Irish cream liqueur topped cupcakes

  • Total Time

    45m
    • Prep Time

      25m
    • Bake Time

      20m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

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Chocolate and Irish Liqueur! These cupcakes are going to be a star of any girls’ night in. Best eaten watching a soppy chick-flick. To make non-alcoholic icing replace the Irish Liqueur with another flavour (like vanilla extract) or add melted chocolate.

Method

  1. Preheat oven to 170°C (fan 150°C, gas mark 3). Either line two muffin tins with paper cases or use the reusable silicone fairy cake cases.

  2. Place the flour, sugar, cocoa and chocolate chips into a large bowl.

  3. Add the oil and crème fraiche and eggs. Beat together until smooth and slightly fudgy.

  4. Fill the cases ¾ full and bake the cakes for 20 minutes until well risen.

  5. Beat together the butter and Irish liqueur. Add the icing sugar a tablespoon at a time. Beat until smooth and creamy and all of the icing sugar is added.

  6. Pipe the icing over the cupcakes and sprinkle liberally with the gratted chocolate. If you do not want to pipe the icing spread the icing roughly over the cakes and swirl using the back of a spoon.

Let's Bake

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