Splashing your favorite liqueur into a chocolate buttercream frosting gives cakes and cupcakes a sassy kick. If you're new to this, start with a small amount of liqueur and work up to your taste.

Liqueur Chocolate Buttercream

In a medium saucepan, whisk together sugar and flour. Add milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 1 minute more. Remove from heat; stir in chocolate chips and vanilla until chocolate is melted. Cover and cool completely at room temperature.

Transfer chocolate mixture to a large mixing bowl. Beat in butter and cocoa powder with an electric mixer on medium until mixture is well-combined, scraping sides of bowl occasionally. Gradually add desired liqueur, beating until mixture is smooth.

Cover and chill overnight. Before using, let stand for 1 hour at room temperature. Beat mixture again just before using to soften for piping or spreading. Makes enough to frost 24 cupcakes, two 8- or 9-inch layers or one 13-by-9-by-2-inch cake. Store frosted cake(s) in the refrigerator.