Chocolate Irish Cream Mini Cupcakes

with Bailey’s cream cheese frosting … recipe adapted from King Arthur Flour and Family Fresh Meals

I made these cupcakes for a yoga sleepover party that we’re having tonight, by request from the hostess, who posted the recipe from King Arthur Flour on facebook and asked me to make them for her. And because she’s a special friend and I haven’t seen her for months, I agreed. So I cleared my Thursday night calendar and spent the whole night making cupcakes.

This is the first time I’ve really made good use of the KitchenAid stand mixer that my sister gave me for my birthday and I have to say, it is SO wonderful when you’re making cake and frosting. It beats up the batter and the frosting so beautifully, with almost no effort. Thanks sis!

When I first tasted the cupcakes, I thought they were too dense, but I really really really love the frosting. After having several of my friends taste these little babies, my friends convinced me that these cupcakes are marvelous just like they are. One of my friends said she liked the dense-ness … it made it more brownie like. So yeah, the cake is a little dense, but it’s got a really good chocolate brownie kinda flavor with undertones of Bailey’s and coffee … so nice with a cup of good coffee. We’ll see what my yoga friends think. I’m packing up for the sleepover now …

(For the record, I did NOT use KAF’s frosting recipe … that one looked way too complicated for me! I used a simpler cream cheese frosting.)

Chocolate Irish Cream Mini Cupcakes

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: 48 mini cupcakes 1x

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Ingredients

Scale 1x2x3x

For the cupcakes:

• 3/4 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1 1/2 cups unbleached cake flour
• 1/2 cup cocoa
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1/8 cup chopped dark chocolate or mini chocolate chips
• 3/4 cup strong-brewed black coffee
• 1/4 cup Irish cream liqueur (such as Bailey’s)

For the frosting:

• 8 oz. Greek cream cheese (or Neufchatel), softened
• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1/4 cup Irish cream liqueur (such as Bailey’s)
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350 F. and line 48 mini muffin spots with mini muffin liners (or spray with cooking spray).
2. In a small mixing bowl, cream together the sugar and butter, then put it in a stand mixer and add the eggs. Mix for a bit on low, then increase the speed to medium to mix well. Add the flour, cocoa, salt, baking powder, baking soda, vanilla and chocolate. Blend on medium speed for 1 minute. While mixing, stir together the hot coffee and Irish cream in a small bowl.
3. Scrape down the sides of the bowl, add about half the liquid and beat on medium speed for 2 minutes. Scrape the sides again, add the rest of the liquid and beat for another minute.
4. Divide the batter amongst the 48 tiny cupcake liners, filling each one most of the way with batter. Bake at 350 F. for about 12 minutes or until a toothpick inserted in the center-most cupcake comes out clean.
5. For the frosting, clean out the mixer bowl and put the softened cream cheese and butter in the bowl. Mix at low speed, then increase the speed a bit to get them nicely blended and a little fluffy. Add the powdered sugar and beat at medium high speed until well mixed.
6. Pour in the Irish cream and vanilla and beat on high speed until the frosting is fluffy. Once the cupcakes are completely cool, use a piping bag or knife to put the frosting on the mini cupcakes. If desired, sprinkle with a few green sprinkles.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Weekend Potluck, What to Do Weekends, What’s for Dinner Linkup, Happiness is Homemade and Pretty Pintastic Party.