There are a few different ways to make it, but I just make it half Frangelico and half Bailey’s on 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.
I really want to be Irish. Like, real bad. I am not Irish at all, but I am still hopeful. I think that maybe if I pretend that I am Irish long enough, I can be an honorary Irishman. In the spirit of being Irish, I always make some St. Patrick’s Day treats. I love how excited the kids get about St. Patrick’s Day. Leprechauns seem to visit the classroom at school and cause some serious chaos. They make a mess, and leave glitter everywhere! And sometimes they even come to the house and make mischief. Green milk in your cereal? Weird.
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 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. And come to think of it, using a yellow cake mix instead of chocolate would be wonderful too.
Nutty Irishman Cupcakes Ingredients //
- 1 box Devil’s Food cake mix
- 3/4 cup Frangelico
- 1/2 cup water
- 1/2 vegetable oil
- 3 eggs
- 2 sticks room temperature butter
- 3 cups confectioners sugar
- 6 Tablespoons Bailey’s Irish Cream
- 1 teaspoon 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.