Irish Car Bomb Cupcakes

browneyedbaker.com

Kerri Weitzel

subheading: For the Cupcakes:

1 cup ( 230 ml) Guinness stout

1 cup ( 227 g) unsalted butter, at room temperature

¾ cup ( 64.5 g) Dutch-process cocoa powder

2 cups ( 250 g) all-purpose flour

2 cups ( 400 g) granulated sugar

1½ teaspoons ( 1.5 teaspoons) baking soda

¾ teaspoons ( 0.75 teaspoons) salt

2 eggs

⅔ cup ( 153.33 ml) sour cream

subheading: For the Whiskey Ganache Filling:

8 ounces ( 226.8 g) bittersweet chocolate, finely chopped

⅔ cup ( 158.67 ml) heavy cream

2 tablespoons butter, at room temperature

2 teaspoons Irish whiskey

subheading: For the Baileys Frosting:

2 cups ( 454 g) unsalted butter, at room temperature

5 cups ( 600 g) powdered sugar

6 tablespoons Bailey's Irish Cream

Directions at browneyedbaker.com

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