Car Bomb Cupcakes!

Tis the season... well... as far as March goes, St. Patrick's day seems to get some attention, and who can deny some Guiness and Bailey's?



This is a bit of a mashup of a few recipes I've found around with some modifications...
so first off -- the chocolate stout cupcake!
This is a halfsies version of this recipe. My adaptation makes about 2 dozen good sized cupcakes, so unless you are going for feeding a small army, this size seems just right!

Ingredients- Cake

• 1 cup stout (such as Guinness)
• 1 cup (2 sticks) unsalted butter
• 3/4 cups unsweetened cocoa powder (preferably Dutch-process)
• 2 cups all purpose flour

• 2 cups sugar
• 
1/2 tablespoon baking soda
• 3/4 teaspoons salt
• 2 large eggs

• 2/3 cups sour cream

Preparation
For cake:
Preheat oven to 350°F. Place cupcake liners in cupcake/muffin tin. Butter/grease/PAM these.
Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among cupcake papers. Bake cakes until tester inserted into center of cakes comes out clean, about 20 minutes. Transfer cakes to rack; cool 10 minutes. Take cupcakes out, onto rack and cool completely.

BAILEY'S FROSTING:
[this is from HERE.]

Ingredients

• 8 ounces cream cheese, at room temperature
• 4 tablespoons butter, at room temperature
• 3 cups powdered sugar
• 3-4 tablespoons Baileys Irish Cream

In a medium bowl, blend together cream cheese, butter, and Bailey's. Gradually add powdered sugar, mixing well until it’s all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.



........so this is my first time trying this frosting. Anyone have a variation or other ideas of what might go well on here? I love the flavor of these cupcakes, as they're a more "grown up" flavor, and very rich, yet not over-sugary.