minty irish cream shooters

How To Make minty irish cream shooters

• 1

  Melt 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.
• 2

  Place 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.
• 3

  Peel the outside paper cupcake liner off each shooter and enjoy.
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