Beat the sugar, eggs, and oil together until light and fluffy in a large bowl with a mixer, 2 to 3 minutes.
Add the BAILEY'S, chocolate liqueur, water and beat to combine.
Add the flour, cocoa powder, pudding mix, baking powder, baking soda, espresso powder, and salt. Beat until well incorporated.
Scoop batter into cupcakes liners, about 2/3rd's full, and place in muffin tins. I use an ice cream scoop so they are all even.
Place an unwrapped HERSHEY'S KISS in the center of each cupcake.
Place in the preheated oven and bake for 18 - 20 minutes, or until a toothpick comes out clean when inserted into the "edge" of the cupcake. There is melted chocolate in the center!
Remove from oven and allow to cool for 10 minutes. Place on a wire cooling rack and cool completely.
For the BAILEY'S Buttercream
In a large bowl, beat together the butter and shortening until smooth and creamy.
Add the powdered sugar, salt, and meringue powder. Slowly stir to combine, then beat together.
Add BAILEY's one tablespoon at a time until you reach the desired consistency. Continue beating on low for several minutes to create a light and fluffy frosting.
For the Chocolate Ganache
Place chocolate, butter, and cream in a small microwave safe bowl.
Microwave on HIGH for 30 seconds, stir to combine. Continue heating in 15 second intervals until chocolate is melted and smooth.
To Assemble
I used a #2 large decorating tip, which I placed in a small zipper bag with the edge snipped off to frost the cupcakes.
Drizzle cupcakes with chocolate ganache or decorate with sprinkles.
Store in a covered container for up to three days.
Notes
* To make without alcohol - substitute brewed coffee for the BAILEYS and Godiva. They will now be Mocha Kiss cupcakes, but they will still be delicious.
**BAILEYS Irish Cream and Godiva Chocolate Liqueur are registered trademarks of their respective companies. I have no affiliation with either company, and I am not being paid to create or present this recipe.