For chocolate cupcakes:
1 cup Guinness® stout
16 Tablespoons unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ teaspoon baking soda
¾ teaspoon salt
2 large eggs
2/3 cup light sour cream
For ganache filling:
2 cups semi-sweet chocolate chips
2/3 cup heavy cream
2 Tablespoons butter, slightly softened
1 Tablespoon Jameson® whiskey
For buttercream frosting:
8 Tablespoons unsalted butter, slightly softened
3 cups powdered sugar
4 Tablespoons Baileys® Original Irish Cream
1 Tablespoon milk
Preheat oven to 350 degrees.
Line cupcake pans with paper liners. In a small saucepan, heat stout and butter over medium heat. Add the cocoa powder and whisk until smooth. Remove from heat and allow to cool slightly while preparing dry ingredients.
In a medium mixing bowl, combine the flour, sugar, baking soda and salt. In a large mixing bowl beat together the eggs and sour cream with an electric mixer. Add the stout-butter mixture and beat just to combine. Gradually add the dry ingredients to the wet, mixing on low speed just until incorporated.
Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake about 17 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate still isn’t melted, heat over a double boiler or in the microwave in 10 second increments. Add the butter and whiskey and stir until combined.
Allow the ganache to cool and thicken. Meanwhile, cut out a portion from the center of the cupcake using a small knife or cupcake corer. Transfer the ganache to a piping bag or simply use a spoon to fill the holes in each cupcake.
To make the frosting, cream the butter with an electric mixer until light and fluffy. Gradually add the powdered sugar mixing well. Add the Baileys and milk in just a little at a time until it reaches a good consistency for piping or spreading.
Once the cupcakes have completely cooled, decorate as desired.
Makes 24 cupcakes.