Stout Cupcakes with Whiskey Buttercream

For cake:Preheat oven to 350 degrees and line 2 cupcake trays with paper cupcake liners, set aside. In a medium sized mixed bowl add both flours, sugar, cocoa powder, baking soda, kosher salt and espresso powder, set aside. In a large mixing bowl whisk together beer, milk, vegetable, vanilla bean paste, eggs and Greek yogurt. In a few batches stir in the flour mixture until completely combined. Fill each cupcake liner a little more than 1/2 full and bake for about 20 minutes until a toothpick inserted in the middle comes out clean. Let the cupcakes cool and then frost. For frosting:In a bowl of an electric mixer add butter. Mix on medium high speed till creamy. While the mixer is running slowly add the powdered sugar, one cup at a time. Once all the powdered sugar is incorporate add in Irish whiskey, vanilla bean paste and salt. Beat together until fluffy. Add frosting to the piping bag and pipe on the frosting.