Chocolate Liqueur Cupcakes 2 cups all-purpose flour 1 tsp. baking soda ¼ tsp. salt ¾ cup butter, unsalted 1⅓ cups sugar 3 large eggs 3oz dark chocolate, melted 1 cup buttermilk 1 cup chocolate liqueur, divided Frosting 1 cup unsalted butter, softened 2 cups powdered sugar ½ cup cocoa powder ⅓ cup liqueur, plus more if needed Preheat oven to 375°F. Line muffin tin with baking cups. Cream butter and sugar until light and fluffy, about five minutes. Add eggs one at a time, beating after each addition. Sift together flour, baking soda and salt into separate bowl. On low speed, stir in chocolate and gradually add reserved sifted ingredients in three additions, alternating with buttermilk and ½ cup of liqueur, beat until smooth. Fill muffin cups ¾ full. Bake 25-28 minutes or until toothpick inserted in middle comes out clean. Cool in pans 10 minutes. Move cupcakes to wire racks to cool completely. Beat butter for frosting until light and fluffy. Add powdered sugar and cocoa and beat until combined. Add liqueur and beat to combine. If needed add more to reach desired consistency. Brush top of each cupcake with remaining ½ cup liqueur. Pipe or spread frosting on each cupcake.
