Irish Car Bomb Cupcakes

The directions on Smitten Kitchen say to bring the beer and butter to a simmer over medium heat, then whisk in cocoa until smooth and cool. The first time I made this cake, I didn’t notice this complicated step and just mixed everything together. When making these cupcakes, I did it correctly. I am not convinced this makes a difference. Proceed according to your own discretion. I probably won’t bother to do it again.

Whisk together the dry ingredients. Add eggs, sour cream and butter and beer or chocolate mixture depending on how you did it. Mix just until combined.

Fill muffin tins ¾ or a little more full. I recommend using papers because this cake is moist and can be hard to work with if it’s not wrapped in something.

Bake at 350º for 15-20 minutes, until a toothpick inserted in the center comes out clean.

Meanwhile, beat together filling ingredients until soft peaks form. Refrigerate until ready to use.

When cupcakes are cool, make a slice in the top with a knife. Fill a pastry bag with flavored whipped cream, using a small tip. Insert the tip in the slot made in the top of the cupcake. Fill slowly, just until cupcake starts to spread open a bit like it might break in half if you keep going.

Simply mix together the ingredients for the whiskey glaze with a spoon until combined (see warning below). Spread or decoratively drizzle over the cake tops.

Warning: this glaze will smell pretty strong. The end product DOES taste like whiskey, but in a good way, so don’t be afraid.