Maybe you don't know this about me, but I'm a stress baker.
When I've had a long day, nothing calms me down as much as the methodical rhythm of baking cupcakes. I know the measurements. I know the steps. I don't have to think about much at all.
These cupcakes were born from getting passed up for a promotion for the third time. So, obviously, they had to involve alcohol! =]
(Adapted from Baking Bites)
Yields 16 cupcakes
- 1 1/3 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup Chocolate Mint Bailey’s Irish Cream (or regular Bailey’s + 1/2 tsp peppermint extract)
- 1/4 cup milk
- 2/3 cup mini chocolate chips
- Preheat oven to 350F. Line baking pan with cupcake liners.
- In a small bowl, whisk together flour, baking powder, baking soda and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
- Mix in half of the flour mixture, followed by the irish cream and milk, then mix in the remaining flour mixture.
- Stir in chocolate chips.
- Distribute batter evenly into prepared muffin pan.
- Bake for 18-21 minutes
- Allow to cool completely before frosting
Mint Buttercream Icing
- 4 tbsp butter, softened
- 2 cups confectioners’ sugar
- 2 tbsp irish cream
- 1 tsp peppermint extract
Mix all ingredients in a small bowl until smooth. Add food dye, if desired. Pipe onto cooled cupcakes.
I also added some chocolate drizzle to these by microwaving some chocolate chips in a ziplock bag. I cut a tiny hole in the corner and drizzled it over the cakes.