For the Cupcakes:

• 2 cups + 2 tablespoons all-purpose flour
• 4 1/2 tablespoons corn starch
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, room temperature
• 1 1/2 cups sugar
• 3 eggs, room temperature
• 1 1/4 cup sour cream
• 1 tablespoon vanilla
• 1 1/2 tablespoons green liquid food coloring

Preheat oven to 350°F and line 24 muffin tins with paper liners.

Sift together the flour, corn starch, cocoa powder, baking powder, baking soda, and salt, and set aside. (The cocoa powder will clump if not sifted. Ask me how I know.)

In the bowl of a standing electric mixer, beat butter and sugar until light and creamy – about 7 minutes. Add in the eggs one at a time, beating to incorporate each. Mix in the sour cream, vanilla, and food coloring.

Mix in the flour until just combined, scraping the sides of the bowl as needed.

Spoon batter into cupcake liners and bake for about 18 minutes or until toothpick comes out clean.

For the Frosting:

• 2 8oz cream cheese
• 1 cup butter butter
• 5 cups powdered sugar
• 3 tbsp Bailey’s Irish Cream
• 1 tsp vanilla

Bring butter and cream cheese to room temperature. Place in mixing bowl and cream together until smooth.

Slowly add the sugar and then the Bailey’s and vanilla.

Pipe onto cupcakes and decorate, as desired.