Cupcakes
Whisk together:
1 c Guinness
9 Tbsp butter, melted
Whisk in:
1 3/4 c unsweetened cocoa
2 c brown sugar
Set aside.
In a separate bowl, whisk together:
3/4 c sour cream
2 eggs
1 1/2 tsp vanilla
Add to the Guinness mixture.
Fold in:
2 c flour
2 1/2 tsp baking soda
Line muffin tin with cupcake liners.
Bake @ 350 for 16-20 minutes (25 minutes for big muffin size) or until tooth pick comes out clean.
Cool completely.
Ganache Filling
Place in a bowl:
12 oz bittersweet chocolate chips
Set aside.
In a pot, heat until simmering:
1 c heavy cream
Pour over chocolate.
Let set for a minute to melt chocolate.
Whisk until smooth.
Add:
1 Tbsp butter
3-4 Tbsp Bailey’s Irish Cream
Stir until combined.
Let cool until thick enough to pipe.
Cut out a hole in the center of each cupcake.
Pipe ganache into cupcakes.
Frosting
In a large mixing bowl, beat:
2 sticks butter, at room temperature
Add:
6-8 Tbsp Bailey’s
Splash of whiskey (a little goes a long way!)
Mix at low speed.
On low, gradually add:
2 1/2 to 3 c powdered sugar
Frost or pipe on cupcakes.
