For the white chocolate ganache, heat
Heavy Cream (5 fl oz)
Bailey's® Irish Cream (2 fl oz)
in a small pot until just at a simmer.
White Chocolate (1 2/3 cups)
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)
Baking Soda (1/2 Tbsp)
Baking Powder (1/2 Tbsp)
Pure Vanilla Extract (1 tsp)
Salt (1 tsp)
and whisk until smooth, about 2 minutes.
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.