Chocolate Cupcakes with Baileys Frosting

The luck o’ the Irish is guaranteed with these cupcakes made healthier with zucchini.

Ingredients

• 1 (15.25 oz.) pkg. dark chocolate fudge cake mix
• 3 eggs
• ⅓ cup oil
• 8 oz. zucchini, grated, excess liquid squeezed out
• 2 cups butter, at room temp.
• 4 cups confectioners’ sugar
• ¼ cup Bailey’s Irish Cream Liqueur
• Green nonpareil sprinkles

Instructions

1. Heat oven to 350°F. Line 24 muffin cups with cupcake liners. On low speed, beat cake mix, 1 cup water, eggs and oil until blended, 30 sec.; on medium speed, beat 2 min. Stir in zucchini. Divide among liners. Bake until toothpick inserted into centers comes out clean, 18–20 min. Let cool 5 min. Transfer from pans to racks; cool.
2. On medium speed, beat butter until fluffy. On low speed, gradually beat in confectioners’ sugar, then liqueur. On medium-high speed, beat until fluffy.
3. In batches, transfer frosting to pastry bag fitted with ⅜” plain tip. Pipe frosting over cupcakes and sprinkle with nonpareils.