Irish Cream Chocolate Chip Cupcakes
Cupcakes made with Irish Cream
Servings 12
Ingredients
- 1 ¼ cups cake flour 5.5 oz – substituting all purpose won’t work well
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 oz reduced fat cream Neufchatel cheese, softened
- 5 tablespoons unsalted butter softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ teaspoon vanilla extract
- 1 large egg plus 2 tablespoons beaten egg**
- 6 tablespoons Irish Cream Bailey’s, Michael’s or flavored coffee creamer
- ½ cup semi-sweet chocolate chips use more or less if desired – mini chips are best
Frosting:
- 4 tablespoons butter preferably salted, softened
- 1 ½ cups powdered sugar – fluffed and lightly spooned into cup
- ⅛ teaspoon vanilla
- 2-3 teaspoons Irish cream plus more as desired or needed
Instructions
- Preheat oven to 325 degrees F. Line 12 muffin cups with paper liners.
- Stir together flour, baking powder, and salt. For best results, weigh the flour to make sure you’re using 5.5 oz.
- In a mixing bowl, beat butter and cream cheese. Add granulated sugar, brown sugar, and vanilla; beat until light and creamy. Add the eggs and beat on high speed 1 minute.
- With mixer on low, or by hand, add flour mixture and Irish Cream alternately, beginning and ending with flour mixture;. Fold in chocolate chips.
- Divide batter evenly among the muffin cups.
- Bake at 325 degrees F for 30-33 minutes or until a wooden pick inserted in center comes out clean. The cupcakes with be very slightly browned on top. Cool 10 minutes on a wire rack. Cool and frost with frosting.
- Frosting: Mix together butter and powdered sugar. Add vanilla and a few teaspoons of Irish Cream. Increase mixing speed and beat until light and creamy, adding more Irish Cream if necessary. If icing tastes too sweet, use a little milk instead.
Notes
**If doubling the recipe, use 3 large eggs
