Caramel Irish Cream Cupcakes are chocolate liqueur and caramel filled cupcakes topped with an Irish Cream frosting.
Caramel Irish Cream Cupcakes
By Sue Lau | Palatable Pastime
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Caramel Irish Cream Cupcakes is my recipe of the day with the blogging group From Our Dinner Table. We group weekly to post new recipes on a variety of common topics. This week we are sharing recipes for delicious cupcake recipes.
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These cupcakes are inspired by some brownies I made a few years back. also using Irish Cream liqueur and “hidden” caramel. You can find a link to that recipe in the “You Might Also Like” section below.
Irish Cream and chocolate play really well together. As do chocolate and caramel, of course. So the combination of all three is an easy home run (or touchdown, layup, or goal, depending on your preferred sports analogy).
The really great part is that the Rolo candy you press into the top of the cupcake after they come out of the oven remains soft and gooey after they cool down. The hubs and I both really enjoyed these – I hope you do, too!
Delicious Cupcake Recipes
- Caramel Irish Cream Cupcakes from Palatable Pastime
- Grapefruit Cupcakes from Hezzi-D’s Books and Cooks
- Orange Cranberry White Chocolate Cupcakes from Pandemonium Noshery
- Peppermint Snowflake Cupcakes from That Recipe
- Sugar Free Chocolate Cupcakes with Mint Buttercream from Art of Natural Living
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Caramel Irish Cream Cupcakes
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Caramel Car Bomb Brownies
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Caramel Irish Cream Cupcakes
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Caramel Irish Cream Cupcakes
Equipment
- 24 paper cupcake liners
- 1 24 cavity muffin tin
Ingredients
Cupcakes:
- 15.25 ounce box chocolate cake mix
- 10 ounces 48 piece Rolo chocolate covered caramel candies, unwrapped, divided
Frosting:
- 1/2 cup butter softened
- 3 cups sifted confectioner's sugar
- 2 tablespoons Irish Cream liqueur
- 1-2 teaspoons heavy cream as needed
- 2 tablespoons milk chocolate shavings
Instructions
- Preheat oven to 350F.
- Prepare 24 cupcakes as directed, using milk and 2 tbsp Irish cream in place of water. Since cake mixes differ, I am leaving that amount out, so adjust your nutrition facts accordingly.
- My cupcakes baked approximately 14 minutes.
- Push a Rolo upside down into the cupcakes while they are baked but still hot. This uses half the Rolos (put only one into each cupcake).
- Allow them to cool completely.
- Whisk together frosting until smooth.
- Frost cooled cupcakes, topping with a right side up Rolo. Sprinkle with a small Hershey bar grated with a microplane.
- Allow frosting to dry before packing away.
Notes
Nutrition
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