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Category: Cupcakes
Prep Time: Cook Time: Total Time:
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 tin of your choice – mini muffin pan or regular cupcake pan – with paper 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 cups (each will be roughly 2/3 or 3/4 full). Bake regular-sized cupcakes for 18-21 minutes. Bake mini cupcakes for 10-12 minutes. A tester inserted into the center will come out clean when the cupcakes are done. Tops should be domed and very lightly browned. Cool on a wire rack before frosting.
Mint Icing
4 tbsp butter, softened
2 cups confectioners’ sugar
2 tbsp milk or cream
1 tsp peppermint extract
Mix all ingredients in a small bowl until smooth. Spread a medium thin layer on top of each cooled cupcake.
Bitter Chocolate Glaze
2-oz unsweetened chocolate
2 tbsp butter
Melt together chocolate and butter in a small bowl, in the microwave, stirring after every 30-second interval until smooth. Let cool for a few minutes, then transfer to a small ziploc bag. Cut a small hole in one corner and drizzle an even coating of chocolate onto mint-frosted cupcakes. There will probably be some glaze leftover. Let set before eating or storing.
Makes 48 mini cupcakes or 16 regular cupcakes.
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BAILEYS MINT CHOCOLATE CHIP CUPCAKES
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
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 tin of your choice – mini muffin pan or regular cupcake pan – with paper 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 cups (each will be roughly 2/3 or 3/4 full). Bake regular-sized cupcakes for 18-21 minutes. Bake mini cupcakes for 10-12 minutes. A tester inserted into the center will come out clean when the cupcakes are done. Tops should be domed and very lightly browned. Cool on a wire rack before frosting.
Mint Icing
4 tbsp butter, softened
2 cups confectioners’ sugar
2 tbsp milk or cream
1 tsp peppermint extract
Mix all ingredients in a small bowl until smooth. Spread a medium thin layer on top of each cooled cupcake.
Bitter Chocolate Glaze
2-oz unsweetened chocolate
2 tbsp butter
Melt together chocolate and butter in a small bowl, in the microwave, stirring after every 30-second interval until smooth. Let cool for a few minutes, then transfer to a small ziploc bag. Cut a small hole in one corner and drizzle an even coating of chocolate onto mint-frosted cupcakes. There will probably be some glaze leftover. Let set before eating or storing.
Makes 48 mini cupcakes or 16 regular cupcakes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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