For the white chocolate ganache, heat Heavy Cream (5 fluid ounce) and Bailey's® Irish Cream (2 fluid ounce) in a small pot until just at a simmer.
Add the White Chocolate (10 ounce) and Unsalted Butter (2 tablespoon) 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 (175 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 cup), Granulated Sugar (2 cup), Unsweetened Cocoa Powder (3/4 cup), Milk (1/2 cup), Bailey's® Irish Cream (1/2 cup), Vegetable Oil (1/2 cup), Egg (3), Baking Soda (1 1/2 teaspoon), Baking Powder (1 1/2 teaspoon), Pure Vanilla Extract (1 teaspoon), Salt (1 teaspoon) 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 and serve.