IRISH CAR BOMB CUPCAKES
Steps:
- Preheat to 350 and line a muffin tin with papers. In a small saucepan, bring the Guinness and the butter to a simmer, then add the cocoa powder. Whisk together until smooth and set aside to cool. The mixture might not come completely together, it's OK. Just mix it the best you can. Make sure there are no lumps. Beat the eggs and sour cream together. Slowly add in the cocoa mixture, so that you don't cook the eggs. Beat in the baking soda and salt, then sugar. Stir in the flour last. The mixture should be slightly runny. Fill the muffin cups 3/4 of the way and bake for 18 minutes or until a toothpick comes out mostly clean. Don't worry too much about under-baking. Once the cupcakes are baked and cooled, use an apple corer or other utensil to dig out the center. You want to go almost to the bottom, and the hole should be about ½" in diameter. For the ganache, heat the cream until simmering, then pour it over the chocolate chips and let them sit for a minute. The heat from the cream should be enough to melt the chips. Stir together and add in the butter and whiskey. If you need to, you can put this back over a double boiler or nuke it for a few seconds if it's not warm enough. Try not to heat it too much as you want it to be a little cooler to fill the cupcakes. Spoon the ganache into the holes in the cupcakes and allow to cool and set. Now you can freeze the cupcakes, or frost them. If you freeze them, they should last a few days, and you can take them out a couple hours before frosting them and serving them. To make the frosting, whip the butter until it's nice and light - definitely take the time to do this. Add in the powdered sugar 1-2 tablespoons at a time. Once you've got the full 4-5 cups of sugar in there (stop-when the consistency is like frosting!), add the Bailey's. If it makes the frosting runny add a couple more tablespoons of powdered sugar. If you want to dye the frosting, add in a few drops of food coloring! Use a piping bag to frost your cupcakes.
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