Bailey's Irish Cream Cupcakes

• unsweetened cocoa powder↗3⁄4 cup
• hot water3⁄4 cup
• butter, room temperature↗6 tablespoons
• butter, at room temperature↗1 cup
• all-purpose flour↗1 2⁄3 cups
• granulated sugar↗3⁄4 cup
• dark brown sugar, packed↗3⁄4 cup
• baking powder↗1 1⁄4 teaspoons
• baking soda↗3⁄4 teaspoon
• salt↗1⁄2 teaspoon
• buttermilk↗3⁄4 cup
• eggs↗2
• miniature chocolate chip↗1⁄4 cup
• confectioners' sugar↗1 (1 lb) package
• irish cream, such as Bailey's (or heavy cream)↗1⁄4 cup
• teaspoon leaves green concentrated food coloring, plus additional1⁄8

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Line 18 muffin cups with liners.

3. 3

   In bowl, mix cocoa and hot water until dissolved; reserve.

4. 4

   Melt 6 T butter; reserve.

5. 5

   In bowl, mix flour with next five ingredients.

6. 6

   Whisk in buttermilk, eggs, melted butter and cocoa mixture.

7. 7

   Stir in chips.

8. 8

   Divide among liners.

9. 9

   Bake 18-22 minutes or until toothpick inserted comes out clean.

10. 10

    Cool 10 minutes.

11. 11

    Transfer from pan to racks; cool.

12. 12

    On medium-high speed, beat remaining butter until fluffy.

13. 13

    Gradually beat in confectioners' sugar until blended.

14. 14

    Add liqueur; beat until light and fluffy, 2 minutes.

15. 15

    Beat in 1/8 t food coloring until blended.

16. 16

    If desired, fit large star tip into pastry bag.

17. 17

    Using paintbrush starting at tip of bag, paint 2-3 lines of food coloring along inside, ending 1 inch from edge.

18. 18

    Place bag in glass; fill with frosting.

19. 19

    Pipe, or with spoon, spread frosting over cupcakes.

20. 20

    If desired, decorate with shamrocks.