Dark Chocolate Extra Stout Guinness Cupcakes with Bailey’s Irish Whipped Cream

Preheat oven to 350ºF and line 24 muffin cups with paper liners.

1. Finely chop chocolate bar (see note below).
2. Combine cake mix, Guinness, oil, and eggs in the large bowl of an electric mixer. Beat on low speed for 1 minute. Scrape bowl and beat for an additional 2 minutes on medium.
3. Stir in chocolate and pour batter into prepared muffin cups. Bake for 18 to 22 minutes, or until toothpick inserted in center comes out clean. Let cool completely before frosting.
Keep refrigerated.

Note: Do not chop your chocolate too finely. You want pieces that will give you a pocket of gooey chocolate every here and there!

For the Bailey’s Irish whipped cream, chill mixing bowl and beaters in the freezer before whipping (see note below).

1. Pour whipping cream into the chilled bowl and beat until soft peaks form. (You may want to beat a little bit longer than usual, since the cream will be on top of sloped cupcakes. But beware! DO NOT beat until the cream starts to get chunky!)
2. Add sugar and liqueur while mixing, just until completely combined.

Note: Chilling is not absolutely necessary, but it makes a difference in the end product.