Minty Chip Cupcakes

Difficulty: ***

Cupcake Ingredients:
  • 1 1/3 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup Bailey’s Irish Cream
  • 1/2 tsp Creme de Menthe
  • 1/4 cup milk
  • 2/3 cup mini chocolate chips
Cupcake Method:
  1. Preheat oven to 350F. Line mini muffin pan with paper liners.
  2. In a small bowl, whisk together flour, baking powder, baking soda and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract. Mix in half of the flour mixture, followed by the Irish cream, Creme de Menthe and milk, then mix in the remaining flour mixture. Stir in chocolate chips.
  4. Distribute batter evenly into prepared muffin cups.
  5. Bake mini cupcakes for 10-12 minutes.
  6. A tester inserted into the center will come out clean when the cupcakes are done. Tops should be domed and very lightly browned. Cool on a wire rack before frosting.
Icing Ingredients:
  • 4 tbsp butter, softened
  • 2 cups confectioners’ sugar
  • 2 tbsp milk or cream
  • 1 tsp Creme de Menthe
Icing Method:
  1. Mix all ingredients in a small bowl until smooth.
  2. Spread a medium thin layer on top of each cooled cupcake.
Glaze Ingredients:
  • 2-oz unsweetened chocolate
  • 2 tbsp butter
Glaze Method:
  1. Melt chocolate and butter in a small bowl, in the microwave, stirring after every 30-second interval until smooth.
  2. Let cool for a few minutes, then transfer to a pastry bag.
  3. Drizzle an even coating of chocolate onto frosted cupcakes.
  • If you do not have a pastry bag, you can use a zipped baggie with a hole cut in the corner.
  • For a non-alcoholic version, substitute peppermint extract for Creme de Menthe.
  • Peppermint schnapps also substitutes well for Creme de Menthe. (But is still an alcohol.)
Makes 48 mini cupcakes or 16 regular cupcakes.
Recipe modified from
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