Sift the flour, baking powder and salt into a bowl and set aside.
Make the Irish cream by putting the soy creamer in a microwave safe bowl and heat until boiling.
Stir in the chocolate chips until they are completely dissolved, along with the
whiskey, coffee granules and vanilla
In a bowl, beat together the canola oil and sugar. Add the Irish Cream.
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.
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.