Ingredients

for the chocolate cupcakes:

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

for the ganache filling:

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

for the Baileys frosting:

• 3 to 4 cups confectioner sugar
• 1 stick unsalted butter, room temperature
• 3 to 4 tablespoons Baileys

Instructions

for the cupcakes:

1. Preheat oven to 350°F. Line 24 cupcake cups with liners.
2. Bring the stout and butter to a simmer in a large saucepan over medium heat. Add the cocoa powder and whisk until smooth. Cool.
3. Whisk together the flour, sugar, baking soda, and 3/4 teaspoon salt in a bowl.
4. In a separate bowl with an electric mixer, beat the eggs and sour cream together, adding the stout-chocolate mix to eggs to combine.
5. Add the flour mixture and beat briefly on slow speed. Use a spatula to fold better until completely combined.
6. Pour batter into lined cupcake tin, filling cups about 2/3 to 3/4 full. Bake cakes until toothpick comes out clean. Cool completely.

for the filling:

1. Chop the chocolate and transfer to heatproof bowl.
2. Heat cream in a separate bowl until simmering and pour over chocolate. Let sit for one minute and stir until smooth.
3. Add the butter and whiskey and stir until combined.

for the frosting:

1. Whip the butter in bowl of electric mixer until light and fluffy. Slowly add powdered sugar. When frosting is thick, drizzle in Baileys and whip until combined.

to serve:

1. Using a small round cookie cutter, cut out the center of the cupcake so there is a little crevice to fill with ganache.
2. Place ganache into a piping bag and fill each cupcake hole to the top.
3. In a separate piping bag, add the frosting and ice and decorate cupcakes as desired.