Lo, many years ago, I featured a recipe called Baileys Irish Coffee Creamer Chocolate Mini Muffins here on Bready or Not. As I had a big container of Irish creamer to finish up, I redid the recipe, changing up some details and adding a glaze.
Really, I think the glaze makes it. The Irish coffee creamer adds such a great flavor to chocolate!
I used a basic box of devil’s food cake mix from Aldi. Whatever brand you get, acquire a 15.25-ounce box, not the larger one.
Bready or Not Original: Irish Coffee Creamer Chocolate Mini Muffins
This shortcut recipe uses chocolate cake mix to churn out about 70 brownie-like mini muffins.
Servings: 77 mini muffins
Equipment
- nonstick spray
- small cookie scoop
- mini muffin pan(s)
Ingredients
Mini muffins
- 15.25 oz chocolate cake mix box such as devil’s food
- 3 large eggs room temperature
- 1/2 cup vegetable oil
- 1 cup nonalcoholic Irish coffee creamer
- 1 cup semi-sweet or milk chocolate chips
Glaze
- 2 cups confectioners’ sugar
- 4-5 Tablespoons Irish coffee creamer
- 1 teaspoon vanilla extract
Instructions
- Prep mini muffin pans(s) by applying a heavy coating of nonstick spray in the wells. Note that the recipe makes about 70 mini muffins, so having multiple pans will speed up the process. Preheat the oven at 350 degrees.
- In a large bowl, mix together the cake mix, eggs, oil, and Irish coffee creamer. Once there are no clumps, add the chocolate chips. Batter will be a little runny.
- Use a teaspoon scoop to fill the wells about 2/3 full. Do NOT fill to top, as they will grow during baking.
- Bake for 10 to 12 minutes, until the tops are springy and the innermost muffins pass the toothpick test. Cool in pan for 10 minutes. Use a fork to pry them out and onto a rack to cool. If some chocolate chips stick to the pan, try to pop them back into the muffins… or just eat them.
- If you’re reusing the pan to do another batch, use a paper towel to swipe out the wells before adding fresh nonstick spray. Refill with batter and continue.
- Once the muffins are cooled, place them close together in rows on parchment paper.
- Mix the glaze ingredients to form a thick glaze. Either drizzle lines across the muffins or add a small spoon onto each. Let set an hour or so until glaze is firm.
- Store in a sealed container in the fridge or at room temperature.
