Colorado Cupcake Bomb
Makes 12 regular cupcakes
 
Ingredients
Chocolate Beer Batter
  • ½ cup (1 stick) unsalted butter
  • 2 cups flour
  • 4 oz unsweetened chocolate
  • 2 cups sugar
  • 2 eggs separated
  • 2 eggs whole
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon baking powder
  • ½ cup sour cream
  • 1 bottle Porter or Stout beer
Bailys Whipped Filling
  • 1 pint heavy whipping cream
  • ¼ cup Bailys Irish Cream
  • 1 packet gelatin
  • 4 tablespoons cold water
  • 2 tablespoons warm water
  • ¼ cup sugar
Whiskey Frosting
  • 1 cup (2 sticks) butter
  • 4 cups powdered sugar
  • ½ cup good quality whiskey
  • 2 tablespoons milk
 
Directions
Cupcakes
  1. Heat over to 350 F degrees. Line a baking sheet with parchment paper
  2. Whisk together dry ingredients and set aside.
  3. Melt butter and chocolate together over low heat and set aside to cool.
  4. Beat egg whites and set aside.
  5. Add beer, vanilla, and sugar to melted chocolate and butter mixture.
  6. Mix baking powder into sour cream.
  7. Beat remaining two eggs and egg yolks into chocolate mixture until well incorporated.
  8. Combine chocolate mixture with sour cream and dry ingredients.
  9. Fold in egg whites
  10. Distribute batter in cupcake pan and bake for 16-20 minutes.  
Whipped Filling
  1. Cool mixer bowl and whisk attachment in freezer for 10 minutes prior to starting.
  2. Pour gelatin over water and allow to “bloom” for 10 minutes. Dissolve completely with warm water.  
  3.  Beat whipping cream until stiff peaks form.
  4. Slowly add Baily’s and dissolved gelatin, beating until incorporated.
  5. Place in the fridge to cool
Whiskey Frosting
  1. Beat butter until light and fluffy
  2. Add sugar and beat until incorporated
  3. Add whiskey slowly until incorporated
  4. Add milk until incorporated

Assembly
Use the back of a cupcake tip to hollow out the centers of cupcakes. Using a pastry bag fill each with whipped filling. Frost with whiskey frosting and decorate with chocolate shavings. Enjoy! 

*Adopted from The Sliver Palates Chocolate Cake Recipe: 
http://cooking.nytimes.com/recipes/8753-the-silver-palates-chocolate-cake