It's almost time to put on a shamrock tattoo, dye your hair, drink a beer, and do what people do on St. Patrick's Day! Whether going to a parade, or grilling out back - we are in the festive green Irish spirit! Wow your guests with these chocolate stout cupcakes with Irish buttercream frosting, that's right they have whiskey in them too!
1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
1 1/4 cups stout beer
1/2 cup vegetable oil
1/2 cup shortening
1/2 cup butter, softened
4 cups powdered sugar
1 tsp vanilla
4 tbs Baileys
Directions: Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool.
In large bowl, beat shortening and butter with electric mixer. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add vanilla and half of your Baileys (no don't drink the other half!). Add enough of the remaining liqueur, 1 teaspoon at a time, beating until frosting is light and fluffy.
Place frosting in piping bag and top cupcakes. For the chocolate icing, use this recipe!