I had a craving the other day . . . one that I wasn't quite sure how to fix . . . however with some experimentation I succeeded.

I started with my favorite chocolate cake recipe: Black Magic Cake. This cake never fails me!
- 2 C. sugar
- 1 3/4 C. all-purpose flour
- 3/4 C. cocoa
- 2 t. baking soda
- 1 t. baking powder
- 1 t. salt
- 2 eggs
- 1 C. buttermilk* or sour milk**
- 1 C. strong black coffee (OR 2 t. powdered instant coffee plus 1 C. boiling water)
- 1/2 C. vegetable oil
- 1 t. vanilla extract
*instead of buttermilk, I use Saco Cultured Buttermilk Blend.
**to sour milk: use 1 T. white vinegar plus milk to equal 1 cup.
For cupcakes: Heat oven to 350 degrees F. Place 24 liners in two cupcake tins.
Stir together sugar, flour, cocoa, baking soda, baking powder, salt, and 4 T. Saco* in a large bowl. Add eggs, coffee, oil, vanilla, and 1 C. water. Beat on medium speed for 2 minutes - batter will be thin. Pour batter evenly into prepared tins.

Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool completely.

While you are waiting for the cupcakes to cool, feel free to make your Kahlua Ganache.
- 8 oz. bittersweet chocolate
- 2/3 C. heavy cream
- 2 T. butter, room temperature
- 2 t. Kahlua
Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute, then using a rubber spatula, stir it from the center outward until smooth. Add the butter and Kahlua, then stir until combined. Let the ganache cool until thick, but still pipe-able.

Once the cupcakes are cooled completely, take an apple corer or some similar utensil and core out the middle of the cupcakes (save those pieces for nibbling).

Fill an icing bag with your ganache and using any tip you want (I used a star), plug those holes . . .

Now it is time to make your Baileys Frosting.
- 2 C. unsalted butter, room temperature
- 5 C. powdered sugar
- 6 T. Baileys Irish Cream
Using a stand mixer with a whisk attachment, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce speed to medium-low and gradually add all of the powdered sugar until it is incorporated. Add the Baileys, increase your speed back to medium-high, and whip for another 2 - 3 minutes until it is light and fluffy.
Place frosting into a decorating bag and fit with your favorite tip (some I did with a round, others with a star), and frost your cupcakes. You can also use an offset spatula if you choose.

Last, but definitely not least, sprinkle with colored sugars or something that makes you happy.

Enjoy!