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Irish Cream Cupcakes with Coffee Frosting
1 (18.25 ounce) box super moist yellow cake
1 (3.4 ounce) package chocolate pudding mix
3/4 cup Irish cream (any brand)
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 stick (1/2 cup) unsalted butter, softened
16 ounces confectioners' sugar
1 tablespoon milk
3 tablespoons strong coffee
Heat oven to 325 degrees F.
Sift together cake and pudding mix.
Whisk in remaining ingredients until smooth. Mixture will be somewhat thick.
Line a cupcake pan with liners. Fill liners 2/3 full of cupcake mixture.
Bake for 20-25 minutes or until a wooden pick inserted in the middle of cupcakes comes out clean.
Frost with Coffee Frosting.
Coffee Frosting: Beat the butter with a hand held mixer. Continue beating as you gradually add the confectioners' sugar. Add the milk and coffee until frosting is stiff but spreadable.