Chocolate Cupcakes with Bailey's Irish Cream Frosting

I've been poring over cookbooks all morning and afternoon searching for the perfect recipe to make with my brand new KitchenAid Artisan stand mixer.


My mom got it for me as a graduation gift. Oh, I graduated, did I mention that? I graduated! But enough of graduation - my stand mixer is pink! It's all pink and all pretty and all mine! I'm convinced it makes extra tasty treats.


Chocolate Cupcakes
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar
1 tsp vanilla extract
1 egg
3/4 cup milk

1. Preheat oven to 350 F. Line a muffin tin with muffin liners.
2. Cream butter and sugar on medium speed until light and fluffy. Reduce the speed to low and add the vanilla extract and egg.
3. In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. With the mixer on low, add the flour and milk alternately, beginning and ending with flour.
4. Pour into lined cupcake pan, filling cups 3/4 full. Bake for 20 minutes or until toothpick inserted in center comes almost clean. Cool completely before frosting.

Bailey's Irish Cream Frosting
1/2 cup butter, room temperature
2 Tbsp Bailey's Irish Cream
2 cups confectioners' sugar

Beat the butter until smooth and fluffy. Add the Bailey's Irish Cream and 1 cup confectioners' sugar and beat until smooth. Add the second cup of confectioners' sugar and beat until smooth.