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Irish Cream Cupcakes

15-18 Minutes
12 cupcakes
≤5 Grams


  • 1 can chickpeas (drained and rinsed)
  • 1/3 cup Irish cream coffee creamer
  • 2 eggs
  • 1/3 cup sugar
  • 3 T melted butter
  • 1/2 cup cocoa
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 scoop BiPro BOLD Chocolate Milkshake Protein Powder
  • 4 oz cream cheese
  • 1 stick unsalted butter, softened
  • 1/3 cup powdered sugar
  • 1 T Irish cream coffee creamer


1.    Blend chickpeas and coffee creamer togther in a food processor until very smooth.
2.    Add melted butter, sugar, vanilla, and eggs. Continue blending until completely smooth.
3.    Add cocoa powder, baking powder, and BOLD protein. Blend until fully combined.
4.    Portion into 12 cupcake liners. Bake at 350°F for 15-18 minutes. Frosting

While cupcakes are baking prepare frosting. In a large bowl use a hand blender to whisk together cream cheese and softened butter until light and fluffy. Add powdered sugar and Irish Cream coffee creamer, blend until smooth. When cupcakes are completely cool, top with prepared frosting.

*Makes 12 servings

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