Perfect for a St. Patrick's Day celebration, these Irish Cream cupcakes are the next best thing to green beer or a Pot of Gold.
Preheat oven to 350 degrees. Line a 12 cup muffin pan with baking cups
In a bowl, mix together flour, cocoa powder, baking soda, baking powder. Set aside.
In a separate bowl, using an electric mixer, add the butter and sugar and mix on medium speed until it is creamed together. Add in the eggs and vanilla and whip until just combined. With the mixer on low, slowly add the flour mixture, and mix until just incorporated.
In a measuring cup, add the coffee and liqueur together. Slowly add it to the batter, mixing on low so it doesn't splash. Scrape down the sides of the bowl if needed.
Spoon the batter into the prepared muffin cups, filling about 2/3 of the way. Bake for 18-20 minutes, and test with a toothpick. If it comes out clean, they are done.
Let the cupcakes cool in the pan for 5 minutes, then finish cooling on a baking rack.
In a mixing bowl, add the butter and use an electric mixer to beat until creamy. With the mixer on slow, gradually add the icing sugar. Once it's all mixed in, add the vanilla extract and liqueur and whip on medium speed until nice and creamy.
Transfer the icing to a pastry bag that has a decortive tip. Pipe the icing onto the cupcakes. Garnish with whatever you'd like! I used green sprinkles, but you could use chocolate gold coins, chocolate sprinkles.