Minty Irish Cream Shooters

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.


☆☆☆☆☆ 0 votes

Approx 30
30 Min


  • 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

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.

Printable Recipe Card

About Minty Irish Cream Shooters

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

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