New Year Cupcakes - Pt 2

The second type of cupcakes that I made for New Year's Eve, I thought some alcohol would be a nice touch! These ones are called Baileys Baby.

Chocolate Baileys Cupcakes

Ingredients:
115g butter, softened and cut into cubes
50g dark chocolate bits
1/2 cup dutch-processed or other dark cocoa powder
3/4 cup plain flour
1/2t baking soda
3/4t baking powder
2 eggs
3/4 cup sugar
1t vanilla extract
1/2t table salt
1/2 cup sour cream
1/2 cup Baileys

125g butter, softened
4 cups icing sugar, sifted
2T Baileys

Directions:
Preheat oven to 180°C. Line standard-size muffin pan with cupcake liners. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at a lower power, stirring every 30 seconds until completely melted. This is what I did.) Set aside to cool until just warm to the touch. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of the flour, baking powder and baking soda over chocolate mixture and whisk until combined; whisk in sour cream until combined, add the Baileys, then sift remaining flour mixture over and whisk until batter is and thick. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

Baileys Buttercream:
Beat butter in a stand mixer and slowly add icing sugar until crumbly. Slowly add Baileys until the desired consistency is reached. Add more Baileys if you need. Beat for 3-5 minutes until light, fluffy and creamy, but still firm enough to pipe.