • FOR THE CUPCAKES
  • 8 tablespoons (1 stick) unsalted butter, cubed
  • 2 ounces bittersweet chocolate, chopped
  • ½ cup (1½ oz) Dutch-processed cocoa (honestly though I have made it with the hershey’s dark chocolate cocoa powder and they turned out fine)
  • ¾ cup (3¾ oz) unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 2 large eggs
  • ¾ cup (5¼ oz) sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine salt
  • ½ cup (4 oz) sour creamFOR THE IRISH CREAM BUTTERCREAM
  • 1 cup (2 sticks) butter, soft
  • 6 cups powdered sugar
  • ¾ cup heavy cream
  • 1 tablespoon Irish Cream
Preparation Instructions
  1. TO MAKE THE CUPCAKES
  2. Preheat your oven to 350˚. Line a muffin pan with papers and set aside.
  3. Combine the butter, bittersweet chocolate and cocoa powder in the top of a double boiler over simmering water. Stir until chocolate and butter are melted and smooth. Remove from over the water and set aside and allow to cool a bit while you combine the other ingredients.
  4. In a small mixing bowl, whisk together the flour, baking soda and baking powder.
  5. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, vanilla and salt until fluffy.
  6. Add the chocolate mixture.
  7. Add about ⅓ of the flour mixture, then the sour cream and then the rest of the flour mixture.
  8. Divide the batter evenly into the muffin pan cups and bake about 18-20 minutes. Until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool about 10-15 in the pan and then remove to a wire rack to cool completely before frosting.TO MAKE THE BUTTERCREAM
  9. Place the butter into the bowl of an electric mixer fitted with the paddle attachment. Beat on high for 7 minutes.
  10. Turn the mixer off and add in the powdered sugar, beat on low speed until the mixture comes together, about 4-5 minutes.
  11. Slowly add the cream until you have a nice creamy buttercream.
  12. You can add the Irish straight up if you like or you can simmer it a little in a saucepan to cook the alcohol out. It shouldn't affect the flavor either way. Then add in the irish cream.
  13. Place into a piping bag and pipe onto the cupcakes.
  14. If you like you can dust them with a little cocoa powder to make them look pretty and then you are ready to eat!
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/03/chocolate-cupcakes-with-irish-cream-buttercream/