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



    • Preheat oven to 350 degrees F.

    • 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.

    • 34cup hot water

    • 6tablespoons butter, room temperature

    • 1cup butter, at room temperature

    • 23cups all-purpose flour

    • 34cup granulated sugar

    • 34cup dark brown sugar, packed

    • 14teaspoons baking powder

    • 34teaspoon baking soda

    • 12teaspoon salt

    • 34cup buttermilk

    • 2 eggs

    • 14cup miniature chocolate chip

    • 1(1 lb.) package confectioners’ sugar

    • 14cup Irish cream, such as Bailey’s (or heavy cream)

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