Bailey's Mint Chocolate Chip Cuppy Cakes

Nothing quite welcomes a person to town like desserts and drinks, right?  So, why not combine both (and like it hasn't been done in every other one of my cuppy cakes..)?  Imagine end of winter when the cold still has you in its grips, and you fight it off with a delicious cup of hot cocoa with Bailey's.  Num :)

Bailey's Mint Chocolate Chip Cuppy Cakes
Cuppy Cake Ingredients:
1 1/3 C flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 C butter, softened (Crisco)
1 C sugar
2 large eggs
1 tsp vanilla extract
1/2 C Bailey's with 1/2 tsp Peppermint Schnapps
1/4 C milk
2/3 C mini chocolate chips

How To:
1. Preheat oven to 350.  Line muffin tin with liners or grease it up.
2. In small bowl, cream together butter and sugar until fluffy. 
3. Beat in eggs one at a time.
4. Add vanilla, then Bailey's and Schnapps.
5. Mix in the flour.
6. Don't forget to add those chocolate chips!
7. Fill muffin tins about 2/3 ful and bake 18 min or until toothpick comes out clean.
8. Cool before frosting.

Frosting Ingredients:
4 Tbsp butter, softened
2 C powdered sugar
2 Tbsp milk or cream
1 tsp Peppermint Schnapps

How To:
1. Mix all together until smooth.
2. Spread a layer on top of each cooled cupcake.

Bitter Chocolate Glaze Ingredients:
2oz unsweetened chocolate
2 Tbsp butter

How To:
1. Melt together chocolate and butter in a microwave safe bowl in the, who-da-thunk-it, microwave.  Stir every 30 seconds until smooth.
2.  Let cool a few minutes, then transfer to ziplock baggie.
3.  Cut a hole in the corner of the baggie and drizzle over cuppy cakes.