I’m not ashamed to use cake mix every now and then. It’s fast. It can make delicious things. In this case, about 70 delicious things.
I doctored this recipe to use nonalcoholic refrigerated Baileys Coffee Creamer instead of the hard stuff, and I also adapted it for mini muffins. Loads of them.
These are bite-sized dollops of chocolate: chocolate cake dappled with chocolate chips, with the added smoothness of Baileys. Plus, it’s fast to whip up, especially if you have more than one mini muffin pan!
Since I bought a large container of coffee creamer (hey, it was a good sale, and I needed St. Patrick’s recipes, so…), you’ll see more recipes with Baileys featured the next two weeks as well!
Modified from Couponing & Cooking.
Bready or Not: Baileys Irish Coffee Creamer Chocolate Mini Muffins
This shortcut recipe uses chocolate cake mix to churn out about 70 brownie-like mini muffins! Sure, you could use the hard Baileys in this, but nonalcoholic Baileys Coffee Creamer makes this kid and workplace friendly–and a LOT cheaper.
- 1 box chocolate cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup Baileys Irish Coffee Creamer (nonalcoholic)
- 1 cup semi-sweet or milk chocolate chips (+ additional for top, if desired)
Prep your mini muffin pans(s) by placing liners and dousing with nonstick spray. Note that the recipe makes about 70 mini muffins. Preheat the oven at 350-degrees.
In a large bowl, mix together the cake mix, eggs, oil, and Baileys Creamer. Once that's mixed to show no clumps, add the chocolate chips. The batter will be a little runny.
A teaspoon scoop makes it easy to dole out batter into the liners--but don't fill to the top! They will grow as they bake. Top with a few extra chocolate chips, if desired.
Bake for 10 to 12 minutes, until the tops are springy and the innermost muffins pass the toothpick test. Use a fork to pop them out and onto a rack to cool.
Store in a sealed container in the fridge or at room temperature.
OM NOM NOM!
