Double Chocolate Irish Cream Cupcakes

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 3/4 cup Irish Cream liqueur
• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
3. In a medium bowl, whisk together the baking powder, baking soda, salt, cocoa powder, and flour. Add the dry ingredients to the wet ingredients and mix until just combined.
4. Fill each muffin cup halfway with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
5. In a medium saucepan, heat the Irish Cream over medium heat until it begins to simmer. Remove from heat and add the heavy cream and chocolate chips, stirring until the chocolate is melted and smooth. Allow to cool.
6. Once the cupcakes are cool, use a teaspoon to scoop out the centers of each cupcake, filling the holes with the cooled Irish Cream mixture.
7. Prepare the buttercream frosting. Pipe the frosting onto the cupcakes and garnish with a sprinkle of cocoa powder, if desired.

Interesting Facts

• Irish Cream is a liqueur made from cream, whiskey, and coffee. It was first produced in 1974 in Ireland.
• Chocolate has been around for over 4,000 years and was first used as a beverage by the Aztecs.
• The average cupcake contains about 300 calories.