Description
These Irish cream cupcakes (dairy free) combine rich chocolate and creamy coffee flavors, creating a delicious treat perfect for any celebration. Simply prepared and delightful, they’re a marvelous addition to your dessert table.
Ingredients
Scale
- ¾ cup white sugar
- ⅓ cup canola oil
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- ¾ cup plain flour/all purpose flour
- ½ teaspoon bicarbonate of soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup strongly brewed coffee (cooled to room temperature)
- ¼ cup Irish cream (plant-based Baileys)
- 125 grams (½ cup) dairy-free butter
- 4 cups icing sugar
- 2-3 tablespoons Irish cream (plant-based Baileys)
- ½ teaspoon vanilla extract
- Pinch salt
- Dark chocolate shavings
Instructions
- Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.
- In a mixing bowl, combine sugar, oil, eggs, and vanilla; beat until creamy.
- Sift together flour, cocoa, baking soda, baking powder, and salt.
- Gradually mix dry ingredients with cooled coffee and Irish cream until just combined.
- Fill cupcake liners halfway with batter and bake for 20 minutes until a toothpick comes out clean.
- Allow cupcakes to cool in the pan briefly before transferring to a cooling rack.
- For frosting, beat dairy-free butter until creamy; gradually mix in icing sugar.
- Add Irish cream and salt until fully incorporated; adjust with remaining icing sugar if necessary.
- Pipe frosting onto cooled cupcakes and top with dark chocolate shavings.
Notes
Store cupcakes in an airtight container at room temperature for up to three days.
For longer storage, refrigerate for up to a week or freeze for three months.
To reheat, microwave for 10-15 seconds before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 28g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg