Bailey'S Irish Cream Cupcakes - cooking recipe

Ingredients

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

Preparation

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.