Irish Car Bomb cupcakes or cake

Ingredients for 1 servings:

• 1 cup of beer (Guinness, preferably “Guinness Draught” from the can)
• 1 cup butter, room temperature
• ¾ cup cocoa powder, dark
• 2 cups flour
• 2 cups sugar
• 1 packet of baking powder
• 1 tsp salt
• 2 eggs
• 1 cup sour cream
• 230 g dark chocolate
• 1 cup cream
• 2 tbsp butter
• 2 tbsp whiskey, Irish (e.g.: Jameson, Tullamore Dew, etc.)
• 2 cups butter
• 5 cups powdered sugar
• 6 tbsp Baileys Irish Cream

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 17 minutes; Total time approx. 1 hour 17 minutes

based on the infamous “beer cocktail” of stout, whisky and Irish cream

Preheat the oven to 180°C. For the batter, heat the Guinness and butter in a small saucepan until the butter is completely melted. Stir in the cocoa powder and let it cool slightly. Whisk the eggs and cream until fluffy, then fold in the Guinness-butter mixture. Combine the flour, sugar, baking powder, and salt in a large bowl. Combine both mixtures and then divide evenly between a 12-hole muffin tin. Bake the batter for about 17 minutes. For the filling, melt the chocolate. Heat the cream and mix it with the melted chocolate (both can be done at the same time in a container in the microwave. Stirring regularly makes it quicker and easier than using a double boiler or similar!). Then add the butter and whiskey and mix until smooth. Now scoop out the baked cupcakes. This works perfectly in this case using the screw cap from the whiskey or Baileys bottle! Simply insert a hole into the center of the muffin from the top with the lid vertical, like you would with cookie cutters, and set the cut-out piece aside or eat it straight away! The cut-out piece of dough is not needed for the recipe, but tastes delicious as it is! Fill the hollowed-out muffins evenly with chocolate cream. For the frosting, beat the butter for about 5 minutes until fluffy. Gradually add the powdered sugar and stir in. Add the Bailey’s and mix everything briefly again. Now pipe the frosting onto the cupcakes using a piping bag or similar and decorate as desired. This recipe can also be easily turned into a cake using the same quantities! Simply bake the dough in a springform pan (although the baking time will then be longer), cut it in half horizontally, fill it with chocolate cream, cover the outside with frosting and decorate.