Chocolate Irish CarBomb Cupcakes

Guinness chocolate cupcakes with Jameson’s chocolate filling & Guinness buttercream topping
 
 
Guinness Chocolate Cupcakes
1 c. Guinness
1 c. unsalted butter, room temperature (softened)
3/4 c. unsweetened cocoa powder
2 c. all-purpose flour
2 c. granulated sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
2 large eggs
2/3 c. sour cream
  1. pre-heat oven to 350 degrees F
  2. in a saucepan bring Guinness & butter to a simmer (until butter is melted), remove from heat 
  3. add cocoa powder to Guinness/ butter and whisk until smooth
  4. in a separate bowl whisk flour, sugar, baking soda, and salt together
  5. in a large bowl beat eggs and sour-cream to blend, add Guinness mixture and beat until just combined
  6. slowly add flour mixture, beating on low-speed until smooth & completely mixed
  7. fill cupcake cups 3/4 full, and bake for approx. 17-19 minutes
 
 
Chocolate Irish Whiskey Filling
8 oz. semi-sweet chocolate
1/2 c. heavy cream
1/2 c. Bailey’s
2 tsp. Jameson’s
2 tbsp. unsalted butter, room temperature
  1. simmer/ low heat heavy cream and butter until butter is melted
  2. chop chocolate
  3. pour heated cream over chocolate, stir until smooth
  4. add Bailey’s & Jameson’s, stir until well blended
  5. cool slightly
 
There’s a post with pix and notes for this recipe.
 
Guinness Buttercream Frosting
1 c. unsalted butter, room temperature (softened)
2 1/2 c. powdered sugar, sifted
1/4 c. milk
1/2 tsp. vanilla
1/4 c. Guinness
+/- green gel food coloring
  1. simmer Guinness for 10-15 min, until thickened
  2. cream butter
  3. add powdered sugar in 3rds, alternating with milk, ending with powdered sugar, beat each time
  4. slowly add Guinness to desired flavor/ consistency
  5. add a smidge of green food coloring, beat it in