Ingredients

• 1.5 cups - all-purpose flour
• 2 tsp - baking powder
• 1/2 tsp - salt
• For Irish Cream:
• 2/3 cup - soy creamer
• 2 tbsp - vegan chocolate chips
• 1 tbsp - maple syrup (use agave or corn syrup as a substitute)
• 1/3 cup - whiskey (use your favorite)
• 1 tsp - instant coffee granules
• 2 tsp - vanilla
• To mix:
• 1/3 cup - canola oil
• 2/3 cup - granulated sugar
• Frosting:
• 8 tbsp - (1 stick) vegan butter
• 4 tbsp - vegetable shortening
• 1 tsp - whiskey (optional)
• 2 cups - confectioners' sugar
• 1 tsp - vanilla extract

How to Make Irish Cream Cupcakes

• Sift all the ingredients into a bowl and set aside.
• For Irish Cream, heat soy creamer in a microwave-safe bowl until boiling. Then stir in the remaining ingredients until dissolved completely.
• In a bowl, beat together canola oil and sugar. Add the Irish Cream and mix well.
• Now add the wet ingredients to the dry and stir together with a whisk just until you have a smooth batter. Do not overmix or overbeat.
• Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners.
• Bake in a preheated 350-degree oven about 26 minutes or until a toothpick inserted in the center comes out clean.
• For frosting, cream together the butter and shortening until they are fluffy, about 1 minute.
• Now add the remaining ingredients and half the sugar. Beat until mixed, then add the remaining sugar and beat until mixed. This should take no more than 2 minutes altogether.
• Frost the cupcakes after they've cooled completely.
• Recipe courtesy: Holy Cow Vegan