Make chocolate cupcakes as directed on the box and allow to FULLY cool. Meanwhile whisk together box of chocolate instant pudding, 1 1/2 c. milk, and 1/2 c. Baileys for 2 minutes. Spoon into pastry bag or storage ziploc baggie and put in fridge. Mix together box of instant vanilla pudding, 1 c. milk, and 1 tub of whipped topping. If you don't want it as thick you can add another 1/2 c. milk. Spoon into pastry or storage ziploc bag. Use a small spoon and remove small portion out of the center of your cupcake. Cut corner off of chocolate pudding bag and squeeze into cupcake hole until it reaches top of cupcake. Cut corner off vanilla pudding frosting bag and squeeze into a swirl on top of cupcake covering hole that pudding is in. Cut black licorice into pieces about 3" long so both ends are open and put into side as though it was a straw. Can sprinkle with chocolate sprinkles or crushed chocolate chips as I did here.