Chocolate Chip- Irish Cream Cupcakes w/ Bailey's Buttercream
You can never have too many American recipes, so give Chocolate Chip- Irish Cream Cupcakes w/ Bailey's Buttercream a try. For 59 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 13g of fat, and a total of 287 calories. This recipe serves 24. It is perfect for st. patrick day. It is brought to you by Recipe Girl. Head to the store and pick up cream cheese, butter, light brown sugar, and a few other things to make it today. 9317 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. Taking all factors into account, this recipe earns a spoonacular score of 3%, which is very bad (but still fixable). If you like this recipe, you might also like recipes such as Bailey’s Chocolate & Caramel Irish Cream Cupcakes, Bailey's Irish Cream Cupcakes, and Chocolate Stout Cupcakes with Irish Cream Buttercream.
Servings: 24
Preparation duration: 45 minutes
Cooking duration: 20 minutes
Ingredients:
1 teaspoon baking powder
1 cup butter (2 sticks), at room temperature
1/2 Tablespoon cake flour
3/4 cup miniature chocolate chips
3/4 cup cream cheese, at room temperature
3 large eggs
1 cup granulated white sugar
3/4 cup Irish Cream Liqueur (Bailey's)
4 Tablespoons Bailey's Irish Cream
1 cup light brown sugar, packed
3 cups powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
Equipment:
muffin liners
oven
bowl
hand mixer
ice cream scoop
Cooking instruction summary:
1. Preheat oven to 350 degrees F. Line cupcake tins with 24 cupcake liners.2. In a small bowl, toss together chocolate chips and 1/2 Tablespoon flour.3. Sift together dry ingredients- flour, baking powder and salt; set aside.4. In a large bowl, use electric mixer to combine cream cheese and butter. Add sugars and vanilla; beat until blended. Add eggs and beat until incorporated. With mixer on low, add flour mixture and liqueur alternately to the wet mixture, beginning and ending with the flour mixture. Gently stir in chocolate chips.5. Spoon batter into cupcake liners, filling them almost to the top (they shouldn't rise much). I like to use an ice cream scoop to get the batter neatly into the liners. Bake cupcakes 18 to 22 minutes, or until centers of cupcakes are set.6. To make buttercream: Place all ingredients in a large bowl. Use electric mixer to blend together; mix until smooth and creamy.
Step by step:
1. Preheat oven to 350 degrees F. Line cupcake tins with 24 cupcake liners.
2. In a small bowl, toss together chocolate chips and 1/2 Tablespoon flour.
3. Sift together dry ingredients- flour, baking powder and salt; set aside.
4. In a large bowl, use electric mixer to combine cream cheese and butter.
5. Add sugars and vanilla; beat until blended.
6. Add eggs and beat until incorporated. With mixer on low, add flour mixture and liqueur alternately to the wet mixture, beginning and ending with the flour mixture. Gently stir in chocolate chips.
7. Spoon batter into cupcake liners, filling them almost to the top (they shouldn't rise much). I like to use an ice cream scoop to get the batter neatly into the liners.
8. Bake cupcakes 18 to 22 minutes, or until centers of cupcakes are set.
To make buttercream
1. Place all ingredients in a large bowl. Use electric mixer to blend together; mix until smooth and creamy.
Nutrition Information:
