Chocolate Beer Cupcakes with Irish Whiskey Buttercream

Ingredients
Chocolate Beer Cupcakes
1 ½ cups all-purpose flour
1 cup packed brown sugar
1/3 cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup stout beer
½ cup canola oil
2 tablespoons white or apple cider vinegar
1 tablespoon pure vanilla extract

Irish Whiskey Buttercream
1 cup non-hydrogenated shortening (I use Spectrum Organics)
3 cups powdered sugar
1 teaspoon pure vanilla extract
2 to 5 tablespoons coconut milk
3 to 4 teaspoons Irish whiskey

To make the Chocolate Beer Cupcakes
Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners. In a large bowl, whisk together flour, brown sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together stout, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix. Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

To make the Irish Whiskey Buttercream
Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon nondairy milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the nondairy milk. Add whiskey, 1 teaspoon at a time, until desired taste. Beat on high for 2 more minutes until light and fluffy.

The Verdict: Pretty good, the cupcake part was delish, very light and moist. The frosting was ehhh, maybe just not used to the milk/butter less frosting? I'd change up the frosting next time.