Happy (Early) St. Patrick’s Day!! I decided the best way to celebrate St. Patty’s Day other than with copious amounts of liquor and the color green was with cupcakes.
Not just any cupcakes mind you, these are super moist brownie cupcakes with a dash more than a dash of Bailey’s Irish Cream, AND they’re topped off with a Bailey’s Irish Cream frosting that is almost a buttercream and almost a cream cheese, either way it’s awesome.
Even though St. Paddy’s day isn’t a ‘real’ holiday here, aka no work/no school, it’s still so fun… leprechauns, chocolate gold coins, fake red hair and beards. Okay, so the whole getting pinched if you’re not wearing green isn’t fun, but I think that if you were to bring these for folks, no one would be pinching you, mmmkay? If you would like to celebrate this almost holiday, I think these cupcakes are perfect.
Start with the cupcakes, which involves butter…
Then time to add the sugar…
All mixed up…
Then add the eggs…
Mix these all together and time for the chocolate syrup…
Mix, mix, mix, look how lovely and chocolatey…
Now time for the dry ingredients…
Mix, mix, mix…
Then fill your cupcake liners…
Bake…
While these are cooling, time for the frosting… butter time…
Cream your butter, then add your cream cheese…
Mix these together nicely…
Time for your powdered sugar…
And we will pretend I took a picture of the Bailey’s being added and mixed in, but here is the result…
Now you can pipe or spoon on your delicious frosting, enjoy!…
Delicious!
- 1/2 Cup of Unsalted Butter, Softened.
- 1 Cup of Granulated Sugar.
- 4 Eggs.
- 1 Teaspoon Vanilla.
- 1 1/2 Cups of Hershey's Chocolate Syrup.
- 1 Cup Plus 1 Tablespoon of All Purpose Flour.
- 1/2 Teaspoon of Baking Powder.
- 1/3 Cup of Bailey's Irish Cream.
- 3 Sticks of Unsalted Butter, Softened.
- 1 (8 Ounce) Block of Cream Cheese, Softened.
- 1/2 Cup of Bailey's Irish Cream.
- 4 Cups of Powdered Sugar.
- 1 Tablespoon of Meringue Powder (optional).
- Preheat your oven to 350 degrees F.
- Line 24 cupcake tins with paper liners.
- With a handheld or stand mixer with paddle attachment cream your butter until smooth then add your sugar mixing until well combined.
- Now add your eggs and vanilla and mix.
- Now add your chocolate syrup and mix until well combined.
- Next, add your flour and baking powder, and mix until all ingredients are well incorporated.
- Using a spoon or ice cream scoop, fill your cupcake liners 3/4 of the way full and bake for 18-22 minutes or until your cupcakes spring back to the touch.
- Let your cupcakes cool completely before frosting.
- In a bowl place your butter, and mix until smooth.
- Now add your cream cheese and mix until well combined with the butter.
- Add your Bailey's Irish Cream and mix until well combined.
- Now add your powdered sugar 1 cup at a time so powdered sugar doesn't go everywhere, then add the meringue powder if you desire.
- Then pipe or spoon your frosting onto your cupcakes, and garnish with sprinkles or something leprechaun-ey if you like.
- I used a Wilton 16" disposable piping bag with a 1M Wilton open star tip, starting on the edges of the cupcakes working in a circular motion.