Chocolate Cupcakes with Bailey s Creme Frosting

2 ½ cups all-purpose flour

⅔ cup unsweetened cocoa powder

1 ¼ teaspoons baking soda

1 teaspoon salt

¼ teaspoon baking powder

1 ⅔ cups white sugar

⅔ cup butter, softened

1 ¼ cups water

1 teaspoon vanilla extract

2 eggs

2 cups chocolate chips

2 tablespoons all-purpose flour

1 cup butter, softened

¼ cup Irish cream liqueur (such as Baileys®)

2 teaspoons vanilla extract

3 drops green food coloring

3 cups confectioners sugar, or more as needed

Preheat oven to 350 degrees F (175 degrees C).

Line 24 muffin cups with paper liners.

Whisk together 2 1/2 cups flour, cocoa powder, baking soda, salt, and baking powder in a large bowl until thoroughly mixed.

Beat in white sugar, 2/3 cup butter, water, 1 teaspoon vanilla extract, and eggs to make a smooth batter.

Place chocolate chips into a bowl and mix with 2 tablespoons flour until the chips are coated; fold chocolate chips into the batter.

Divide batter between the prepared muffin cups, filling each cup about 2/3 full.

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove from oven and let cool completely.

While cupcakes are cooling, beat 1 cup butter, Irish cream liqueur, 2 teaspoons vanilla extract, and green food coloring with an electric mixer in a large bowl until mixture is smooth, thick, and evenly colored.

Reduce mixer speed to low and beat in confectioners sugar, 1 cup at a time, until frosting is desired consistency. Beat in more confectioners sugar to make a stiffer frosting.

Spread frosting on cooled cupcakes.