📖 Instructions

1. Preheat your oven to 350°F (175°C). Get those ovens ready!
2. Line a mini muffin tin with cupcake liners. Those little paper cups are our friends! If you don’t have liners, lightly grease the tin.
3. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make sure there are no lumps! Nobody likes lumpy cupcakes.
4. In a separate, larger bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Get those wet ingredients nice and cozy.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Overmixing leads to tough cupcakes. And nobody wants that!
6. Stir in the Irish cream liqueur. Mmm, that lovely aroma!
7. Fill each cupcake liner about 2/3 full. This is important! Overfilling will lead to cupcake volcanoes, and underfilling... well, you'll just have sad, flat cupcakes.
8. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them! Every oven is a little different.
9. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Patience, my friend! Frosting warm cupcakes is a disaster waiting to happen.
10. While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the butter until light and fluffy. We want cloud-like frosting!
11. Gradually add the powdered sugar, beating until smooth. Take your time! Lumpy frosting is no fun.
12. Stir in the Irish cream liqueur and vanilla extract. Taste and adjust sweetness as needed. It’s your frosting – make it perfect for YOU!
13. Once the cupcakes are completely cool, frost them with your delicious Irish cream frosting. Get creative! Use a piping bag for fancy swirls or simply spread it on with a knife. Whatever floats your boat!
14. If desired, sprinkle the cupcakes with cocoa powder or chocolate shavings for an extra touch of elegance. Ooh la la!