Irish Car Bomb

Car bombs are one of my favorite drinks. Many months ago I found a guinness cupcake recipe on the food network site and knew I had to try it. I've seem many variations on this theme, but I've been so happy with this recipe I haven't tried any others. I made them a few times and added amarena cherries and topped them with cherry buttercream. Heavenly! They got rave reviews from all. But then I decided to add some baileys for a little variety. It was an A+ as well. Ah, the joys of boozy deserts....

Irish Car Bomb Cupcakes

3/4 c cocoa powder
2 c sugar
1 Tbs baking soda
pinch salt
2 c all purpose flour

1 bottle stout
1/2 c melted butter
1 Tbs vanilla
3 eggs
3/4 c sour cream

Have stout, eggs, and sour cream at room temperature.
Sift together dry ingredients.
In separate bowl combine stout, melted butter, and vanilla. Add eggs one at a time. Whisk in sour cream. Gradually add the wet mix to the dry. Mix just until smooth and lump free.
Makes enough for two dozen cupcakes. Bake at 350 for about 25 minutes, rotate pans at halfway mark.

I used the swiss meringue buttercream recipe from How To Eat A Cupcake. It's by far the tastiest around, and she has a wonderful little how to video for those new to this initially daunting form of frosting.
I can't really say how much balieys I used, I just kept adding it until it tasted yummy.

Enjoy!