Chocolate Irish Cream Cupcakes
Ingredients
- 155 g butter
- 155 g light brown sugar
- 3 eggs
- 130 g flour
- 1 tsp baking powder
- 55 g cocoa powder
- 100 ml irish cream liquor
For the buttercream icing:
- 160 g butter
- 400 g icing sugar
- 110 ml Irish cream liquor
Method
- Preheat oven to 165 degrees and place cupcake cases into cupcake tin.
- Beat together butter and sugar until well combined
- Add flour, cocoa powder, baking powder, eggs and cream liquor.
- Spoon the mixture between your 12 cupcake cases. Bake in the oven for 20 minutes.
- Leave to cool in tin.
- In the meantime, prepare the buttercream icing.
- Beat better in mixer until smooth, add the sugar in 1/3 measurements and beat well. Slowly add the cream liquor. You may not need it all! place the buttercream in a piping bag with a star nozzle. Pipe icing onto cooled cupcakes and enjoy within 2 days.
