This recipe comes from The Brown-Eyed Baker. It’s her most requested recipe on her site. And it’s a great site! Go visit!

Cupcakes:

• 1 cup Guinness stout
• 1 cup unsalted butter, at room temperature
• 3/4 cup Dutch-process cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoons salt
• 2 eggs
• 2/3 cup sour cream

For the Whiskey Ganache Filling:

• 8 ounces bittersweet chocolate, finely chopped
• 2/3 cup heavy cream
• 2 tablespoons butter, at room temperature
• 2 teaspoons Irish whiskey

For the Baileys Frosting:

• 2 cups unsalted butter, at room temperature
• 5 cups powdered sugar
• 6 tablespoons Bailey’s Irish Cream

Make the Cupcakes: Preheat oven to 350 degrees F. Line two standard muffin tins with liners.

Melt butter with Guinness in a small saucepan. Add cocoa powder. Cool slightly.

Whisk together the flour, sugar, baking soda, and salt; set aside.

Beat the eggs and sour cream. Add the Guinness-chocolate mixture mix to combine. Add the flour mixture and mix just until it starts to come together. Fold the batter with a spatula until completely combined. Divide the batter among the cupcake liners. Bake about 17 minutes or until a tester comes out clean. Cool for 5 minutes in the pan, then remove the cupcakes to a wire rack to cool completely.

Make the Whiskey Ganache Filling: Place the chocolate in bowl. Heat the heavy cream to a simmer. Immediately pour it over the chocolate, then let it sit for two minutes. Gently stir until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

Fill the Cupcakes: Using a paring knife, cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Using a cookie scoop or spoon, divide the prepared ganache between the centers of the cupcakes.

Make the Baileys Frosting: Whip the butter until very light – about 5 minutes. On low speed, gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

Frost the cupcakes and decorate with sprinkles, if desired.