Irish Cream Cupcakes

Make the cupcakes: Preheat oven to 350. Line 24 cupcake cups with liners. Bring 1 c stout and 1 c butter to simmer in heave sauce pan over medium heat. Add cocoa and whisk until smooth. Cool slightly. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake for 17-20 minutes or until tester inserted into center comes out clean. Cool cupcakes completely. Ganache: Chop the chocolate and set aside in a heat proof bowl. Heat cream until simmering and pour it over the chocolate. Let it sit for 1 minute to melt the chocolate. Stir until smooth. Add butter and whiskey and stir to combine. Fill the cupcakes by cutting a 1 inch circle out of the center of each cupcake using a cutter or apple corer. Pipe in the ganache and allow to cool completely. Will thicken when cooled. Irish Cream Icing: Whip the butter and Irish Cream in the bowl of an electric mixer for several minutes until light and fluffy. Slowly add powdered sugar until thickened but light and fluffy. Pipe or spread onto filled cupcakes and serve. This is delicious, moist, chocolate-y, Irish Cream-y and all the other flavors combined. One of my favorites. Unfortunately time consuming but well worth the wait!