Irish Car Bomb Cupcakes

For the Cupcakes:

• 1 cup (230 ml) Guinness stout
• 1 cup (227 g) unsalted butter, at room temperature
• ¾ cup (64.5 g) Dutch-process cocoa powder
• 2 cups (250 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• 1½ teaspoons (1.5 teaspoons) baking soda
• ¾ teaspoons (0.75 teaspoons) salt
• 2 eggs
• ⅔ cup (153.33 ml) sour cream

For the Whiskey Ganache Filling:

• 8 ounces (226.8 g) bittersweet chocolate, finely chopped
• ⅔ cup (158.67 ml) heavy cream
• 2 tablespoons butter, at room temperature
• 2 teaspoons Irish whiskey

For the Bailey's Frosting:

• 2 cups (454 g) unsalted butter, at room temperature
• 5 cups (600 g) powdered sugar
• 6 tablespoons Bailey's Irish Cream

Make the Cupcakes:

• Preheat oven to 350 degrees F.
• Line two standard muffin tins with liners.
• Place the Guinness and butter in a medium saucepan and bring to a simmer over medium heat.
• Add the cocoa powder and whisk until the mixture is smooth.
• Remove from the heat and cool slightly.
• In a medium bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
• Using an electric mixer, beat the eggs and sour cream on medium speed until combined.
• Add the Guinness-chocolate mixture to the egg mixture and beat just to combine.
• Reduce the speed to low, add the flour mixture and beat just until it starts to come together, about 30 seconds.
• Using a rubber spatula, fold the batter until completely combined.
• Divide the batter among the cupcake liners.
• Bake until a thin knife inserted into the center comes out clean, about 17 minutes.
• Cool for 5 minutes in the pan, then remove the cupcakes to a wire rack to cool completely.

Make the Whiskey Ganache Filling:

• Place the chocolate in a heatproof bowl.
• Place the heavy cream in a small saucepan and bring to simmer over medium heat.
• Immediately pour it over the chocolate, then let it sit for two minutes.
• Using a rubber spatula, gently stir the mixture from the center outward until smooth.
• Add the butter and whiskey and stir until combined.
• Let the ganache cool until thick but still soft enough to be piped, about 30 minutes. (If it becomes too stiff, simply give it a good whisk and it will loosen up.)

Fill the Cupcakes:

• Using a paring knife, cut the centers out of the cooled cupcakes, going about two-thirds of the way down.
• Using a cookie scoop or spoon, divide the prepared ganache between the centers of the cupcakes.

Make the Baileys Frosting:

• Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally.
• Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated.
• Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
• Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired.
• Store the cupcakes in an airtight container at room temperature for up to 4 days.

The cupcakes in the photos were decorated with an Ateco #827 tip.