Irish Cream Cupcakes

    Here is a fun,rich cupcake recipe perfect for St. Patrick's Day.You can use the cupcake recipe I have below,or feel free to use your favorite boxed mix,or use the icing recipe to frost your favorite brownie recipe.When you make brownies,instead of adding water to your mix,try adding 1/4 c. of Bailey's Irish Cream.Try the same with your favorite devil's food cake mix.Beware!This is a super,super moist cupcake ,you just might eat too many!
Frosting:
1/2 c. butter softened
2 c. powdered sugar
2 tbsp. Bailey's Irish Cream
1/2 tsp. vanilla
2-3 tbsp. milk

Irish Devil's Food Cake:
12 Tbsp. unsalted butter,softened
2 c. sugar
2 tsp. vanilla
3/4 c. cocoa powder
3 eggs
3/4 tsp. baking powder
1-1/2 tsp. baking soda
1/2 tsp. salt
2 c. flour
1-1/4 hot water
1/4 c. Bailey's Irish Cream
In the bowl of your mixer,mix the butter and sugar for 3 minutes.Slowly add the cocoa powder,and vanilla.Add the eggs,one at a time,mixing well.Add the Bailey's Irish Cream.
   In another bowl,mix together the flour,baking soda,baking powder,and salt.Slowly add to the butter mixture.Slowly,and carefully,add the hot water.Mix until smooth.

     Pour the batter into two cupcake pans lined with cupcake liners.Bake at 350 degrees for approximately 15-17 minutes.Remove from the oven and let cool.Once cooled,frost with the Irish Cream Frosting.Decorate as desired.