Devil’s Food Cupcakes with Bailey’s Buttercream Frosting

Preheat oven to 350 F. Line a 12-cup standard size muffin pan with cupcake liners and set aside.

In a medium bowl, mix together flour, cocoa, baking powder and salt until combined. In a large bowl, cream butter and sugars until light and fluffy, then stir in vanilla extract. Starting and ending with flour mixture, add portions of the flour and yogurt into the batter and continue mixing until you have a smooth batter. Divide batter evenly among cupcake liners (fill each cup about 2/3 full each) and bake for 18-20 minutes, or until a toothpick inserted in the center of one comes out clean. Remove from oven. Let them cool completely before frosting.

In a small bowl using an electric mixer, combine frosting ingredients and blend until completely smooth. Frost using roughly a heaping teaspoon for each cupcake.

Notes: Instead of Irish cream in the frosting, use any liqueur you enjoy that pairs well with chocolate, such as Grand Marnier, Chambord, Creme de Menthe or Kahlua. If you prefer not to use liqueur, simply substitute vanilla extract. This amount of frosting is enough for a thin layer on each cupcake, which was plenty for me. However, if you like to pile it on, go ahead and double the amounts listed above!