1 cup flour
1 cup sugar
1/2 cup unsweetened cocoa
1/2 teaspoon salt
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 large egg, slightly beaten
1/4 cup plus 1/8 cup canola oil
1/2 cup Baileys non-alcoholic Irish cream coffee creamer
1/2 cup boiling water
In the bowl of a stand mixer or other mixer, combine the sugar, flour, cocoa, salt, baking soda and baking powder mixing on low speed. Mix in egg, oil and creamer for a minute until creamy. Reduce the speed to low and mix in the boiling water. The batter will not be thick.
Bake cupcakes in cupcake papers at 350 degrees for about 18 minutes or so, depending on your oven. Makes around a dozen.
Rum Buttercream Ingredients:
1 cup butter
3 1/2 cups powdered sugar
1/8 teaspoon salt
1/2 teaspoon imitation rum extract
1 Tablespoon Baileys Irish Cream Coffee Creamer
Cream butter, add half the powdered sugar and beat until combined. Add the rest of the sugar and the salt. Add the rum extract and coffee creamer and beat until well combined and creamy.