Irish Coffee Cupcakes

Make the cupcakes:
Line a muffin baking pan with cupcake liners. Make the cupcakes according to box directions, substituting the coffee for water in the recipe (my measurements above are for the box mix I used). So combine the mix, the coffee, eggs and canola oil thoroughly and then split the batter evenly amongst the 12 cupcake liners. My cupcakes didn’t need to bake as long as the box directions indicated, and only took approximately 12 minutes per batch at 350 degrees Farenheit.

For the frosting:
Cream together the cup of shortening and the Bailey’s Cream, adding the water along the way. Then slowly blend in the powdered sugar. Add caramel sauce to taste (I added approximately 4-5 Tablespoons).

Once cupcakes are cooled, frost with the Irish Cream/Caramel frosting. I then drizzled some remaining caramel sauce on top and sprinkled on some chocolate sprinkles.

Enjoy!