Ingredients

• 2 cups sugar
• 1 3/4 cup flour
• 3/4 cup cocoa powder (I use Hersey's dark)
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 3/4 cup irish cream
• 1/4 cup milk
• 1/2 cup oil
• 2 tsp vanilla extract
• 1 cup just brewed coffee
The frosting:
• 1 stick (1/2 cup) butter
• 1/2 cup marshmallow fluff
• 2 cups powdered sugar
• 2 - 3 tbsp irish cream

Instructions

1. Preheat oven to 350F. Line 2 muffins pans with cupcake papers and set aside.
2. In a large bowl sift together sugar, flour, cocoa powder, baking powder, baking soda and salt.
3. In another bowl, whisk together in eggs, irish cream, milk, oil and extract.
4. Add the wet ingredients to the dry and stir until just combined. Then add the coffee and stir until combined. The batter will be really really thin
5. Fill each cupcake paper 2/3 of the way full with batter and bake for 15-17 minutes, until a toothpick comes out clean. Let cool completely before frosting.
6. for the frosting cream together the butter and marshmallow then alternate the powdered sugar and the irish cream until desired consistency and taste is achieved.