Cupcakes: Preheat oven to 350 degrees F. Line two 12 cup muffin tins with paper liners. Set aside.

Whisk together the flour, cocoa powder, baking soda, and salt in a large bowl. Set aside.

In a 2 cup measuring glass or small bowl, add the beer, coffee and vanilla extract.

Beat butter and both sugars in a stand mixer with the paddle attachment, until light and fluffy, about 1 minute. Add the eggs, one at a time. Making sure all eggs are fully incorporated.

With the mixer on low speed, add the flour mixture and beer mixture, alternating each mixture. Make sure to start with the flour mixture and end with the flour mixture.

Ladle the bottom and sides of the mixing bowl. You'll want to stir in any excess flour. Mix for another minute or so.

Scoop batter into paper muffin liners, filing each 3/4 full.

Bake 18-22 minutes, or until toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool completely before frosting.

Buttercream: In a stand mixer, beat shortening and butter on low until smooth. Gradually add the powdered sugar, 1 cup at a time, mixing until well combined.

Add vanilla extract and 2 tablespoons of the irish cream, mix until well blended. If you need to add more to thin it out add 1 tablespoon at a time. If the buttercream is to thin, add some powdered sugar to thicken it up slightly.

Beat together the frosting until it becomes light and fluffy.

Forst cupcakes and serve!