DaBash Deals more often this spring and take advantage of their offers. I don't want to slow down on the family fun, but it's nice to have some extra cash in my pocket!
I hope you're doing something special to celebrate St. Patrick's Day! It's nice to treat yourself once in awhile! Here's how I made these Chocolate Irish Cream Cupcakes:
Cupcakes: One box chocolate cake mix; 3 large eggs; 1/3 cup vegetable oil; 1 cup Irish Cream Coffee Creamer.
Buttercream Icing: 2 and 1/2 cups powdered sugar; 1 stick unsalted butter; 1/4 cup shortening; 4 tsp. Irish Cream Coffee Creamer; 1 tsp. vanilla extract; 1/4 tsp. Wilton green food coloring gel; 1 Hershey bar for garnish
Directions: Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners. Pour the cake mix into a large mixing bowl. Add the eggs, oil, and Irish Cream Coffee Creamer. Using a hand mixer, mix on medium setting for 2 minutes. Use an ice cream scooper to fill the liners just under 2/3 full with batter (only fill 1/2 full if using a devil's food cake, as the creamer makes the batter light and the cupcakes will quickly rise to the top.) Bake for 17-20 minutes, or until a toothpick inserted into the center of each cupcake comes out clean. Set cupcakes aside to cool.
Buttercream Icing: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed. Add the shortening, vanilla extract, Irish Cream Coffee Creamer, and green food coloring. Add half the powdered sugar. Mix one minute on medium speed to combine. Add the remaining powdered sugar. Mix on medium speed for 3-5 minutes, until soft peaks form. When cupcakes are completely cooled, place icing in a piping bag fitted with an open star tip. Swirl icing onto the center of each cupcake. Run a vegetable peeler lengthwise on the edge of the Hershey bar, creating chocolate curls. Garnish each cupcake with chocolate curls.