(Adapted from Baking Bites)
Bailey’s Chocolate Cupcakes with Peppermint Glaze
1 1/3 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
2 tablespoons cocoa powder
1/4 tsp salt
1/3 cup butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla extract
3/4 cup Bailey’s Irish Cream
1/4 cup milk
Preheat oven to 350F. Line baking tin of your choice – mini muffin pan or regular cupcake pan – with paper liners.
In a small bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract. Mix in half of the flour mixture, followed by the irish cream and milk, then mix in the remaining flour mixture. Stir in chocolate chips.
Distribute batter evenly into prepared muffn cups (each will be roughly 2/3 or 3/4 full).
Bake regular-sized cupcakes for 18-21 minutes.
Bake mini cupcakes for 10-12 minutes.
A tester inserted into the center will come out clean when the cupcakes are done. Tops should be domed and very lightly browned.
Cool on a wire rack before frosting.
4 tbsp butter, softened
2 cups confectioners’ sugar
1 tbsp cocoa powder
2 tbsp Baileys irish cream
1 tsp peppermint extract
Food coloring if desired (I used red)
Mix all ingredients in a small bowl until smooth. Put it in the microwave for 30 seconds to 1 minute, or until melted and smooth. Dip cupcakes into glaze and swirl to coat evenly. Allow to dry.
(I also melted some Hershey's kisses in a small Ziplock bag, cut a tiny corner off, and piped designs on mine!)