Carbomb Cupcakes

By svarjan

Ingredients

• Cupcakes:
• 1 cup Guinness
• 1 cup unsalted butter
• 3/4 cup cocoa powder
• 2 cups all purpose flour
• 2 cups sugar
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 2 large eggs
• 2/3 cup sour cream
• Jameson Ganache:
• 8 ounces bittersweet chocolate
• 2/3 cup heavy cream
• 2 Tbs. butter, room temperature
• 2 tsp Jameson {or any Irish whiskey}
• Bailey's Buttercream:
• 1 cup butter
• 5 cups confectioners sugar
• 6-8 Tbs. Bailey's, depending on your taste

Details

Servings 350
Adapted from messylittlebaker.blogspot.com

Preparation

Step 1

Cupcakes:
Preheat oven to 350 degrees. Fill cupcake pans with liners {makes 24 cupcakes}.

In a large sauce pan, bring the Guinness and butter to a simmer. Add the cocoa powder and whisk until smooth. Allow to cool slightly.

Whisk flour, sugar, baking soda and salt together in a large bowl. In a separate bowl of an electric mixer, beat together eggs and sour cream. Add the chocolate-Guinness mixture and mix until combined. On low speed, add flour mixture and bet until blended.

Fill the cupcake liners 2/3 of the way. Bake until a tooth pick inserted in the center comes out clean, about 16-18 minutes. Remove from the pan and let cool completely on a wire rack.


Ganache:
Place chopped chocolate in a heat proof bowl. Heat the cream until simmering and pour over the chocolate. Stir until smooth. Add the butter and whiskey and continue to stir until well combined.

Let the ganache cool until pip able consistency. Cut the centers out of the cupcakes {about 2/3 of the way deep}, either with a knife or a piping tip as shown above. Fill the centers with the ganache.

Buttercream:
Cream butter in the bowl of an electric mixer until fluffy. Add sugar on low until incorporated then increase to medium speed. Add in Bailey's and beat until well combined.

Pipe icing onto cupcakes and serve! {add any additional toppings if you wish}