Irish Car Bomb - triple shot cupcakes

What's better than a beer in one hand and a cupcake in the other?
A chocolate cupcake infused with beer!
In honour of St. Paddy's Day tomorrow, I made alcoholic cupcakes. And to take it a step further, it's IRISH alcohol!
I took a chocolate cake, infused it with espresso beer, filled it with whiskey ganache, and topped it with Irish cream icing!

Unfortunately I don't have any progress pictures for this, but really it's pretty straightforward work.

Here's what you need:
For the cake:
-One box Betty Crocker dark chocolate cake mix (yeah I cheated and used a box this time)
-1 & 1/4 cup stout beer (Guinness is a good one, I ended up using a local espresso brew because I thought the espresso would help bring out the chocolatey flavors)
-3 eggs
-1/2 cup oil

For the ganache:
-8 oz semi-sweet baking chocolate
-2/3 cup heavy cream
-2 Tbsp whiskey (Jameson or preferred brand)
-2 Tbsp room temperature butter or margarine

For the icing:
-one stick (4 oz) room temperature unsalted butter
-1/4 to 1/2 cup Irish cream (Bailey's or preferred brand)
-about one box (3 to 4 cups) powdered sugar

Let's begin!

Start by combining the cake mix, eggs, and oil in a large bowl. Slowly add in the beer, mix carefully because it is very bubbly and can be tricky.
Pour into prepared cupcake tins and bake according to directions on cake mix box.

Meanwhile, break up baking chocolate and place in heat proof bowl.
Pour heavy cream into a small pan and heat on low heat until simmering, constantly stirring so as not to burn.
Pour hot cream over chocolate and let sit for about a minute until chocolate begins to melt. Stir until smooth.
Add whisky and margarine and stir until combined.
Place in fridge until hardened.

For the icing, add unsalted butter to medium bowl and beat with electric mixer until light and fluffy.
Add just a few tablespoons of powdered sugar and mix.
Add Irish cream and mix until evenly combined.
Add more sugar, a little at a time, and combine until smooth to desired consistency.
I used about 3 cups, but started with less because I thought it was the consistency I wanted, until I went to ice the cupcakes and the icing dribbled off them.
If it is too thin, add more sugar; too thick, add a dash more cream.

Once the cupcakes are out of the oven, remove from pan and let cool.

When they are cooled, use a knife or apple corer and remove the center of each cupcake. (Set centers aside to make cake balls if desired, just add a bit of icing, stir, and form into balls. Dip in melted chocolate or candyquik for a coating.)
Once it's set, remove ganache from fridge and pipe into each cupcake.
Add icing and sprinkles and you're finished!

Happy St. Paddy's Day everyone!