Celebrate your St. Patrick’s Day celebration with Iris Cream Cupcakes. These from-scratch cupcakes are moist and festive! 

DIRECTIONS

 

• • Preheat oven to 350 degrees F.

• • Line 18 muffin cups with liners.

• • In a bowl, mix cocoa and hot water until dissolved; reserve.

• • Melt 6 T butter; reserve.

• • In a bowl, mix flour with the next five ingredients.

• • Whisk in buttermilk, eggs, melted butter, and cocoa mixture.

• • Stir in chips.

• • Divide among liners.

• • Bake for 18-22 minutes or until a toothpick inserted comes out clean.

• • Cool for 10 minutes.

• • Transfer from pan to racks; cool.

• • On medium-high speed, beat the remaining butter until fluffy.

• • Gradually beat in confectioners’ sugar until blended.

• • Add liqueur; beat until light and fluffy, 2 minutes.

• • Beat in 1/8 t food coloring until blended.

• • If desired, fit a large star tip into a pastry bag.

• • Using a paintbrush starting at the tip of the bag, paint 2-3 lines of food coloring along the inside, ending 1 inch from the edge.

• • Place bag in glass; fill with frosting.

• • Pipe, or with a spoon, spread frosting over cupcakes.

• • If desired, decorate with shamrocks.

• • ³⁄₄cup hot water

• • 6tablespoons butter, room temperature

• • 1cup butter, at room temperature

• • 1 ²⁄₃cups all-purpose flour

• • ³⁄₄cup granulated sugar

• • ³⁄₄cup dark brown sugar, packed

• • 1 ¹⁄₄teaspoons baking powder

• • ³⁄₄teaspoon baking soda

• • ¹⁄₂teaspoon salt

• • ³⁄₄cup buttermilk

• • 2 eggs

• • ¹⁄₄cup miniature chocolate chip

• • 1(1 lb.) package confectioners’ sugar

• • ¹⁄₄cup Irish cream, such as Bailey’s (or heavy cream)

• • ¹⁄₈teaspoon leaves green concentrated food coloring, plus additional

  • Find more Irish Cream Cupcake recipes  at food.com