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I found this in today's newspaper... if it weren't for my diet I'd be making them tonight, but I'll just share with you all instead!
Chocolate and Guinness Cupcakes With Baileys Irish Cream Frosting
Makes 11 to 12 cupcakes
The dense, spicy cupcakes taste even better the next day.
Ingredients
Cupcakes
* 1/2 cup Guinness or other stout beer
* 6 tablespoons molasses
* 1/4 teaspoon baking soda
* 1 cup all-purpose flour
* 1/4 cup unsweetened cocoa powder
* 3/4 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon freshly grated nutmeg
* 1/4 teaspoon salt
* 1/2 cup plus 2 tablespoons unsalted butter, room temperature
* 2 teaspoons grated orange zest
* 1/2 cup firmly packed brown sugar
* 1/4 cup granulated sugar
* 1 egg
* 1 egg yolk
Frosting
* 4 ounces cream cheese
* 1/4 cup unsalted butter, room temperature
* 2 cups powdered sugar
* 2 tablespoons Baileys Irish Cream liqueur
Instructions
To make cupcakes: Preheat the oven to 350 degrees. Line cupcake wells with paper liners. In a medium saucepan, combine the stout and the molasses and bring to a boil over medium-high heat (watch closely so the mixture does not boil over). Remove from heat and stir in the baking soda; the mixture will foam up. Set aside until cool, 20 minutes.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, nutmeg and salt. In a large bowl, beat the butter, orange zest, brown sugar and granulated sugar until fluffy, about 2 minutes. Scrape down sides of bowl, add the egg and egg yolk, and beat until combined.
Add the flour mixture in 3 additions, alternating with 2 additions of the beer-molasses mixture, stirring in between additions with a wooden spoon. Fill the prepared cupcake wells with batter so that they are two-thirds full. Bake cupcakes until a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. Transfer to a cooling rack.
When the cupcakes are cool, make the frosting.
To make frosting: In a medium bowl, combine the cream cheese and butter and beat until fluffy, about 2 minutes. Sift half the powdered sugar over the frosting, and beat to combine. Repeat with remaining powdered sugar. Add the Baileys liqueur, and beat to combine. Spread the frosting on the cooled cupcakes.
Chocolate and Guinness Cupcakes With Baileys Irish Cream Frosting
Makes 11 to 12 cupcakes
The dense, spicy cupcakes taste even better the next day.
Ingredients
Cupcakes
* 1/2 cup Guinness or other stout beer
* 6 tablespoons molasses
* 1/4 teaspoon baking soda
* 1 cup all-purpose flour
* 1/4 cup unsweetened cocoa powder
* 3/4 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon freshly grated nutmeg
* 1/4 teaspoon salt
* 1/2 cup plus 2 tablespoons unsalted butter, room temperature
* 2 teaspoons grated orange zest
* 1/2 cup firmly packed brown sugar
* 1/4 cup granulated sugar
* 1 egg
* 1 egg yolk
Frosting
* 4 ounces cream cheese
* 1/4 cup unsalted butter, room temperature
* 2 cups powdered sugar
* 2 tablespoons Baileys Irish Cream liqueur
Instructions
To make cupcakes: Preheat the oven to 350 degrees. Line cupcake wells with paper liners. In a medium saucepan, combine the stout and the molasses and bring to a boil over medium-high heat (watch closely so the mixture does not boil over). Remove from heat and stir in the baking soda; the mixture will foam up. Set aside until cool, 20 minutes.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, nutmeg and salt. In a large bowl, beat the butter, orange zest, brown sugar and granulated sugar until fluffy, about 2 minutes. Scrape down sides of bowl, add the egg and egg yolk, and beat until combined.
Add the flour mixture in 3 additions, alternating with 2 additions of the beer-molasses mixture, stirring in between additions with a wooden spoon. Fill the prepared cupcake wells with batter so that they are two-thirds full. Bake cupcakes until a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. Transfer to a cooling rack.
When the cupcakes are cool, make the frosting.
To make frosting: In a medium bowl, combine the cream cheese and butter and beat until fluffy, about 2 minutes. Sift half the powdered sugar over the frosting, and beat to combine. Repeat with remaining powdered sugar. Add the Baileys liqueur, and beat to combine. Spread the frosting on the cooled cupcakes.
Ain't a sweet eater, but i'd eat 3! 
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