Chocolate Irish Cream Cupcakes with Irish Cream Cheese Frosting
Sweet and creamy Irish cream added to chocolate boxed cake with Irish cream cheese frosting and topped with chopped chocolate, walnuts and pecan.
Servings: 12
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.
