Nutty Irishman Cupcakes

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One of my favorite after-dinner drinks is a Nutty Irishman — half Frangelico and half Bailey’s — on the rocks. But would it translate well to a cupcake? The result is yummier than I could have imagined.

One of my favorite after-dinner drinks is a Nutty Irishman. There are a few different ways to make it, but I just make it half Frangelico and half Bailey’s on the rocks. It is also a really good after-dinner coffee. I thought that it would be a fabulous idea to make a cupcake inspired by a Nutty Irishman. It totally was. I intended to make the cake from scratch but realized that I was out of cocoa, and did not feel like running to the store for one ingredient. Instead, I used a box of Devil’s Food cake mix and substituted part of the water with Frangelico. I thought that if I used all of the liqueur, it might be too strong. This ratio ended up being perfect. These cupcakes were far better than I expected them to be.

Ingredients //

Frangelico Cupcakes:

• 1 box Devil’s Food cake mix
• 3/4 cup Frangelico
• 1/2 cup water
• 1/2 vegetable oil
• 3 eggs

Bailey’s Frosting:

• 2 sticks room temperature butter
• 3 cups confectioners’ sugar
• 6 tbsp Bailey’s Irish Cream
• 1 tsp vanilla
• pinch sea salt
• chocolate shavings (optional)

How To Make // The Steps

Step 1: I forgot to take pictures of making the cupcakes, sorry. I made the cake batter according to the box directions, but I substituted some of the water for Frangelico. Bake for 18 to 22 minutes.

Step 2: Cream together the butter and sugar.

Step 3: Add the Bailey’s, vanilla, and salt.

Step 4: Beat until light and fluffy. About 5 minutes.

Step 5: Pipe frosting onto cooled cupcakes, and top with chocolate shavings.

Variations //

Chocolate Nutty Irishman Cupcakes: Add 1/2 cup of cocoa powder to the cake batter for a chocolate twist on the classic Nutty Irishman cupcake.

Mint Nutty Irishman Cupcakes: Add a few drops of peppermint extract to the frosting or the cake batter for a refreshing minty flavor.

Hazelnut Nutty Irishman Cupcakes: Add 1/2 cup of chopped hazelnuts to the cake batter or the frosting for a delicious nutty flavor.

Espresso Nutty Irishman Cupcakes: Add 1-2 tablespoons of instant espresso powder to the cake batter for a coffee-infused Nutty Irishman cupcake.

Caramel Nutty Irishman Cupcakes: Add a drizzle of caramel sauce to the frosting or the cake batter for a sweet and indulgent twist.

FAQs //

How To Store Nutty Irishman Cupcakes //

Let the cupcakes cool completely. Place them in an airtight container or cake carrier. Be sure to leave enough room so that the icing doesn’t get mushed. Because these cupcakes contain perishable ingredients, it’s vital you don’t leave them out too long. You can keep them in the fridge for up to 4 days. If you want to keep them around longer, you can freeze them for up to 3 months. Let them thaw to room temperature before serving.

Other “Irish” recipes you might like to try:

Nutty Irishman Cupcakes

bakedbree

Nutty Irishman Cupcakes - Frangelico chocolate cupcakes and topped with Bailey's Irish Cream frosting and chocolate shaving.

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Servings 24 cupcakes

Ingredients

  

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Frangelico cupcakes:

• 1 box Devil’s Food cake mix
• 3/4 cup Frangelico
• 1/2 cup water
• 1/2 vegetable oil
• 3 eggs

Bailey’s Frosting:

• 2 sticks room temperature butter
• 3 cups confectioners sugar
• 6 Tablespoons Bailey’s Irish Cream
• 1 teaspoon vanilla
• pinch sea salt
• chocolate shavings optional

Instructions

 

• Make the cake batter according to the box directions, but I substituted some of the water for Frangelico. Bake for 18 to 22 minutes.
• Cream together the butter and sugar.
• Add the Bailey’s, vanilla, and salt.
• Beat until light and fluffy. About 5 minutes.
• Pipe frosting onto cooled cupcakes, and top with chocolate shavings.

Tried this recipe?Let us know how it was!