Delicious Dish Tuesday... Irish Car Bomb Cupcakes

It's that time of the week again... Delicious Dish Tuesday!! I am back once again participating with Eat, Drink and Be Mary, Coping with Frugality, and Full Time Mama for their weekly recipe link up.  This week is once again extra special because Alesha over at Full Time Mama has picked my peach crunch recipe to be her featured recipe this week!  Thanks so much Alesha!  I am so excited that you loved my Gram's Peach Crunch Recipe enough to share it with everyone!  I am also noticing a trend that when I am going to be picked at the featured recipe I always seem to have a recipe post that doesn't involve many pictures and has to do with cupcakes planned for that Tuesday.  Because yes, today I am going to share with you all my famous Irish Car Bomb Cupcakes recipe!  I have no idea where I originally found this recipe as I have been making it for a few years now... but I do know that EVERY TIME I make them they are a hit with my friends!

A little Car Bomb Inspiration for Cupcake Baking

Irish Car Bomb Cupcakes

Ingredients:
Cupcakes:
1 c. Guinness
1 c. butter, at room temperature
3/4 c. cocoa powder
2 c. flour
2 c. sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
2 eggs
2/3 c. sour cream

Whiskey Ganache Filling:
8 oz. bittersweet chocolate
2/3 c. heavy cream
2 Tbsp. butter, at room temperature
1 Tbsp. Jameson (the original recipe called for 2 tsp, but I crossed it out and wrote 1 Tbsp.)

Bailey's Frosting:
2 c. butter, at room temperature
5 c. confectioner's sugar
8 Tbsp. Bailey's Irish Cream (the original recipe called for 6 Tbsp, but I crossed it out and wrote 8)

Directions:
Cupcakes:
1. Preheat oven to 350.
2. Line 24 cupcakes cups with liners
3. Bring the Guinness and butter to a summer in a heavy, medium saucepan over medium heat.
4. Add the cocoa powder and whisk until the mixture is smooth, cool slightly
5. Whisk the flour, sugar, baking soda and salt in a large bowl to combine.
6. Using an electric mixer, beat the eggs and sour cream on medium speed until combined.  Then add the Guinness-chocolate mixture to the eggs and beat to combine.
7. Reduce the speed to low to add the flower mixture, beating briefly.
8. Fold the batter until completely combined using a spatula
9. Divide the batter evenly among the cupcake liners and bake for 17 minutes.
10. Cool the cupcakes on a wire rack.
Whiskey Ganache Filling:
11. Finely chop the chocolate and transfer it to a pyrex bowl
12. Heat the cream until simmering and pour it overt the chocolate.  Let it stand for 1 minute.
13. Stir the chocolate and cream mixture until smooth
14. Add butter and Jameson and stir until combined
15. Let the ganache cool until thick
Filling the Cupcakes:
16. Use a cupcake hole cutter (I have this little gadget that hollows out cupcakes) or a 1" round cookie cutter, cut the centers out of the cooled cupcakes (you are going to want to go about 2/3 of the way down)
17. Spoon the ganache into the centers of the cupcakes

Filled Cupcakes

Bailey's Frosting:
18. Whip the butter using a whisk attachment on medium-high speed, scraping the sides of the bowl occassionally
19. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated
20. Add the Bailey's increasing the speed back to medium-high and whipping for another 2-3 minutes until the icing is fluffy.
21. Frost the cupcakes.
22. Enjoy!