irish car bomb cupcakes

cupcakes:

1. preheat oven to 350°F. line twenty four cupcake cups with liners.

2. bring one cup stout and one cup butter to simmer in heavy large saucepan over medium heat. add cocoa powder and whisk until mixture is smooth. cool slightly.

3. whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.

4.using electric mixer, beat eggs and sour cream in another large bowl to blend.

5.add stout-chocolate mixture to egg mixture and beat just to combine. add flour mixture and beat briefly on slow speed. using rubber spatula, fold batter until completely combined.

6. divide batter among cupcake liners, filling them 2/3 to 3/4 of the way.

7. bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about seventeen minutes. cool cupcakes on a rack completely.

ganache filling:

1. chop the chocolate and transfer it to a heatproof bowl. heat the cream until simmering and pour it over the chocolate. let it sit for one minute and then stir until smooth. add the butter and whiskey. stir until combined.

2. fill the cupcakes: let the ganache cool until thick but still soft enough to be piped. meanwhile,cut a one inch round center out of the cooled cupcakes, about 2/3 of the way down. fill the cupcakes with filling

frosting:

1. whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes, until light and fluffy. slowly add the powdered sugar, a few tablespoons at a time.

2. when the frosting looks thick enough to spread, drizzle in the Baileys and whip until combined.

3. ice and decorate the cupcakes.