Preheat oven to 350 degrees F (180 degrees C).
In a medium bowl, combine the All-Purpose Flour (1 1/4 cup), Baking Powder (1/2 teaspoon), Salt (1/4 teaspoon), and Ground Cinnamon (1/2 teaspoon). Mix well.
In a stand mixer, cream together the Cream Cheese (1/2 cup) and Butter (5 tablespoon). Add the Granulated Sugar (1/2 cup), Brown Sugar (1/2 cup), and Vanilla Extract (1/2 teaspoon). Mix together until smooth.
Add the Egg (2) and Bailey's® Irish Cream (1/2 cup), continuing to mix until well incorporated. Slowly add the flour mixture to the stand mixer, making sure to scrape down the sides as needed. Mix until well blended.
Place 16 cupcake liners into muffin pans and equally divide batter into each cupcake liner, about 1/2 way full.
Bake cupcakes for 15 minutes, or until toothpick inserted in the center comes out clean. Remove from oven and cool completely.
Place Heavy Cream (2/3 cup) in a small saucepan and bring to a simmer over low heat. Stir in the White Chocolate Chips (1 cup) until melted, then add the Butter (2 tablespoon). Stir until well blended.
Remove from the stove top and add the Jameson Irish Whiskey (3 teaspoon). Whisk until smooth. Allow mixture to cool to room temperature, then place in the fridge for 1/2 hour to cool more. Mixture will thicken as it cools.
While mixture is cooling, scoop out the centers of the cupcakes and discard or eat. I use the small end of melon ball scooper. Once mixture is ready, fill each cupcake with the chocolate filling. Then brush tops with remaining filling. Return cupcakes to the fridge.
For frosting, place Guinness® Extra Stout Beer (1 cup) in a small saucepan and bring to a boil over medium heat. Boil for 15 minutes, until beer is reduced to about a 1/4 cup of liquid. Remove the pan from the heat.
Add the Ghirardelli® 60% Cacao Bittersweet Chocolate Chips (1/2 cup). Stir until chocolate is melted. Set aside to cool and thicken. Add the Powdered Confectioners Sugar (4 cup) and Hershey's Special Dark Cocoa Powder (1/4 cup) to a stand mixer.
Mix on low until well blended. Then add the Vegetable Shortening (3/4 cup), Vanilla Extract (1/2 teaspoon), and beer/chocolate mixture. Mix on medium speed until the frosting starts to come together.
Add Milk (4 tablespoon), 1 tablespoon at a time, until frosting becomes light and fluffy. With a spatula, or your favorite pastry bag and tip, frost each cupcake. Enjoy!