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- 1 cup guinness (irish stout beer)
- 3 Tbls baileys (irish cream liqueur)
- 1 tspn irish whiskey
- 1 cup butter
- 3/4 cups unsweetened cocoa powder
- 2 cups plain flower
- 2 cups white sugar
- 1 1/2 tspn baking soda
- 3/4 tspn salt
- 1 x large egg
- 2/3 cups sour cream
- 2/3 cups heavy whipping cream
- 0.23 kg copped, bittersweet chocolate
- 2 Tbls butter
- 1/2 cup softened butter
- 3 cups icing sugar
1. Preheat oven 175•
2. Line 24 muffin cups.
3. Bring irish stout beer and 1 cup butter to a boil in saucepan, set aside until butter has melted, stirring ocasionaly. Mix in cocoa powder until smooth.
4. Whisk together flour, sugar, baking soda, and salt in bowl, until combined.
5. Beat eggs with sour cream in a large bowl with electric beater on low until well combined, slowly beat in the beer mixture, then the flour mixture, beat until the batter is smooth.
6. Divide batter between the prepared cupcake cups filling each about 2/3 full.
7. Bake in oven (about 17 min) until a toothpick inserted into the centre of a cupcake comes out clean.
8. Cool cupcakes completely. Cut cores out of centre with a sharp paring knife. Discard cores.
9. Bring cream to a simmer in saucepan over low heat. Stir in bittersweet chocolate until melted.
10. Mix in 2 tbls butter and irish whiskey until butter is melted, let mixture cool to room temp. Filling will thicken when cools.
11. Sppon filling into cored cupcakes
12. For frosting. Whip 1/2 cup butter in bowl with electric beater until fluffy, 2-3 min.
13. Set mixer to low speed and slowly beat in icing sugar, 1 cup at a time. Until frosting is smooth and spreadable.
14. Beat in the irish cream liqueur (baileys) adjust thickness of frosting with more icing sugar if needed.
15. Spread frosting on filled cupcakes