I think John had a very happy 24th birthday with these cupcakes (inspired by this Smitten Kitchen recipe)!
1 c. Brooklyn Chocolate Stout
2 sticks softened, unsalted butter
3/4 c. unsweetened cocoa powder
2 c. flour
2 c. sugar
1.5 tsp. baking soda
3/4 tsp. salt
2 large eggs
2/3 c. sour cream (PLEASE....not low fat....just....no)
8 oz. unsweetened baking chocolate, chopped
1/4 c. corn syrup
2/3 c. heavy whipping cream
1 shot. irish whiskey
4 c. powdered sugar
1 stick softened, unsalted butter
1 shot Bailey's
1 shot heavy whipping cream (or...more Bailey's!)
Bring stout and 2 sticks butter to a boil. Let cool
Shift together cocoa powder, flour, sugar, baking soda, and salt. Set aside.
Whisk together eggs and sour cream. Add to cooled stout/butter mixture. On low speed, whip together dry and wet ingredients until just combined. Mix rest of the way by hand.
Fill 2 lined cupcake sheets 2/3 the way with batter. Bake for 27 minutes on 350, or until done. Let cool.
After cooled, remove center of cupcake with an apple corer or round cookie cutter.
Melt unsweetened chocolate in a double boiler. Add corn syrup while on the heat. Remove from heat and add heavy cream and whiskey. Beat until smooth. Chill until the consistency of Play-Doh, then fill cupcakes.
Beat butter until fluffy and white. Slowly add sugar, until the consistency of toothpaste. Add cream and Bailey's, whipping until combined. Add more liquid or sugar, depending on desired consistency.