Heat over to 350 F degrees. Line a baking sheet with parchment paper
Whisk together dry ingredients and set aside.
Melt butter and chocolate together over low heat and set aside to cool.
Beat egg whites and set aside.
Add beer, vanilla, and sugar to melted chocolate and butter mixture.
Mix baking powder into sour cream.
Beat remaining two eggs and egg yolks into chocolate mixture until well incorporated.
Combine chocolate mixture with sour cream and dry ingredients.
Fold in egg whites
Distribute batter in cupcake pan and bake for 16-20 minutes.
Cool mixer bowl and whisk attachment in freezer for 10 minutes prior to starting.
Pour gelatin over water and allow to “bloom” for 10 minutes. Dissolve completely with warm water.
Beat whipping cream until stiff peaks form.
Slowly add Baily’s and dissolved gelatin, beating until incorporated.
Place in the fridge to cool
Beat butter until light and fluffy
Add sugar and beat until incorporated
Add whiskey slowly until incorporated
Add milk until incorporated
Assembly Use the back of a cupcake tip to hollow out the centers of cupcakes. Using a pastry bag fill each with whipped filling. Frost with whiskey frosting and decorate with chocolate shavings. Enjoy!