Instructions:
For the Batter:
- For the cupcakes, preheat oven to 350°F.
- Line a 24-cup cupcake tin with liners (preferably something green). Combine Guinness and Kerrygold Unsalted Butter in a heavy saucepan over medium heat, and simmer until melted. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
- Mix together your dry ingredients combining the flour, sugar, baking soda and salt in a large bowl. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the cooled Guinness-chocolate mixture to the egg mix and beat until just combined. Reduce the speed to low, add the flour mixture part by part and beat briefly. Using a rubber spatula, fold the batter until completely combined.
- Divide the batter among the cupcake liners, filling each cup approximately ¾ full. Place the cupcake pan into the oven and bake about 17 minutes, or until a toothpick comes out clean. Cool the cupcakes on a cooling rack.
For the Whiskey Ganache Filling:
- Chop the bittersweet chocolate and transfer it to a heat safe bowl. Heat the cream in a small saucepan until simmering and pour it over the chocolate. Let it sit for a minute or two. Use a spatula and mix together until smooth. Add Kerrygold Salted Butter and whiskey and mix together.
- Let the ganache cool until thick but be sure to time it so that it is still soft enough to be piped. Use a 1″ scoop (melon baller works great) to cut the centers out of the cooled cupcakes, scooping the centers out about ¾ of the way down. Transfer the ganache to a piping bag with a wide tip and fill the holes in each of the cupcakes to the top.
For the Frosting:
- Use an electric mixer and whip the room temperature butter and softened cream cheese on medium-high speed for about 5 minutes until well mixed.
- Reduce the speed to medium-low and feed in the powdered sugar gradually until it is mixed.
- Add ICL, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy. Use a decorating tip or spread the frosting atop of the cupcakes.