Bailey's Irish Cream Cupcakes

READY IN: 52mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Line 18 muffin cups with liners.
  • In bowl, mix cocoa and hot water until dissolved; reserve.
  • Melt 6 T butter; reserve.
  • In bowl, mix flour with next five ingredients.
  • Whisk in buttermilk, eggs, melted butter and cocoa mixture.
  • Stir in chips.
  • Divide among liners.
  • Bake 18-22 minutes or until toothpick inserted comes out clean.
  • Cool 10 minutes.
  • Transfer from pan to racks; cool.
  • On medium-high speed, beat remaining butter until fluffy.
  • Gradually beat in confectioners' sugar until blended.
  • Add liqueur; beat until light and fluffy, 2 minutes.
  • Beat in 1/8 t food coloring until blended.
  • If desired, fit large star tip into pastry bag.
  • Using paintbrush starting at tip of bag, paint 2-3 lines of food coloring along inside, ending 1 inch from edge.
  • Place bag in glass; fill with frosting.
  • Pipe, or with spoon, spread frosting over cupcakes.
  • If desired, decorate with shamrocks.
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