Cupcakes:

1. Preheat oven to 350 degrees. Line a cupcake tin with foil liners.
2. In large bowl, whisk together Devil’s Food cake mix, Guinness Stout, eggs and oil until batter is smooth.
3. Fill each cupcake liner with 1/4-1/3 cup batter. Bake for 18-20 minutes or until a toothpick inserted into the cupcakes comes out clean.
4. Remove from cupcake pan and let cool on wire rack.

Whiskey Ganache:

1. In small sauce pan over low-medium heat, combine chocolate chips, cream, butter and whiskey.
2. Stir over heat until chocolate chips and butter have just melted and combined. Do not let over heat or the chocolate will turn bad.
3. Set aside to cool slightly.

Bailey’s Frosting:

1. In stand mixer with paddle attachment, cream together butter and shortening. Beat in heavy cream, Irish Cream and vanilla extract until incorporated.
2. Slowly mix in 1 cup at a time of the powdered sugar until all is added in. Beat until smooth. If the frosting is too stiff, add in more cream, 1 teaspoon at a time, until it is about a medium consistency.
3. Place in frosting bag with a 1M tip, or a gallon zip-and-seal plastic bag with a small cut made into the bottom corner of the bag (a mock frosting bag).

For Final assembly:

1. When ganache has cooled slightly, spoon into a pastry bag fitted with a Bismark Tip (#230). Twist bag closed.
2. Place tip about 1/2 way down into each cupcake and fill cupcake with about 1 teaspoon ganache. Repeat with all cupcakes.
3. With Bailey’s frosting in bag fitted with a 1M tip, or plastic bag with corner cut out, pipe frosting on top in a swirled pattered from the outside inwards, creating a swirled dome.
4. If desired, dust with cocoa powder. Devour.