Chocolate Cupcakes with Bailey's Creme Frosting

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View Line 24 muffin cups with paper liners. (2 minutes)

Recipe View In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and baking powder until thoroughly combined. (3 minutes)

Recipe View In a separate bowl, beat together the sugar, softened butter, water, vanilla extract, and eggs until smooth. (5 minutes)

Recipe View In a small bowl, toss the chocolate chips with 2 tablespoons of flour to coat. This prevents them from sinking to the bottom of the cupcakes. (3 minutes)

Recipe View Gently fold the chocolate chips into the wet batter. (2 minutes)

Recipe View Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. (5 minutes)

Recipe View Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. (20 minutes)

Recipe View Remove from the oven and let the cupcakes cool completely on a wire rack before frosting. (30 minutes)

Recipe View While the cupcakes cool, prepare the frosting: In a large bowl, beat together the softened butter, Irish cream liqueur, vanilla extract, and green food coloring (if using) with an electric mixer until smooth and creamy. (7 minutes)

Recipe View Gradually add the confectioners' sugar, one cup at a time, beating on low speed until fully incorporated and the frosting reaches your desired consistency. Add more confectioners' sugar if you prefer a stiffer frosting. (5 minutes)

Recipe View Once the cupcakes are completely cooled, generously frost each cupcake with the Bailey's Creme frosting. (10 minutes)