- Irish Cream Cupcakes
Irish Cream Cupcakes
Meal Tags: Dessert, Holiday
Dietary Tags: Nut-free, Pescatarian, Vegetarian
- 1 store-bought chocolate cake mix
- 1/2 cup milk
- 1/2 cup Irish cream liqueur
- 3 large eggs
- 1/3 cup vegetable oil
- 18 Ferrero Rocher
Irish Cream Buttercream
- 1 cup butter, at room temperature
- 3 cups icing sugar
- 2 tbsp Irish cream liqueur
- 1 tsp vanilla extract
- 1 tbsp cocoa powder, for garnish
Preheat the oven to 325ºF. Line an 18-cup muffin tin. Set it aside.
In a large bowl, beat together the cake mix, milk, Irish cream liqueur, eggs, and oil. Scoop the mixture into the lined muffin tin and bake until they are set and an inserted toothpick comes out clean, about 17 to 20 minutes.
While the cupcakes are baking, in a large bowl, using an electric mixer, beat the butter until it is light and fluffy. Add the icing sugar, Irish cream liqueur, and vanilla extract. Beat until everything is well combined. Transfer the buttercream into a piping bag.
Once the cupcakes are completely cool, pipe the icing onto the cupcakes. Top each cupcake with a light dusting of cocoa powder.