Chocolate Stout Cupcakes with Irish Cream Buttercream

Ingredients

• 1 box duncan hines devil's food cake 
• 1.3 cups porter 
• 0.5 cup vegetable oil 
• 3  eggs 
• 0.5 cup shortening 
• 0.5 cup butter softened
• 1 lb powdered sugar (4 cups)
• 1 teaspoon vanilla 
• 3 tablespoons baileys irish cream 

Equipment

• bowl
• oven
• hand mixer
• toothpicks
• aluminum foil
• muffin liners

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pans).
2. Place foil or paper baking cup in each of 24 regular-size muffin cups.
3. 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.
4. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
5. In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined.
6. Add vanilla and 2 tablespoons of the liqueur; beat until blended.
7. Add enough of the remaining 1 to 2 tablespoons liqueur, 1 teaspoon at a time, beating until frosting is light and fluffy.
8. Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes.