Prepare the cake batter following the instructions on the back of the box replacing the water for the Guinness beer. I use either Duncan Hines Devil's Food or Pillsbury Devil's Food cake mix. Both call for 1 cup of water which I substitute with 1 cup of Guinness.

Fill a cupcake pan with the batter and cook according to the instructions on the box.

Take the cupcakes out of the oven and allow to cool for 10 minutes.

While the cupcakes are cooling, prepare the cupcake filling and frosting.

For the cupcake filling, add the chocolate frosting (I use Duncan Hines Dark Chocolate Fudge) and Jameson Irish Whiskey to a mixing bowl and mix with a hand mixer on low to medium speed until the whiskey is fully incorporated into the frosting.

For the frosting, add the buttercream frosting (I used Betty Crocker Butter Cream) and Bailey's Irish Cream to a mixing bowl and mix with a hand mixer on low to medium speed until the Bailey's is fully incorporated into the frosting.

Now, core the cupcakes by inserting a knife about halfway in from the top of the cupcake and cut out a circle. Then, using the knife or a small spoon, scoop out the middle of the cupcake about halfway down into the cupcake. I use a cupcake corer to make this task easier. Now fill the cupcake with the whiskey infused chocolate frosting.

Next, add the buttercream frosting to a piping bag and decorate the top of the cupcake with the Bailey's buttercream.