Irish Cream Cupcakes
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Irish
Serves: 12
  • 1½ cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ⅔ cup soy creamer (I used Silk)
  • 2 tbsp vegan chocolate chips
  • 1 tbsp maple syrup (use agave or corn syrup as a substitute)
  • ⅓ cup whiskey (use your favorite)
  • 1 tsp instant coffee granules
  • 2 tsp vanilla
  • ⅓ cup canola oil
  • ⅔ cup granulated sugar
  1. Sift the flour, baking powder and salt into a bowl and set aside.
  2. Make the Irish cream by putting the soy creamer in a microwave safe bowl and heat until boiling.
  3. Stir in the chocolate chips until they are completely dissolved, along with the
  4. maple syrup,
  5. whiskey, coffee granules and vanilla
  6. In a bowl, beat together the canola oil and sugar. Add the Irish Cream.
  7. Now add the wet ingredients to the flour mixture and mix well with a whisk just until you have a smooth batter. Do not overmix or overbeat.
  8. Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners.
  9. Bake in a preheated 350-degree oven about 26 minutes or until a toothpick inserted in the center comes out clean.
Recipe by Holy Cow! Vegan Recipes at