What’s better than cupcakes and your favorite alcohol? Cupcakes WITH alcohol. Yes, baked inside. The dynamic duo of the flavor world. A true salivary occasion. In honor of Saint Patrick’s Day and every whiskey loving Irishman, I introduce to you the: Jameson Chocolate Drunk-Cake topped with a finger-licking-good, Bailey’s Irish Crème frosting.

Chocolate Cake
1 cup – self rising flour
1/2 tsp baking powder
1 1/2 tbsp unsweeted cocoa
1/2 cup room temp butter
1/2 cup fine sugar
2 eggs
1/2 cup Jameson Whiskey

Bailey’s Irish Crème Frosting
4 cups of powdered sugar
1 1/2 sticks of softened butter
2/3 cup of Bailey’s Irish Crème liqueur

How To:

Set oven to 350 and line your cupcake tins; recipe makes 14 cupcakes.

Sift flour, baking powder and cocoa into a mixing bowl; add room temp butter, Jameson, sugar and eggs and beat together until smooth. Do you smell that yet? Heavenly.

Using a trigger release ice cream scoop, fill your cupcake liners 3/4 of the full. Bake for 18-22 minutes or until your toothpick comes out clean when pushed into the center of your cupcakes. When done, remove cupcakes from tin to cool and prevent overcooking the bottoms.

In your clean/dry mixing bowl, put softened butter, powdered sugar and vanilla. Once fully mixed and creamy, pour in Jameson in. Once cooled, cut the corner of a Ziplock freezer bag (the sturdier the better!) now fill with your frosting and frost those baby cakes.



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