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This is just a simple cake mix and container of store-bought icing with a little touch of something extra……
IRISH CREAM!
Yes!
Adding a small amount of Irish Cream to a box cake mix gives it a little different flavor. And, I also added a little Irish Cream to the store-bought cream cheese frosting.
Just add a splash… or a 1/4 cup to suit your taste.
Irish cream is a sweet and creamy liqueur that has an Irish whiskey base. (YES, these do contain alcohol. So, I like to refer to them as an ‘adult dessert’.) Irish cream is typically served on its own, in mixed drinks or coffee.
There are several popular brands such as: Baileys, Carolans, Saint Brendans. For this recipe I used Aldi’s brand, Connellys
I love to bake a cake from scratch and make homemade frosting but there is definitely times that I don’t have time or don’t want to go to the trouble of prepping and mixing. SO, you can just add a little twist to a boxed cake mix and make it taste like you put a lot of work into it.
Try my recipe for Chocolate Rum Bundt Cake that takes a box of chocolate cake mix over the top.
This is by far the most clicked-on recipe on our blog!
There’s lots of options:
- add fresh apple to a spice cake mix
- add fresh strawberries to a white or strawberry cake mix
- add melted caramel to a chocolate cake mix
- add pumpkin to a chocolate or spice cake mix
Try different add-ins and leave me a comment below with your favorite ideas!
Chocolate Irish Cream Cupcakes with Irish Cream Cheese Frosting
Ingredients
Instructions for the cupcakes
- 1 Chocolate boxed cake mix (I used Duncan Hines Dark Chocolate Fudge Cake Mix)
- 3 Eggs
- 1 cup Water
- 1/3 cup Vegetable oil
- 1/8-1/4 cup Irish Cream Liqueur (I used Connelly's brand from Aldi)
Instructions for the Frosting
- 1 16oz Cream Cheese Frosting
- 1/8-1/4 cup Irish Cream Liqueur
Topping
- 5 oz Dark chocolate morsels or bark, chopped
- 1 cup Pecans and walnuts, chopped
Instructions
- Prepare cake mix as directed on the box adding in the Irish Cream.
- Place cupcake liners in a 12 muffin pan. Spray inside of muffin liner and top of muffin pan with cooking spray.
- Spoon cupcake mix into 12 muffins filling 3/4 full. (I made only 12 cupcakes instead of 24 as directed on the box. They are more the size of a bakery cupcake. (I did have a small amount of batter left over. See the photos below for an idea of what to do with the leftover batter.) Bake as directed on box for muffins.
- Using an electric mixer, blend frosting and Irish Cream.
- After cupcakes have cooled, frost with a knife (or get fancy and pipe the frosting on with piping bag and tip). And, finally, top with chopped chocolate and nuts.
Dixie
