In honor of St. Paddy’s Day (a day late), I bring you something delicious, something green and something boozy all rolled into one!
Preheat oven to 350 F and line your cupcake tray. In a small saucepan combine your Guinness and butter. Add in the cocoa powder and then stir until smooth. Remove from the heat.
In another bowl, stir together flour, sugar, baking soda and salt. Add in sour cream and an egg. Mix until thoroughly combined. Add in the beer/chocolate mixture.
Bake for 15-17 minutes. Set aside to cool.
Chop your chocolate into thin slivers. In a small pan bring your heavy cream to a simmer. Stir often so it doesn’t burn. Once the cream is simmering pour it over the chocolate. Toss in butter and stir until smooth. Add the Baileys and continue to mix. When the chocolate is smooth, set it aside to cool for about 10 minutes.
Cut out cone sized slices out of your cupcakes. Pipe in your now cooled ganache.
In a large bowl, cream butter until light and fluffy. Add in powdered sugar one cup at a time. After all the sugar is mixed in, then add the Baileys 1 teaspoon at a time. (Don’t make the error that I did and add waaayyyy too much Baileys- taste as you go!) Decorate and enjoy!