NEW YORK (WLNY) – When people think of St. Patrick’s Day they think of corned beef, Irish soda bread and beer.

So why not shake things up a bit by making some super easy and super delicious Stout and Baileys Cupcakes?

More: NYC’s 8 Best St. Patrick’s Day Sweets

The Couch brought in Alison Mahoney, The Singing Baker, to show us how to make delicious cupcakes — these treats will make your friends green with envy.

Find the recipes below. For more from Alison, visit her website or follow her on Twitter.

Chocolate Stout Cupcakes

1/2 cup Non Dairy Milk (Rice Milk, Almond Milk, or Soy Milk)

1 tsp Apple Cider Vinegar

1/2 cup Stout Beer – preferably Chocolate Stout or Guinness

1/3 cup Grapeseed oil or any light oil

1 ½ tsp vanilla

1/2 cup sugar

1 cup flour

1/3 + 2 tbsp cocoa

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Preheat oven to 350

In a liquid measuring cup pour the non-dairy milk and add the teaspoon of apple cider vinegar and set aside. Meanwhile sift together all of the dry ingredients in the bowl of your mixer.  Add the “milk,” the oil, the sugar, and vanilla and mix together. Slowly pour in the stout beer and mix until just incorporated.  Do not over mix. Pour the batter into lined cupcake tins and bake for 15-20 minutes or until a toothpick comes out clean.

Baileys Buttercream 

1/2 cup (two sticks) of Butter – one stick cold the other cool

4 cups Confectioners Sugar – sifted

1.7 Ounces of Baileys Irish Cream

In a stand mixer, place the butter and give it a quick mix. Add half of the Baileys and incorporate.  Add the confectioners sugar 2 cups at a time and slowly add the rest of the Baileys.  Whip for 3-5 minutes until the frosting is creamy and whipped texture.