Double Chocolate-Irish Cream Cupcakes

I fumbled around with a few different recipes and came up with this one based on my love of chocolate and Irish Cream. These are very moist cupcakes. Made them for a St. Patty's celebration. Hope you all enjoy!

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 225 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup butter, softened
• ¾ cup unsweetened cocoa powder
• 1 ½ cups all-purpose flour
• ½ cup milk
• 4 eggs
• 2 teaspoons baking powder
• ¼ cup strong brewed coffee
• ¼ cup Irish cream liqueur (such as Baileys®)
• 6 ounces semisweet chocolate chips, or more to taste

Recipe Instructions

Step 1

Spoon batter into the prepared muffin cups, filling each 2/3 full.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.

Step 3

Stir flour, cocoa powder, baking powder, and salt together in a bowl. Cream butter and sugar together in a separate bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Pour in flour mixture and blend well. Beat in milk, Irish cream liqueur, and coffee until evenly blended. Fold in chocolate chips.

Step 4

Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.