How to make guiness and bailey's irish cream cupcakes

They take a bit of prep time but they're a crowd pleaser!

Preheat oven to 350 degrees F. Line cupcake pan with paper liners. In a medium saucepan over medium heat, combine Guiness and butter.

Add the cocoa and whisk until smooth. Remove from heat and allow to cool slightly.

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt then set aside. In the bowl of a stand mixer, beat together the eggs and sour cream until combined.

Add the Guiness mixture and beat to combine. Mix in dry ingredients on low speed until incorporated.

Full the cupcake papers about 2/3 full, making sure that the batter is divided evenly. Bake until a toothpick inserted comes out clean. Cool completely.

To make the ganache filling, chop the chocolate and place in heatproof bowl. Set aside.

In saucepan, heat cream until simmering. Pour over chocolate, let sit for 1 minute, then stir until smooth. Add butter and Bailey's then stir until smooth.

Set ganache aside until cool and thick enough to be piped. Cut out center of cupcakes. Remove core, trim, pipe ganache into centers, and replace core.

To make the frosting, beat butter until light and fluffy. Add confectioners' sugar and mix until incorporated. Add Bailey's a few tablespoons at a time until you reach desired consistency.

Transfer frosting into decorating bag and pipe onto cupcakes. Enjoy!