Chocolate Irish Cream Cupcakes

Non-alcoholic Baileys Chocolate Irish Cream Cupcakes
 with a hint of Rum Buttercream.

Celebrate St. Patricks Day with melt in your mouth chocolate cupcakes with a hint of rum buttercream. When I saw the non-alcoholic Baileys Coffee Creamer I got to thinking, as always, and thought I could make a good St. Patricks Day Cupcake. I really like the way they turned out because it's not a strong flavor, just a hint of mmmm what is that flavor, I think I like it.  Here is my version of The Irish Carbomb Cupcake.

Cupcake Ingredients:
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.