Chocolate, Whiskey, & Beer Cupcakes

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Chocolate. Beer. Bailey’s. —I’m pretty sure you don’t need any more convincing.

Guinness Chocolate Cupcakes

• 1 cup stout (such as Guinness)
• 2 sticks unsalted butter
• ¾ cup unsweetened cocoa powder
• 2 cups all purpose flour
• 2 cups sugar
• 1 ½ teaspoons baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 2/3 cup sour cream

Ganache Filling

• 8 oz. bittersweet chocolate, chopped
• 2/3 cup heavy cream
• 2 tablespoons butter, room temperature
• 1 to 2 teaspoons Irish whiskey

Bailey’s Frosting

• 1 stick unsalted butter, room temperature
• 3 to 4 cups confectioner’s sugar
• 4 tablespoons Bailey’s Irish Cream (or milk)

Make the cupcakes: Preheat oven to 350°F. Line cupcake tins with liners. Bring 1 cup stout and 2 sticks of butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and ¾ teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Fill muffin tins with batter and bake about 17 minutes. Cool cupcakes on a rack completely.

Make the ganache filling: Chop the bittersweet 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 stir until smooth… this should sufficiently melt the chocolate, but if it doesn’t you may pop it in the microwave for a few seconds at a time, stirring in between, until melted. Add the butter and whiskey (if you’re using it) and stir until combined.

Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped— it won’t take but 30 minutes. Meanwhile, cut the centers out of the cooled cupcakes (about 1 inch diameter circles, going 2/3 of the way down the cupcake). Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to top.

Make the frosting: Whip the butter in the bowl of an electric mixer for several minutes. Slowly add the powdered sugar, a few tablespoons at a time. When frosting is thick enough to spread (and tastes just right), drizzle in Bailey’s, whip until combined….(at this point I added food coloring, because I made these for Valentine’s Day). Frost and decorate to your liking. Eat and enjoy!

Adapted from www.smittenkitchen.com