Ingredients
24
24 servings
- •1 ½ cups all-purpose flour
- •2 teaspoons baking powder
- •¾ cup unsweetened cocoa powder
- •½ teaspoon salt
- •1 cup butter, softened
- •2 cups white sugar
- •4 eggs
- •1 teaspoon vanilla extract
- •½ cup milk
- •¼ cup Irish cream liqueur (such as Baileys®)
- •¼ cup strong brewed coffee
- •6 ounces semisweet chocolate chips, or more to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
- Stir flour, cocoa powder, baking powder, and salt together in a bowl. Cream butter and sugar together in a separate bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Pour in flour mixture and blend well. Beat in milk, Irish cream liqueur, and coffee until evenly blended. Fold in chocolate chips.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutritional Facts
Per 24 servings
- Calories: 225
- Carbohydrate: 30g
- Fat: 11g
- Fiber: 2g
- Protein: 3g
- Sugar: 22g
Related Recipes
Irish Coffee Cake
Double Fudge Irish Cream Cookies
Bailey's Irish Cupcakes
Three-Layer Chocolate Cake with Irish Coffee Frosting
Irish Cream Fudge
Chocolate Guinness Cupcakes with Irish Cream Frosting
Cream Filled Chocolate Cupcakes
Chocolate Chocolate Chip Sour Cream Pound Cake
Coffee and Irish Cream Bundt Cake
Irish Coffee Cookies
Chocolate Cupcakes with Bailey's Creme Frosting
