- 1 cup Guinness Draught
- 1 cup unsalted butter, softened,
- ¾ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 eggs
- 2/3 cup sour cream
- 4 ounces unsweetened baking chocolate
- 4 ounces semi-sweet baking chocolate
- 2 tablespoons butter
- 2/3 cup heavy cream
- 1 tablespoon Kahlua
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- ¼ cup Bailey’s Irish Cream
- 4 cups powdered sugar
- Preheat oven to 350 degrees F.
- Line two muffin tins with cupcake papers (24 total). Spray kitchen pan spray over tops of pans and muffin papers. Set aside.
- In a large microwave safe bowl heat beer and butter until hot and the butter has melted.
- Remove from microwave and whip in cocoa powder.
- Sift flour, sugar, baking powder and salt in a separate bowl and then stir into first bowl until combined.
- In a small bowl beat eggs with sour cream. Add this into large bowl and mix with wooden spoon until combined.
- Using an ice cream scoop, divide the batter evenly between the 24 cups.
- Bake for 17-20 minutes or until they have fully risen and a tooth pick inserted into center comes out clean.
- Move to wire racks to cool completely.
- In a microwave safe bowl, place all filling ingredients and heat until the chocolate has melted, stirring a few times during heating to combine. Whip and set aside to cool. The mixture needs to cool enough to be thick but not so much that it hardens up. The consistency should be like soft peanut butter.
- Make the frosting by beating the softened cream cheese in a stand mixer with a paddle attachment until creamy. Add the softened butter and beat again until combined and creamy, scraping bowl as needed.
- Alternate adding powdered sugar and Baileys mixing slowly and scraping bowl as you go.
- To assemble cupcakes, use an apple corer and core out the center of each cup cake, going about ¾ of the way down.
- Place the chocolate ganache in a piping tube with a straight round tip and squeeze into each hole, dividing the ganache evenly between the 24.
- Place the frosting in a large pastry bag with a star tip and decorate each cup cake, using up all of the frosting.
- Store in an air-tight container.