Chocolate Cupcakes with Baileys Frosting
Chocolate Cupcakes with Baileys Frosting
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Ingredients
| Cupcakes | ||
| 1 | box Betty Crocker™ SuperMoist™ Chocolate Cake Mix | |
| 1 | cup milk | |
| ½ | cup vegetable oil | |
| 2 | eggs | |
| 1½ | cups chopped walnuts | |
| 1 | cup dates, finely chopped | |
| 2 | tablespoons Baileys™ Coffee Creamer | |
| 24 | PaperChef Large Culinary Parchment Baking Cups | |
| Icing | ||
| 2 | cups Philadelphia Cream Cheese, softened | |
| 2 | cups Rogers Icing Sugar | |
| ½ | cup Imperial® Margarine, softened | |
| 3 | tablespoons Baileys™ Coffee Creamer | |
Directions
Preheat oven to 350° F.
Place all cake ingredients into the work bowl of a stand mixer, reserving ½ cup of walnuts for garnish. Beat on low for 30 seconds, and then on high for 3 minutes until fully mixed. Line muffin tins with parchment baking cups and fill 3/4 full. Transfer cupcakes to oven and bake for 12 – 15 minutes. A toothpick inserted into the top will come out clean when the cupcakes are done.
To prepare the icing, place all the icing ingredients into the bowl of a mixer fitted with a paddle attachment and beat on high speed for 3 – 4 minutes, until fully mixed and fluffy. Transfer the icing to a piping bag fitted with a plain tip and lightly frost each cupcake. Garnish with reserved chopped walnuts. Devour with reckless abandon.
24 cupcakes
