Here is a recipe for Irish Car Bomb Cupcakes. I found this on Pinterest and I am dying to make them! Guess it will just have to wait till I'm off on Sunday.
This recipe makes 24 cupcakes
Cupcake:
1 cup Guinness stout
1 cup unsalted butter, at room temperature
¾ cup Dutch-process cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons 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 Irish whiskey
Baileys Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Baileys Irish Cream
Cupcakes:
Preheat oven to 350 F. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Beat the eggs and sour cream until well mixed. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a toothpick stuck into the center comes out clean, approx 15-17 minutes. Remove the cupcakes from the pan and set aside to cool.
Whiskey Ganache Filling:
Finely 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, 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 be piped.
Filling the Cupcakes:
Using a large icing/decorating tip, cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping bag with a wide tip and fill the holes in each cupcake to the top.
Baileys Frosting:
Using the whisk attachment of a stand mixer, whip the butter on medium-high speed, scraping the sides of the bowl occasionally. Reduce the speed to low and gradually add the powdered sugar. Add the Baileys, increase the speed to medium-high and whip until it is fluffy.
Bon Apetite!
