Double Chocolate Cupcakes with Irish Cream

01Method

1. 1

   Heat the oven to 350°F (175°C). Prepare two 12-cup muffin tins by greasing them or lining each cup with a paper liner.

2. 2

   Whisk together the flour, cocoa powder, baking powder, and salt in a bowl and set aside. In a separate large bowl, beat the butter and sugar with an electric mixer until pale and fluffy. Add the eggs one at a time, mixing thoroughly after each. Stir in the vanilla. Gradually incorporate the flour mixture, then blend in the milk, Irish cream, and coffee until the batter is smooth and uniform. Gently stir in the chocolate chips.

3. 3

   Divide the batter evenly among the prepared muffin cups, filling each about two-thirds of the way.

4. 4

   Bake until the tops bounce back when lightly touched, 15 to 18 minutes. Allow the cupcakes to rest in the tins for 5 minutes before transferring them to a wire rack to cool fully.