Delight in these rich and moist Irish Cream Chocolate Cupcakes, perfect for celebrations or a sweet treat.
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Preheating ensures even baking and a consistent rise for your cupcakes.
In a bowl, whisk together the cocoa powder and hot water until smooth. Set aside.
Using hot water helps to bloom the cocoa, enhancing its flavor.
Melt the butter and let it cool slightly.
Allowing the butter to cool prevents it from cooking the eggs when mixed.
In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents.
Add the buttermilk, eggs, melted butter, and cocoa mixture to the dry ingredients and mix until smooth.
Mix just until combined to avoid overworking the batter, which can make the cupcakes dense.
Divide the batter evenly among the cupcake liners.
Filling each liner about two-thirds full ensures even baking and prevents overflow.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Check for doneness a minute or two before the minimum baking time to avoid overbaking.
Let the cupcakes cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely.
Cooling on a rack prevents the bottoms from becoming soggy.
In a bowl, beat the softened butter until fluffy. Gradually add the confectioners' sugar and beat until smooth.
Beating the butter first ensures a light and airy frosting.
Add the Irish cream to the frosting and beat until light and fluffy.
Adjust the amount of Irish cream to achieve your desired consistency and flavor.
Pipe or spread the frosting onto the cooled cupcakes.
For a professional look, use a piping bag with a decorative tip.
Serve and enjoy your delicious Irish Cream Chocolate Cupcakes!
Add a sprinkle of cocoa powder or chocolate shavings for an elegant touch.
