Celebrate your St. Patrick\’s Day celebration with Iris Cream Cupcakes. These from-scratch cupcakes are moist and festive! 



      • Preheat oven to 350 degrees F.

      • In a bowl, mix cocoa and hot water until dissolved; reserve.

      • Melt 6 T butter; reserve.

      • In a bowl, mix flour with the next five ingredients.

      • Whisk in buttermilk, eggs, melted butter, and cocoa mixture.

      • Stir in chips.

      • Divide among liners.

      • Bake for 18-22 minutes or until a toothpick inserted comes out clean.

      • Cool for 10 minutes.

      • Transfer from pan to racks; cool.

      • On medium-high speed, beat the remaining butter until fluffy.

      • Gradually beat in confectioners\’ sugar until blended.

      • Add liqueur; beat until light and fluffy, 2 minutes.

      • Beat in 1/8 t food coloring until blended.

      • If desired, fit a large star tip into a pastry bag.

      • Using a paintbrush starting at the tip of the bag, paint 2-3 lines of food coloring along the inside, ending 1 inch from the edge.

      • Place bag in glass; fill with frosting.

      • Pipe, or with a spoon, spread frosting over cupcakes.

      • If desired, decorate with shamrocks.

      • 34cup hot water

      • 6tablespoons butter, room temperature

      • 1cup butter, at room temperature

      • 23cups all-purpose flour

      • 34cup granulated sugar

      • 34cup dark brown sugar, packed

      • 14teaspoons baking powder

      • 34teaspoon baking soda

      • 12teaspoon salt

      • 34cup buttermilk

      • 2 eggs

      • 14cup miniature chocolate chip

      • 1(1 lb.) package confectioners\’ sugar

      • 14cup Irish cream, such as Bailey\’s (or heavy cream)

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