Guinness chocolate cupcakes, filled with bittersweet fudge ganache, topped with Bailey's Irish Cream frosting and shaved Lindt dark mint chocolate.
from Smitten Kitchen
1 cup Guinness
1 cup unsalted butter
3/4 cup cocoa powder
2 cups flour
2 cups sugar
1.5 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 cup sour cream
8 oz bittersweet chocolate
2/3 cup heavy cream
2 tbsp butter, room temperature
2 cups confectioners sugar
1/2 cup unsalted butter, room temperature
4 tbsp Baileys Irish Cream
cupcakes: Preheat oven to 350 degrees. Line cupcake tin with liners. Bring Guinness and 1 cup butter to summer in large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add Guinness-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 3/4 of the way. Bake cake until tester inserted into center come out clean, rotating them once front to back if your over bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.
filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until summering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. If this has not melted the chocolate, return it to a double-boiler to gently melt what remains. Add the butter and stir until combined.
Let the ganache cool until thick but still soft enough to be piped. Meanwhile, cut centers out of the cupcakes. Put the ganache into a piping or plastic bag and fill the holes in each cupcake to the top.
frosting: Whip the butter with an electric mixer for several minutes until light and fluffy. Slowly add powdered sugar until sweet to taste. Add Baileys and whip until combined. Frost cupcakes. Sprinkle shaved chocolate.