Chocolate Stout Cupcakes with Irish Cream Buttercream

 

1

box Betty Crocker® SuperMoist® devil’s food cake mix

1 1/4

cups stout beer

1/2

cup vegetable oil

3

eggs

1/2

cup shortening

1/2

cup butter, softened

1

box (1 lb) powdered sugar (4 cups)

1

teaspoon vanilla

3

to 4 tablespoons Irish cream liqueur

• 1 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.
• 2 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.
• 3 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.
• 4 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. Add vanilla and 2 tablespoons of the liqueur; beat until blended. Add enough of the remaining 1 to 2 tablespoons liqueur, 1 teaspoon at a time, beating until frosting is light and fluffy.
• 5 Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes.