Preheat the oven to 375 F. Line muffin pan with cupcake liners.

Whisk cocoa powder into boiling water. Set aside to cool.

In a small bowl, combine the flour, baking powder, and salt. Set aside.

In a medium bowl, beat the butter and sugar until light and fluffy.

Add the egg and vanilla and beat until well-mixed. Stir in the cocoa mixture.

Add the flour mixture and beat until combined.

Scoop the batter into the prepared muffin pan and bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool completely before frosting.

In a large bowl, beat the butter until fluffy, 2-3 minutes.

Add the sugar and beat on low until incorporated.

Mix in the Baileys and beat on medium-high until fluffy.

Place a few scoops of frosting into a separate bowl. Stir in a few drops of black gel food coloring.

Stir a few drops of green gel food coloring into the remaining frosting.

Transfer the frostings to piping bags fitted with large star tips. If you don’t have two, transfer the black frosting first. Once you’ve used that, clean the tip and use it for the green frosting.

Roll out a small chunk of black fondant.

Use a sharp knife to cut the fondant into strips and then cut the strips into small squares.

Cut out the insides of the squares to make a belt buckle.

Spray the fondant belt buckles with gold edible food spray. Set aside until ready to decorate.

Pipe a line of black frosting around the perimeter of each cupcake.

Pipe a swirl of green frosting inside the black frosting.

Sprinkle some shamrock sprinkles around the bottom edge of the green frosting.

Gently press a fondant belt buckle into the black frosting.

Gently press two chocolate rounds into the sides of the green frosting to make Mickey ears.