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Steps
1
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
2
In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
3
Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
4
Meanwhile, in large bowl, beat butter, melted chocolate and 1/4 cup coffee-flavored liqueur with electric mixer on medium speed until blended. Gradually add 4 cups powdered sugar, 1 cup at a time, beating on low speed until frosting is smooth and creamy. Spoon frosting into decorating bag; refrigerate until ready to use.
5
In medium bowl, beat whipping cream, 1 cup powdered sugar and the Irish cream liqueur with electric mixer on high speed until stiff peaks form. Spoon whipped cream into second decorating bag; refrigerate until ready to use.
6
Cut tips off decorating bags; place both bags in a larger decorating bag fitted with star tip. Squeeze bag to pipe frosting and whipped cream together on cupcakes. Sprinkle with chocolate shavings. Store in refrigerator.
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If you don’t have decorating bags, or have difficulty piping the frosting and whipped cream together, simply spread the buttercream frosting on the cupcakes, then top with a swirl of the whipped cream and sprinkle with chocolate shavings.
For a fun presentation, serve the cupcakes in large coffee cups.
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Nutrition Facts are not available for this recipe
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