Chocolate Cupcakes with Bailey's Creme Frosting

1. Preheat oven to 350 degrees F (175 degrees C).

2. Line 24 muffin cups with paper liners.

3. Whisk together 2 1/2 cups flour, cocoa powder, baking soda, salt, and baking powder in a large bowl until thoroughly mixed.

4. Beat in white sugar, 2/3 cup butter, water, 1 teaspoon vanilla extract, and eggs to make a smooth batter.

5. Place chocolate chips into a bowl and mix with 2 tablespoons flour until the chips are coated; fold chocolate chips into the batter.

6. Divide batter between the prepared muffin cups, filling each cup about 2/3 full.

7. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove from oven and let cool completely.

8. While cupcakes are cooling, beat 1 cup butter, Irish cream liqueur, 2 teaspoons vanilla extract, and green food coloring with an electric mixer in a large bowl until mixture is smooth, thick, and evenly colored.

9. Reduce mixer speed to low and beat in confectioners' sugar, 1 cup at a time, until frosting is desired consistency. Beat in more confectioners' sugar to make a stiffer frosting.

10. Spread frosting on cooled cupcakes.

Cook's Note:

There are many possible ways to frost cupcakes, so have fun with it. Garnishes can be from a sprinkle of mini chocolate chips to sprinkles.