Irish Car Bomb Cupcakes

A friend of mine recently introduced these to me and they were amazing!

Guiness Chocolate cupcakes:
1 c. Guiness
1 c. unsalted butter
3/4 c. unsweetened cocoa powder
2 c. all-purpose flour
2 c. sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
2 large eggs
2/3 c. sour cream

Preheat oven to 350.  Bring the stout and butter to a simmer.  Add cocoa powder and whisk until smooth. Let the mixture cool and whisk flour, sugar, baking soda, and salt in a separate bowl.  Beat eggs, and sour cream n a third bowl.  Add the stout mixture to the egg mixture (why the stout butter mixture *must* be cool).  Beat the mixture until it is just smooth.  Slowly add the flour mixture to the mixer and beat on low speed until smooth.  Divide and pour into cupcake liners and bake for roughly 17 mins.  Let cupcake cool on a cooling rack.

Whiskey Ganache:
8 ounces of bittersweet chocolate
2/3 c. of heavy cream
2 tbs. butter
3 to 4 tbs. Irish Whiskey

Chop the chocolate and place in a stainless steel bowl.  Boil water and place steel bowl on top of boiling water.  Stir the chocolate *constantly* until smooth.  Add the cream, butter, and whiskey.  Mix until smooth and remove from heat.  Pour into a piping bag when mixture is semi-cool and set aside.

In the meantime, core the cupcakes using a cupcake corer.  I have had several and the one I currently use is from Sur La Table.  (Click the link to view the cupcake corer!) Or in a pinch, you can use a grapefruit knife and cut holes in each cupcake.

Bailey's Frosting:
3 to 4 c. powdered sugar
1 stick of unsalted butter (room temp)
3 to 4 tbs. Bailey's Irish Cream

Whip butter in mixer until it is light and fluffy.  Slowly add powdered sugar until the frosting is thick and almost spreadable.  Finally, add Bailey's and whip until mixed.  Add to a piping bag and frost cupcakes immediately.
Enjoy!