Cupcakes

Cup of Yum
1. Preheat the oven to 350°F. Line 24 cupcake sections with liners and set aside.
2. In a medium-sized bowl, stir together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together the sugar, milk, oil, eggs, and vanilla until smooth.
4. Add the flour mixture to the wet and whisk until combined.
5. Add the Bailey’s and stir until smooth, scraping the sides as needed.
6. Fill cupcake liners with 3 tablespoons of batter each; you may have a little batter left over, but that’s okay.
7. Bake for 18-22 minutes until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes. Then, take them out and place them on a wire rack.
9. Immediately start poking holes all over the cupcakes with a toothpick.
10. Brush the tops with the additional Bailey’s for the soak. Allow to cool completely.

Frosting

1. While the cupcakes are cooling, make the ganache frosting. Place the chocolate chips into a large, heatproof bowl and set aside.
2. Place the Bailey’s, heavy cream, and salt in a medium-sized saucepot over medium heat.
3. Whisk constantly until it just comes to a simmer. Pour over the chocolate chips and let it sit for 5 minutes.
4. Whisk until smooth. Allow to cool for 3 hours at room temperature, I like to continue to whisk it every 10 minutes or so, I believe this helps cool off faster.
5. Place in the fridge for 1 hour to set.
6. Place the ganache into the body of a stand mixer with the paddle attachment. Whip for 3 minutes until light and fluffy; scrape down the sides to ensure it is all mixed properly with no streaks.
7. Add frosting to the cupcakes and add your favorite garnishes if using.