1. Preheat oven to 350 degrees F. 2. Line 18 muffin cups with liners. 3. In bowl, mix cocoa and hot water until dissolved; reserve. 4. Melt 6 T butter; reserve. 5. In bowl, mix flour with next five ingredients. 6. Whisk in buttermilk, eggs, melted butter and cocoa mixture. 7. Stir in chips. 8. Divide among liners. 9. Bake 18-22 minutes or until toothpick inserted comes out clean. 10. Cool 10 minutes. 11. Transfer from pan to racks; cool. 12. On medium-high speed, beat remaining butter until fluffy. 13. Gradually beat in confectioners' sugar until blended. 14. Add liqueur; beat until light and fluffy, 2 minutes. 15. Beat in 1/8 t food coloring until blended. 16. If desired, fit large star tip into pastry bag. 17. Using paintbrush starting at tip of bag, paint 2-3 lines of food coloring along inside, ending 1 inch from edge. 18. Place bag in glass; fill with frosting. 19. Pipe, or with spoon, spread frosting over cupcakes. 20. If desired, decorate with shamrocks. ---------------------------------------------------------------------------
Nutrition
Ingredients
