Irish Cream Chocolate Cupcakes

• Refrigerated

  • 1 Eggs as called

• Baking & Spices

  • 1 Buttercream frosting
  • 1 Chocolate cake boxed mix
  • 4 cups Powdered sugar
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Cupcakes

• Dairy

  • 1 Butter
  • 1 cup Butter
  • 4 tbsp Irish cream

• Beer, Wine & Liquor

  • 1 Irish creme

• Other

  • Non-stick spray or paper liners

Found on packmomma.com

Description

Ingredients

• Cupcakes
• 1 Chocolate Cake boxed mix
• Eggs as called for + one
• Butter, twice as much oil as called for
• Irish Creme, substitute for the amount of water called for
• Non-stick spray or paper liners
• Buttercream Frosting
• 1 cup butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 4 tbl Irish Cream
• 1/8 tsp salt

Directions

• Start by preheating your oven to 350 degrees or whatever the boxed cake mix calls for.
• Combine your batter as instructed but add in one extra egg, substitute the Irish Cream for water and use melted butter in place of the oil and double the amount of oil called for.
• Continue to follow the box instructions regarding mixing times and when you are done, spoon the batter into the cupcake tins which have either been coated in non-stick spray or filled with cupcake liners.
• Fill the tins 2/3 of the way full.
• Bake as the box instructs and when done, remove from the oven and let sit 2 minutes before removing the cupcakes to a cooking rack.
• Let cupcakes cool completely before frosting.
• Once your cupcakes are cool, make your frosting. In a large bowl and using an electric mixer, whip your butter until creamy.
• Add in your powdered sugar, vanilla, Irish Cream and salt.
• Mix to combine.
• Spoon your frosting into a piping bag or a storage bag with the corner snipped off and frost your cupcakes.