Preheat the oven to 180c/160c fan oven and add 12 cupcake cases to your cupcake pan.
In a small bowl add the cocoa powder, boiling water and Baileys and mix into a paste.
In a large mixing bowl, beat together your butter and sugar until light and fluffy. Beat in the eggs and chocolate/baileys paste. Sift in the flour and baking powder and fold the mixture until just combined.
Divide the batter between the 12 cake cases and bake in the oven for 15-20 minutes. Check they are cooked by inserting a cocktail stick in the centre. If it comes out clean they are done. Remove from the oven and leave to cool completely.
to make the buttercream
Beat your butter until pale and fluffy then gradually add in the icing sugar. Then add in the Baileys and continue to beat the buttercream until it is light and fluffy!
to make the ganache
Put the cream and chocolate into a small microwavable bowl. Heat for 45 seconds and then in the microwave without opening the door for a minute. Remove the bowl from the microwave and mix the cream and chocolate to gether until it’s combined and glossy.
to assemble the cupcake
Put your buttercream into a piping bag fixed with a large closed star nozzle and pipe a large swirl on to the top of each cupcake. Pour your ganache into a piping bottle with a very small round nozzle and drizzle the ganache over each cake. You could also just drizzle it over using a teaspoon if you wanted. Sprinkle over the gold sprinkles if you are using them and your cupcakes are complete!