Bailey'S Irish Cream Cupcakes

• 3/4 cup unsweetened cocoa powder
• 3/4 cup hot water
• 6 tablespoons butter, room temperature
• 1 cup butter, at room temperature
• 1 2/3 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup dark brown sugar, packed
• 1 1/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 2 eggs
• 1/4 cup miniature chocolate chip
• 1 (1 lb) package confectioners' sugar
• 1/4 cup irish cream, such as Bailey's (or heavy cream)
• 1/8 teaspoon leaves green concentrated food coloring, plus additional

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

unsweetened cocoa, hot water, butter, butter, allpurpose, granulated sugar, dark brown sugar, baking powder, baking soda, salt, buttermilk, eggs, chocolate chip, sugar, irish cream

Taken from www.food.com/recipe/baileys-irish-cream-cupcakes-360230 (may not work)