Gluten-Free Irish Cream Cupcakes



Indulge in the rich flavors of Irish cream and chocolate with these gluten-free cupcakes. Perfect for St. Patrick's Day or any occasion, these moist and decadent treats are sure to impress!

Ingredients:
  • 1 1/2 cups gluten-free all-purpose flour gfJules recommended
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brewed coffee, cooled
  • 1/2 cup vegetable oil
  • 1 tablespoon white vinegar
  • 1 tablespoon pure vanilla extract
  • 1/4 cup Irish cream liqueur
  • Vegan Irish cream frosting homemade or store-bought

Instructions:

Warm the oven up to 350F 175C and put cupcake liners in a muffin tin

Mix the sugar, cocoa powder, baking soda, and salt with a whisk in a large bowl

Boil the coffee and put it in a bowl

Add the vegetable oil, vinegar, vanilla extract, and Irish cream liqueur

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Do not mix too much

Fill each cupcake liner about two thirds of the way to the top with batter

In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Cool the cupcakes all the way down on a wire rack after taking them out of the oven

After the cupcakes have cooled, frost them with vegan Irish cream frosting

Enjoy these rich Irish cream cupcakes that don't contain gluten


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