• 1 cup stout (Guinness or other Irish full-bodied beer)
• 1 cup butter (2 sticks)
• ¾ cup unsweetened cocoa powder
• 2 cups flour
• 2 cups sugar
• 1½ tsp baking soda
• ¾ tsp salt
• 2 large eggs
• ⅔ cup sour cream

Ganache Filling

• 8 oz bittersweet chocolate
• ⅔ cup heavy cream
• 2 tbsp butter, room temperature
• 1-2 tbsp of Irish whiskey

Frosting

• 3-4 cups confectioners sugar
• ½ cup butter (1 stick), room temperature
• 4 oz (2 nips) of Bailey's Irish Cream or other Irish cream liqueur

Special Equipment

• cupcake tins
• cupcake liners

Bake Cupcakes

1. Preheat oven to 350º. Line 24 cupcake tins with liners
2. Bring stout and 1 cup of butter to a simmer in a large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Let cool slightly
3. In a medium bowl, whisk together flour, sugar, baking powder and ¾ tsp of salt to blend
4. In a large bowl beat eggs and sour cream to blend. Add the stout chocolate mixture and beat to combine. Add flour mixture and beat briefly on a slow speed. Using a spatula, fold batter until completely combined
5. Divide batter and bake until tester comes out clean or about 17 minutes

Make Ganache Filling

1. Chop up the chocolate and transfer it to a heatproof bowl
2. Heat the cream in a saucepan until it is simmering and pour it over the chocolate. Let this sit for a minute and stir until smooth
3. Add the butter and whiskey, stir to combine. Let this cool until thick. (You can refrigerate it so that it’s nice and thick)
4. Once your cupcakes are cool enough, poke each cupcake in center to create a well. Pipe ganache into these wells

Make Frosting

1. Whip the butter in the bowl of an electric mixer for several minutes
2. Slowly add powdered sugar and combine. Mix in Bailey's
3. Pipe frosting onto cupcakes