Step 1

Preheat oven to 350°F (176°C) and line cupcake pan with cupcake liners.2

Step 2

. Beat butter and sugar until light in color and fluffy, about 3-4 minutes.

Step 3

. Add eggs one at a time, beating just until blended.

Step 4

. Add vanilla, water and cocoa powder to another bowl and whisk until smooth. Mixture will be thick.

Step 5

. Add chocolate mixture to batter and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

Step 6

. Combine flour, baking soda and salt in a separate bowl.

Step 7

. Alternate adding the flour mixture and milk to the batter. Begin by adding half of the dry mix, then mix well. Add the milk and mix well, scraping down the sides as needed. Add the remaining flour mixture and mix until smooth.

Step 8

. Fill cupcake liners about 3/4 way. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

Step 9

. Allow cupcakes to cool about 2-3 minutes, then remove to a cooling rack to finish cooling.

Step 10

To make the frosting, combine the butter and shortening in a large bowl and mix until smooth.

Step 11

Add 2 cups of powdered sugar and mix until smooth.

Step 12

Add the cocoa, vanilla extract and 4 tablespoons of Baileys and mix until smooth.

Step 13

Add remaining powdered sugar and mix until smooth.

Step 14

Add remaining Baileys as needed and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin. Set aside.15

Step 15

When the cupcakes are cooled, make the chocolate ganache. Put the chocolate chips in a heat-proof bowl.16

Step 16

Combine the Baileys and heavy whipping cream in a microwave safe bowl or measuring cup and heat in the microwave until it just begins to boil.17

Step 17

Pour the hot cream over the chocolate chips and whisk until smooth.18

Step 18

Cut out the centers of the cupcakes. You can use a cupcake corer or a knife.19

Step 19

Fill the centers of the cupcakes with chocolate ganache.20

Step 20

Pipe the frosting onto the cupcakes. I used Ateco tip 808, a large round tip.21

Step 21

Use the remaining chocolate ganache to pipe onto the cupcakes for decoration, then add sprinkles if using.22

Step 22

Refrigerate cupcakes until ready to serve. Serve at room temperature. Cupcakes are best for 2-3 days.