Viral Dish! Double Chocolate-Irish Cream Cupcakes :: Tasty Recipes

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Double Chocolate-Irish Cream Cupcakes

"I fumbled round with some specific recipes and got here up with this one based on my love of chocolate and Irish Cream. These are very moist cupcakes. Made them for a St. Patty's party. Hope you all enjoy!"

Ingredients :

• 1 1/2 cups all-cause flour
• 2 teaspoons baking powder
• 3/four cup unsweetened cocoa powder
• half of teaspoon salt
• 1 cup butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/four cup Irish cream liqueur (such as Baileys®)
• 1/four cup sturdy brewed coffee
• 6 oz. Semisweet chocolate chips, or extra to flavor

Instructions :

Prep : 15M	Cook : 24M	Ready in : 35M

• Preheat the oven to 350 stages F (175 levels C). Grease 12-cup muffin tins or line cups with paper liners.
• Stir flour, cocoa powder, baking powder, and salt together in a bowl. Cream butter and sugar together in a separate bowl the usage of an electric mixer until light and fluffy. Add eggs 1 at a time, beating properly after each addition. Mix in vanilla extract. Pour in flour combination and blend nicely. Beat in milk, Irish cream liqueur, and coffee until lightly blended. Fold in chocolate chips.
• Spoon batter into the organized muffin cups, filling every 2/3 full.
• Bake in the preheated oven until tops spring again while lightly pressed, 15 to 18 minutes. Cool within the tins for five minutes. Transfer to a twine rack to cool completely.

Notes :

• You can use chopped darkish chocolate rather than semisweet chocolate chips.
• I made the Sturdy Whipped Cream Frosting recipe from Allrecipes to top them and introduced 2 to 3 tablespoons of Irish cream liqueur rather than the almond extract.
• This recipe makes 24 to 36 cupcakes, relying on how much batter you fill into each cup.

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