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
From the kitchen of palatablepastime.com
Nutrition
Calories: 237kcalCarbohydrates: 37gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 12mgSodium: 202mgPotassium: 90mgFiber: 1gSugar: 30gVitamin A: 137IUVitamin C: 0.1mgCalcium: 46mgIron: 1mg
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