Just in time for St. Patrick’s Day, how about making some Irish Cream Frosted Cupcakes for a treat?
A simple butter cake (cheater method using a box cake, but tweaked a bit) with homemade buttercream frosting, spiked with a bit o’ Irish Cream! Subtly delicious and would be just as tasty on a chocolate cupcake as well. I made half of the cupcakes with the basic batter and threw a handful of chocolate chips in the batter for the second half.
Time for a pint of Guinness before hunting for that lucky four-leaf clover!
I like to bake, but the true baker in our house is my husband. Most of the baked items I post will be his creations (just wait ’til Christmas cookie season…his cookies are not only tasty, but absolutely gorgeous)! He’s quite the purist when it comes to ingredients and when we bake and things are typically always from scratch, but several years ago I picked up a copy of The Cake Mix Doctor by Anne Byrn and found a chocolate cake recipe that we both love.
Many chocolate cakes that we’ve had over the years are either too dry or not nearly chocolatey enough. This cake is light and fluffy with a fantastic chocolate flavor and is wonderful with or without frosting. They also freeze quite well (unfrosted) — the texture becomes a bit more dense after they’ve been frozen, but they are great to keep on hand in the freezer for those days that you need a bit of a chocolate fix (without eating a whole cake).
Hope you give these a try — they’re a great treat!