Notes

• This recipe is inspired by Brown Eyed Baker.
• These are Irish cupcakes -- use Irish booze to do them justice. 

TRIPLE IRISH CUPCAKES

INGREDIENTS

Cake

• 1 cup Guinness stout
• 1 cup unsalted butter, at room temperature
• 3/4 cup cocoa powder
• 2 cups all-purpose flour
• 2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 eggs
• 2/3 cup sour cream

Whiskey Ganache Filling

• 8 ounces bittersweet chocolate
• 2/3 cup heavy cream
• 2 tablespoons butter, at room temperature
• 2 teaspoons Jameson Irish whiskey

Frosting

• 2 cups unsalted butter, at room temperature
• 5 cups powdered sugar
• 6 tablespoons Bailey's Irish Cream

DIRECTIONS

Cupcakes

• Preheat oven to 350F.
• Line cupcake pan.
• Bring Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add cocoa powder and whisk until the mixture is smooth. Cool slightly.
• Whisk flour, sugar, baking soda, and salt in a large bowl to combine. 
• In a bowl of a stand mixer, beat the eggs and sour cream on medium speed until combined. 
• Add the Guinness-chocolate mixture to the egg mixture and beat just to combine.
• Reduce the speed to low, add the flour mixture and mix briefly. 
• Using a rubber spatula, fold the batter until completely combined. 
• Fill cupcake liners 2/3 full with batter.

Whiskey Ganache Filling

• Finely chop the chocolate and transfer to a heatproof bowl.
• Heat the cream until simmering and pour it over the chocolate. 
• Let mixture sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. 
• Add the butter and whiskey and stir until combined.
• Let the ganache cool until thick, but still soft enough to pipe.
• Remove the center of the cupcakes, making sure to leave at least 1/3 of the cupcake bottom. Transfer the ganache to a piping bag with a wide tip and fill the holes in each cupcakes to the top.

Frosting

• Using the whisk attachment of a stand mixer, whip the butter on medium-high for five (5) minutes, scraping the sides of the bowl occasionally.
• Reduce the speed to medium-low and gradually add the powdered sugar until fully incorporated. 
• Add the Bailey's, increase the speed to medium-high and whip for another 2-3 minutes until light and fluffy.
• Using your favorite decorating tip, frost the cupcakes and decorate as desired.