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1. Take unsalted butter and Guinness and let simmer in a small sauce pan. When mixture is simmering, add cocoa powder and whisk thoroughly. Turn off heat and allow mixture to cool. (I stuck mine in the fridge.)
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2. In a separate bowl, combine flour, baking soda, salt, and sugar. Whisk.
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3. In a large mixing bowl, combine egg and sour cream. Whisk until the consistency begins to look like cream.
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4. Take Guinness mixture from fridge and combine into egg/sour cream mix bowl. Whisk. (You will start to obtain a soft creamy chocolate-y consistency here).
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5. Add your flour mix, and continue to whisk thoroughly.
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6. Using a large spoon, scoop mix into lined muffin pan. Place in oven and allow to bake.
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1. Bring heavy cream to a simmer in a small sauce pan.
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2. Pour over bittersweet chocolate. Allow to sit for one minute, then whisk. Add in butter and continue to whisk until consistency becomes creamy.
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3. Pipe filling into center of each cupcake. (I used a toothpick to make small holes in the cupcakes when they were done baking.)
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1. Whisk butter (this is going to be hard with a whisk if you do it by hand, so I suggest using a fork; or one step up, an electric mixer). Add in a few tablespoons of powdered sugar at a time and continue to whisk butter.
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2. Once all the sugar has been used up, add in Baileys and continue to whisk. If cream becomes too thin, add in a few more tablespoons of powdered sugar.
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3. Pipe or spread butter cream over cupcakes and serve. Or you can place it into the fridge to allow butter cream to thicken then serve. Your choice, really.
