Preheat oven to 350 degrees F. Line 24 muffin tins with cupcake liners.

Whisk together the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

In the bowl of a stand mixer, cream the butter on high for 30 seconds. 

Reduce the speed to medium and add the sugar, Irish Cream and vanilla. Beat until well combined, about 2 minutes, scraping down the sides of the bowl as needed. 

Add the egg whites one at a time (*ok, if you are anything like me, you already had separated all of you egg whites into one prep cup - I just carefully dropped a bit in for each 'egg') beating well after each addition. 

Scrape down the sides one more time. 

Alternate adding the flour mixture and buttermilk to the batter in three additions on low speed. Mix until just combined.

Scoop out half of the batter and set aside. 

Stir in the melted chocolate to the remaining batter in the bowl until combined.

Using mad skills - or dueling pastry bags - fill each muffin tin 2/3 full with the batters - chocolate on one side, plain on the other. (Seriously, the need for perfection quickly goes out the window). 

Bake for 20 minutes or until tops spring back when lightly touched. 

Cool in tins for 5 minutes before turning out to cool completely on wire racks.

 Heat the whipping cream to barely a simmer over medium-low heat. 

Remove from heat and add the chocolate. Let stand for 5 minutes. 

Add in the Irish Cream and gently stir until completely smooth. Let ganache rest for 15 minutes before using. 

For the glaze, whisk together the confectioners' sugar, Irish Cream, and vanilla until smooth.

When cupcakes have cooled, spoon the ganache over the cupcakes. 

Add small dollops of the glaze and swirl with a toothpick. Let set.