Ireland'S Best

• cake
• 18 1/4 ounces dark chocolate cake mix
• 12 ounces guinness Extra Stout
• 1/2 cup vegetable oil
• 3 eggs
• 3/4 cup chocolate chips mini-
• 3/4 cup heavy whipping cream
• 8 ounces chocolate chips
• 5 tablespoons Irish whiskey Jameson's
• frosting
• 8 ounces cream cheese at room temperature
• 4 ounces butter at room temperature
• 3 cups sugar confectioner's, sifted
• 3 tablespoons Bailey's Irish Cream

1. Preheat oven to 350.
2. Place cake mix, Guinness, oil and eggs into a large bowl and mix together. Fold the chocolate chips into the batter. Fill cupcake liners 1/2 full. Bake 18-22 minutes or until cupcakes spring back when lightly pressed with finger. Cool on racks.
3. Place the cream in a small heavy saucepan over medium heat. Bring to a boil - stirring constantly. Place the chocolate chips into a stainless steel mixing bowl. Remove the cream from the heat and pour it over the chocolate. Stir with a wooden spoon until the chocolate has melted. Add the Jameson's Irish Whiskey and stir. Let sit at room temperature for one hour or chill for twenty to thirty minutes so it thickens into a spreadable consistency.
4. Place cream cheese and butter in large mixing bowl. Blend with electric mixer until combined. Add the confectioners' sugar, a little at a time, blending with the mixer on low speed until the sugar is well incorporated. Add the Bailey's Irish Cream and beat until fluffy.
5. Core the centers of the cupcakes (see recipe for Jelly Donut Cupcakes). Spoon the ganache into the center filling to top.
6. Frost the cupcakes and sprinkle with a green sugar, if desired.

cake, chocolate cake, stout, vegetable oil, eggs, chocolate chips mini, heavy whipping cream, chocolate chips, irish whiskey, frosting, cream cheese, butter, sugar, baileys irish cream

Taken from www.yummly.com/recipe/Ireland_s-Best-2028334 (may not work)