Lovely day for a Guinness, wouldn't you say?
Of all the boozy cupcakes I’ve made, these are probably the most alcoholic. I mean, they are inspired by Irish Car Bombs. Last year I made these bad boys for St. Patrick's Day and people loved them. From the Guinness infused chocolate cake, and Jameson Whiskey ganache filling, to the creamy Bailey’s frosting, these tasty little suckers are sure to pack a punch. But no need to limit the fun to just one holiday!
You Will Need
Preheat oven to 350°F. Line two muffin tins with cupcake liners and set aside.
In a pot or large saucepan, simmer the beer and butter on medium until butter is completely melted.
Add cocoa powder and chocolate chips and stir until your mixture is smooth. Take off heat and set aside to cool.
In a bowl, whisk together, sugar, flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer, stir eggs and yogurt together until smooth. Slowly add chocolate mixture.
Add flour mixture and stir until well combined. Scoop batter into prepared cupcake tin. Cups should be about 2/3 full.
Bake for 15 minutes. Remove from oven when a toothpick inserted in the center comes out clean. Allow to cool on racks.
In a large sauce pan, melt chocolate chips, cream, and butter on medium-low. Stir until smooth.
Add your whiskey, stir, then remove from heat and set aside to let mixture cool/thicken.
While your ganache is cooling, scoop a hole into the center of each cooled cupcake with a cupcake corer, apple corer, or spoon.* Fill holes to the brim with thickened ganache.
(*Alternatively, you can just spoon some ganache on top of the cupcake and top with the frosting as I did, up to you!)
In a bowl with a mixer, cream together butter, Baileys, and powdered sugar.
Spoon frosting into a pastry bag and pipe it generously on top of each filled cupcake.
Pour yourself a Guinness and enjoy!