Minty Irish Cream Shooters

Carol Aguilar

By
@Carol_Aguilar

The tricky part is to make sure you coat the paper cupcake liners with a solid coat of chocolate. Too thin and the sides break when you unwrap them.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
Approx 30
Prep:
30 Min
Method:
Refrigerate/Freeze

Ingredients

2 pkg
green chocolate melts
2 can(s)
cream cheese frosting
1 tsp
peppermint extract
2 dash(es)
green food coloring
1/3 c
irish cream coffee creamer

Step-By-Step

1Melt the chocolate melts in a microwavable container for approx 1 minute on 50% power. Stir to make smooth. With a small paint brush, line the inside of a mini cupcake holder with the chocolate and refrigerate for 5 minutes. Repeat layer one time.
2Place the contents of two cans frosting into a medium sized bowl. Add peppermint, food coloring and creamer. Stir until well blended and refrigerate for 10 minutes. With a pastry bag fill each of the chocolate cups with frosting. Refrigerate for 15 minutes.
3Peel the outside paper cupcake liner off each shooter and enjoy.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: Irish