Irish Cream Cupcakes

For the white chocolate ganache, heat Heavy Cream (5 fl oz) and Bailey's® Irish Cream (2 fl oz) in a small pot until just at a simmer.

Add the White Chocolate (1 2/3 cups) and Unsalted Butter (2 Tbsp) to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes.

Whisk until smooth. Cover with plastic wrap directly on the surface and chill until cold, about 4 hours or up to 24 hours in advance.

Once cooled, use an electric mixer or stand mixer fitted with a whip to whisk ganache until light and fluffy, about 3 minutes. Use immediately or chill until ready to use.

For the chocolate cupcakes, preheat oven to 350 degrees F (180 degrees C) and line 24 muffin tins with paper liners.

Using an electric mixer or stand mixer fitted with a whip attachment combine All-Purpose Flour (1 3/4 cups), Granulated Sugar (2 cups), Unsweetened Cocoa Powder (3/4 cup), Milk (1/2 cup), Bailey's® Irish Cream (1/2 cup), Vegetable Oil (1/2 cup), Eggland's Best Classic Eggs (3), Baking Soda (1 tsp), Baking Powder (1 tsp), Pure Vanilla Extract (1 tsp), Salt (1 tsp) and whisk until smooth, about 2 minutes.

Add boiling Water (3/4 cup) and stir to combine.

Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean.

Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.

Once cooled completely, frost with white chocolate ganache frosting.