These cupcakes are amazing and you need to try them. It has taken me awhile to post this recipe, but don't let it take you as long to make it. Everyone who had these cupcakes raved about them and I had people ask for the recipe. When I make these again, I won't go to the trouble of making the ganache to fill the cupcakes. Although the filling was good, the cupcakes really don't need it. I made some with and without the filling and many people preferred the ones without. These are perfect for St. Patrick's Day, which is when I made them.

Guinness and Bailey’s Irish Cream Cupcakes

Makes 24 cupcakes

Ingredients:
For the Guinness chocolate cupcakes:
1 c stout (Guinness)
16 T unsalted butter
¾ c unsweetened cocoa powder
2 c all-purpose flour
2 c sugar
1½ t baking soda
¾ t salt
2 large eggs
2/3 c sour cream

For the Bailey’s ganache filling:
8 oz. bittersweet chocolate, finely chopped
2/3 c heavy cream
2 T butter, at room temperature
2 t Bailey’s Irish cream

For the Bailey’s buttercream frosting:
8 T unsalted butter, at room temperature
3-4 c confectioners’ sugar, sifted
4-8 T Bailey’s Irish cream

Directions:
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey’s and stir until combined.

Set aside to let the ganache cool until it is thick enough to be piped. You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling. Also, don't let the ganache become too set or you won't be able to pipe into the cupcakes. Meanwhile, cut out a portion from the center of the cupcake using the cone method (use a paring knife or apple corer). Once the ganache has reached the correct consistency, transfer it to a plastic bag and snip the end off to pipe it into the cupcakes.

To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost and eat!

Source: from Annie's Eats, and originally adapted from Smitten Kitchen