Happy St. Patrick’s Day!!!  What better way to celebrate with a little Bailey’s Irish cream! (cupcakes that is!)

These super moist chocolatey cupcakes are so good and the frosting is probably the best frosting ever invented! (Good luck frosting the cupcakes and not eating all of it first!)  Enjoy and have a great day!

What you’ll need:

Cake:
4 oz. unsweetened chocolate
1/2 cup light brown sugar, packed
1/2 cup Bailey’s Irish Cream
1 stick butter (1/2 cup), room temperature
1 cup sugar
3 eggs
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
2/3 cup milk
1/2 a bag of milk chocolate chips : )

Frosting:
1 stick of butter (1/2 cup), room temperature
2 Tbsp. Bailey’s Irish Cream
1 box powdered sugar

What you’ll do:

Preheat the oven to 350 degrees.  Melt the chocolate, brown sugar and baileys in a double boiler slowly and set aside.  Sift the flour, baking soda and salt together in a medium bowl.  Cream the butter and sugar in a Kitchen Aid or with a hand mixer.  Add the eggs one at a time. (mix in-between adding each one)  Add the milk and sifted dry ingredients alternating a little at a time.  Drizzle the chocolate mixture in and mix at the same time.  Gently fold in the chocolate chips.  Pour into a lined cupcake tray and bake for 18-20 minutes.  You know that a cake is done when you softly press your finger on top and it bounces back like a sponge.  Remove from the tray and cool on a wire rack.

For the frosting:
Beat the butter and Bailey’s together and add the powdered sugar slowly and in batches.  Use a piping bag or a ziploc bag with the end snipped off to frost the cupcakes.  Enjoy!!

XOXO,
Leslie