Ingredients

• 2.5 cups all-purpose flour , Optional
• 0.67 cups unsweetened cocoa powder
• 1.25 teaspoons baking soda
• 1 teaspoon salt
• 0.25 teaspoons baking powder
• 1.67 cups white sugar
• 0.67 cups butter , softened
• 1.25 cups water
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups chocolate chips , Optional
• 2 tablespoons all-purpose flour , Optional
• 1 cup butter , softened
• 0.25 cups Irish cream liqueur , such as Baileys®
• 2 teaspoons vanilla extract
• 3 dropss green food coloring , Optional
• 3 cups confectioners' sugar , or more as needed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Line 24 muffin cups with paper liners.
3. 3 Whisk together 2 1/2 cups flour, cocoa powder, baking soda, salt, and baking powder in a large bowl until thoroughly mixed.
4. 4 Beat in white sugar, 2/3 cup butter, water, 1 teaspoon vanilla extract, and eggs to make a smooth batter.
5. 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. 6 Divide batter between the prepared muffin cups, filling each cup about 2/3 full.
7. 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. 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. 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. 10 Spread frosting on cooled cupcakes.

Nutrition per serving