Irish Car Bomb Cupcakes
Ingredients: Makes 12 Cupcakes
For the cupcakes:
• 1/2 cup Guinness stout
• 1 stick unsalted butter, at room temperature
• 6 tablespoons Dutch-process cocoa powder
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 3/4 teaspoon baking soda
• 1/4 + 1/8 teaspoons salt
• 1 egg
• 1/3 cup sour cream
For the Jameson dark chocolate ganache filling:
• 4 ounces bittersweet chocolate
• 1/3 cup heavy cream
• 1 tablespoon butter, at room temperature
• 1 1/2 teaspoons Jameson Irish whiskey
For the Baileys buttercream frosting:
• 2 sticks unsalted butter, at room temperature
• 2 1/2 cups powdered sugar
• 3 tablespoons Bailey’s Irish Cream
Preheat oven to 350 degrees, and line a cupcake or muffin pan with 12 cupcake liners. In a medium saucepan over medium heat, bring Guinness and butter to a simmer. Add the cocoa powder and whisk until smooth. Remove from heat and allow to cool slightly. In a large bowl, stir flour, sugar, baking soda, and salt to combine. In a standing mixer, beat the egg and sour cream until combined. Slowly add the Guinness and chocolate mixture, and stir until combined. Add flour mixture, and continue stirring until completely combined. Fill each cupcake liner to 2/3 full, and bake until a toothpick inserted into the center of a cupcake comes out completely clean, about 17-20 minutes. Remove cupcakes from pan, and allow to cool completely on rack.
Finely chop the chocolate, and place in heat-safe bowl. In a small saucepan, heat cream until simmering, and pour over the chocolate. Allow to sit for 1-2 minutes, and then stir using a rubber spatula until smooth. Add butter and whiskey, and continue stirring until combined. Let cool while you prepare the buttercream.
Baileys Buttercream Frosting:
Using the whisk attachment in your standing mixer, whip butter on high speed for five minutes. Reduce speed to low (unless you want to cover your kitchen and, ahem, camera, in a fine mist of powdered sugar), and gradually add powdered sugar until incorporated. Add the Baileys, and increase speed to whip for another 2-3 minutes.
Assemble the Cupcakes:
Using a paring knife, carefully cut a cone-shaped hole about 2/3 of the way down into the cooled cupcakes, eating the removed cupcake centers as you work. Transfer the ganache to a piping bag with a wide tip, and fill the cupcakes with the ganache. Fill another pastry bag with the buttercream, and pipe onto the tops of cupcakes. Finish with sprinkles, if you like. Enjoy!