Recipe for Irish Cream Cupcakes with Coffee Frosting at Life's Ambrosia

Now I am not in any way Irish, but growing up my mom would always do something to celebrate St. Patrick’s Day. We’d have green eggs and ham and she’d always add green food coloring to the milk and tell us that the Leprechaun came to visit. Now that I am older and no longer live at home, we don’t really do anything like that but with St. Patrick’s Day quickly approaching, I thought I would make a dessert for the occasion. In an effort to avoid eating all of what I made, I figured that I should probably make something that was easy to give away so I decided to make some cupcakes. When trying to determine what flavor to make I thought to myself “I love a hot cup of coffee with a splash of Irish cream so why not make that into a dessert?” The results were delicious.

Makes: Approximetly 20 cupcakes

You will need:

1 package super moist yellow cake
1 (3.4 ounce) package chocolate pudding mix
3 eggs
3/4 cup Irish cream (you can use any brand)
1/3 cup vegetable oil
1 teaspoon vanilla
Coffee frosting (recipe follows)

Preheat oven to 325 degrees.
Sift together cake and pudding mix. Whisk in remaining ingredients until smooth. Mixture will be somewhat thick.
Line a cupcake pan with liners. Fill liners 2/3 full of cupcake mixture.
Bake for 20-25 minutes or until toothpick inserted in the middle of cupcakes comes out clean. Cool completely. Frost with coffee frosting.

Coffee Frosting

1 stick unsalted butter, softened
1 pound powdered sugar
1 tablespoon milk
3 tablespoons strong coffee

Beat the butter with a hand held mixer. Continue beating as you gradually add in the powdered sugar. Add in the milk and coffee until frosting is stiff but spreadable.

These turned out just like I hoped they would, they have that wonderful Irish creme and coffee flavor, now if I could only stick to the other part of the plan and give them away. ;-)

Enjoy!

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Responses to "Irish Cream Cupcakes with Coffee Frosting"

“
Thanks for posting your recipe! I love to bake cupcakes and never made anything like that so its going on my “to bake” list!
”

- Shelly

“
You’re welcome Shelly!
”

- Deseree

“
Looks amazing!

NAOmni
”

- NAOmni

“
Ohhh these sound fantastic! I have some Irish creme frosting left over from the cupcakes I made recently, so maybe I will whip up a batch of these and frost them with the leftovers! Yum :)
”

- The Craving Chronicles

“
Thank you NAOmni!
The Craving Chronicles: Oh double the Irish Cream, that sounds wonderful! :)
”

- Deseree

“
Your frosting looks perfect. Did you pipe it on?

http://oneordinaryday.wordpress.com/
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- Michelle

“
Thanks Michelle! I don’t have a piping bag but I put the frosting into a plastic bag, snipped off the end and used that. I had never tried it before but it seemed to work pretty well. :)
”

- Deseree

“
I have to laugh because I too, have leftover Bailey’s Cream Cheese frosting! I think these cupcakes would work perfect (not to mention use up part of this huge bottle of Bailey’s I now have in my fridge!)
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- Mrs. L

“
haha Mrs. L, I am beginning to think that I need to make some of this Bailey’s frosting! I too have a huge bottle in my fridge, time to get creative! :)
”

- Deseree

“
correction for frosting recipe “beat the butter then gradually add powdered sugar”
”

- Deb

“
haha wow. Thank you Deb! I am so surprised I didn’t catch that. Making the correction now :)
”

- Deseree

“
I made these and they were FABULOUS!!! My friends DEVOURED them, including one friend who insisted “I’m not a big fan of cake or cupcakes” – HE HAD TWO!! THANKS!
”

- Mary

“
Oh my gosh, these were SOOO good! I debated using a chocolate cake mix instead of yellow, but I decided to follow the recipe, and I’m so glad I did. The texture of the cupcakes was light & springy, and the flavor was fantastic! I added a teaspoon or two of instant coffee to the cake batter just to help enhance the Irish cream flavor. I also made an amazing Irish cream frosting/filling that I injected into the cupcakes; then I iced the cupcakes with some leftover cream cheese buttercream mixed with the remaining Irish Cream frosting. WOW! By the way, I piped the icing on the cupcakes using a parchment bag that was striped with Kelly green gel color. The effect was very pretty & just perfect for St. Patrick’s Day. Needless to say, I will be making these every St. Patrick’s Day from now on. Thank you so much for posting this recipe! :)
”

- Karen

“
You’re welcome Karen! I’m glad you enjoyed them. I love the changes you made, especially injecting the cupcakes with Irish cream frosting, talk about yum!
”

- Deseree

“
Do you use “regular” or “instant” chocolate pudding mix?
Is the “super moist” cake mix, one with “pudding” already in the mix?
I baked these with a super moist pudding in the mix cake mix and instant pudding.
They were a little dense but DELICIOUS.
Maybe I underbaked them or maybe I used the wrong combination of ingredients???
”

- Kathy

“
Hi Kathy- I’m glad you liked them! I use an instant pudding and Betty Crocker super moist cake mix that has the pudding in it. My cupcakes were a little dense too but I like them that way. You could try baking them for a little bit longer to see if your results change. Thanks for your comment! :)
”

- Deseree

“
Thanks for the info. I liked the dense moist texture, too but I didn’t know if that was the way they were “supposed” to be.
But since everyone LOVED them, that ’s what matters !
We loved the Chocolate Carmel Kiss cocktail, too!
We’ll be trying more of your recipes….thank you for sharing.
”

- Kathy