Irish Cream Cupcakes *Revised and Simplified*

Servings: 24

  • 1 1/2 cups boiling water
  • 2 cups sugar
  • 3/4 cup butter or margarine [12 TB or 1.5 sticks]
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

4 TB butter, at room temperature
 3 cups confectioners' sugar
 1 tsp vanilla extract
1/4-1/3 cup Irish cream, such as Bailey's (or Try Mine)
**optional** 5 or 6 drops green food coloring


In a large saucepan, bring water to a boil. Remove from the heat. Stir in sugar and butter until butter is melted. Add eggs and vanilla; mix well. Combine flour, cocoa, baking soda and salt; add to butter mixture and mix thoroughly.

Divide among liners 2/3 full. Lightly drop each pan onto the counter to settle the batter.
Bake at 350 Degrees for 18-20 minutes or until toothpick inserted comes out clean.
Cool 10 minutes. Transfer from pan to racks; cool.

To make Frosting:
Beat 4 TB softened butter until fluffy.
Add 1/4 cup TB Irish Cream liqueur and vanilla ;
Gradually beat in 3 cups confectioners' sugar until until light and fluffy [if too thick/stiff, add 1 TB more Irish Cream at a time until preferred texture is achieved].

Spread frosting over cupcakes and decorate as desired.

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