To Make the Chocolate Cupcakes:
Preheat the Oven:
Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
Cream the Butter and Sugar:
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the Eggs:
Add the eggs one at a time, beating just until blended after each addition. Set the creamed mixture aside.
Prepare the Chocolate Mixture:
In a separate bowl, whisk together the vanilla extract, water, and cocoa powder until smooth. The mixture will be thick.
Combine the Mixtures:
Add the chocolate mixture to the butter mixture and mix until well combined. Scrape down the sides of the bowl as needed.
Mix the Dry Ingredients:
In another bowl, combine the flour, baking soda, and salt.
Alternate Adding Dry Ingredients and Milk:
Begin by adding half of the dry mixture to the batter and mix well. Then add the milk and mix until smooth, scraping down the sides as needed. Finally, add the remaining dry mixture and mix until smooth.
Bake the Cupcakes:
Fill the cupcake liners about 3/4 full. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out with a few crumbs. Allow the cupcakes to cool for about 2-3 minutes in the pan, then transfer them to a cooling rack to cool completely.
To Make the Baileys Frosting:
Mix Butter and Shortening:
In a large mixing bowl, combine the butter and shortening and beat until smooth.
Add Powdered Sugar:
Add 2 cups of powdered sugar and mix until smooth.
Add Cocoa and Baileys:
Mix in the cocoa powder, vanilla extract, and 4 tablespoons of Baileys until smooth.
Finish the Frosting:
Add the remaining powdered sugar and continue mixing until smooth. Add more Baileys as needed to reach the desired consistency, ensuring the frosting doesn’t become too thin. Set the frosting aside.
To Make the Baileys Chocolate Ganache and Assemble the Cupcakes:
Prepare the Ganache:
When the cupcakes have cooled, prepare the ganache by placing the chocolate chips in a heat-proof bowl. Set aside.
Heat the Cream and Baileys:
In a microwave-safe bowl or measuring cup, heat the Baileys and heavy whipping cream together until it just begins to boil.
Combine with Chocolate:
Pour the hot cream mixture over the chocolate chips and whisk until smooth.
Fill the Cupcakes:
Using a cupcake corer or a knife, cut out the centers of the cooled cupcakes. Fill the centers with the prepared ganache.
Frost the Cupcakes:
Pipe the Baileys frosting onto the cupcakes using a large round piping tip (such as Ateco tip 808).
Decorate:
To decorate, fill a piping bag fitted with a small round tip (such as Ateco tip 3) with the remaining ganache. Pipe a drizzle of ganache over the frosted cupcakes and add chocolate sprinkles if desired.
Serve:
Refrigerate the cupcakes until ready to serve. For best flavor, serve at room temperature. Cupcakes are best enjoyed within 2-3 days.