Step 1

Pre-heat the oven to 350ºLine two 12-cup muffin pans with cupcake liners.

Step 2

Combine the cake mix, eggs, melted butter, coffee and whiskey in a large bowl. Whisk until the batter is smooth. Fold in the chocolate chips. Pour the cake batter into the muffin pans so the muffin cups are filled about two thirds full.

Step 3

Bake for 18 to 20 minutes at 350ºTest the cupcakes for doneness by inserting a wooden skewer into the center of one – it should come out clean with no uncooked batter left on the skewer. Transfer the pans to a cooling rack and cool for 15 minutes. Remove the cupcakes from the pans and let them cool completely on a cooling rack.

Step 4

Make the frosting. Whip the butter in a large bowl with an electric mixer for 1 minute. Add the Irish cream liquor and powdered sugar and beat for another 2 minutes, until the frosting is smooth and fluffy. Set aside.

Step 5

Ice the cupcakes. You can spread the frosting onto the cooled cupcakes with a spatula making swirls on top, or pipe the frosting on with a piping bag and star tip. Sprinkle some green sugar sprinkles on top of the frosting if desired.