Chocolate Irish Cream Cupcakes

Chocolate Irish Cream Cupcakes

4.50 from 2 votes
Course Dessert
Cuisine Irish


  • 155 g butter
  • 155 g light brown sugar
  • 3 eggs
  • 130 g flour
  • 1 tsp baking powder
  • 55 g cocoa powder
  • 100 ml irish cream liquor

For the buttercream icing:

  • 160 g butter
  • 400 g icing sugar
  • 110 ml Irish cream liquor


  • Preheat oven to 165 degrees and place cupcake cases into cupcake tin.
  • Beat together butter and sugar until well combined
  • Add flour, cocoa powder, baking powder, eggs and cream liquor.
  • Spoon the mixture between your 12 cupcake cases. Bake in the oven for 20 minutes.
  • Leave to cool in tin.
  • In the meantime, prepare the buttercream icing.
  • Beat better in mixer until smooth, add the sugar in 1/3 measurements and beat well. Slowly add the cream liquor. You may not need it all! place the buttercream in a piping bag with a star nozzle. Pipe icing onto cooled cupcakes and enjoy within 2 days.
Keyword bailey, Cake, cupcake, Kevin Dundon

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