• Add Guinness to a small saucepan set over medium heat. Heat Guinness until it is reduced to about 1/2 cup. Set aside and allow to cool.
• Preheat the oven to 350°.
• Add cupcake liners to a muffin pan - note that this recipe makes 16 cupcakes.
• Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl until combined.
• In a large bowl, whisk the oil, brown sugar, eggs, greek yogurt, and vanilla together until completely smooth. Pour the wet ingredients into the dry ingredients, add the 1/2 cup reduced Guinness, then whisk until *just* combined. Do not over mix. The batter will be on the thinner side.
• Divide the the batter evenly into the liners. Use a cookie or ice cream scoop to assist in getting an even amount in each liner! Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

For the Baileys Whipped Cream :

• Meanwhile, make the Baileys Whipped Cream:
• Dissolve gelatin in 2 tablespoons of water as you prepare the other ingredients.
• Place a metal mixing bowl and whisk of a standing mixer into the freezer to chill for 5 minutes. You want them as cold as possible! Add cold heavy cream and Bailey's to the bowl with the powdered sugar. Whip on medium-high until stiff peaks form.
• As you continue to beat the whipped cream, slowly drizzle in liquid dissolved gelatin. Cover and chill until ready to frost.

For the Jameson Ganache:

• Add chocolate chips to a medium bowl.
• Pour whipping cream into a microwave safe glass dish. Microwave in 30 second increments until the cream is hot - it will be melting the chocolate chips. Alternatively, you can get the cream on the stovetop.
• Pour hot whipping cream over the chocolate. Add 2 tablespoons of butter and 1 tablespoon of the Irish whiskey. Allow to sit for 2 minutes.
• Using a fork or a small whisk, mix the ingredients until chocolate chips and butter are completely melted and the mixture is smooth.

To Assemble:

• Use a paring knife to remove the center of each cupcake. You'll want to rev about 1-2 teaspoons of the cupcake, which is where the ganache will go.
• Using a small spoon, add the Jameson Ganache to the center of each cupcake.
• You can either spoon the Bailey's whipped cream on to each cupcake, or transfer it to a piping bag and pipe on to each cupcake.
• Dust with cocoa powder. Keep refrigerated until ready to enjoy!