Moist Guinness chocolate cake, Jameson Irish Whiskey ganache inside the cupcake, and Bailey's frosting.
Here is the recipe.
The original poster got a lot of flak in the comments for use of the name Car Bomb Cupcakes, but the cupcake recipe is based on a drink called a Car Bomb, which consists of:
1/2 oz. (or 1 Tbsp) Bailey's Irish Cream and
1/2 oz. (or 1 Tbsp) Jameson Irish Whiskey - in a shot glass, then dropped into
1/2 pint Guinness
So, the cupcakes have each element of the drink in a separate part of the cupcake:
Guinness in the chocolate cake, Jameson in the ganache, and Bailey's in the frosting.
I followed the recipe for the cupcakes. However, I used a timesaving tip from the comments for the ganache - rather than coring out the cupcake and piping in ganache, the commenter said she chilled the ganache, like truffle filling, rolled it into balls and dropped it into the cupcake batter before baking - this was much easier. As you can see from the picture, the ganache sank to the bottom.
For the Ganache, I used a 9.7 oz bar of Scharffen Berger 62% semisweet chocolate and about a cup of heavy whipping cream, with the 2 Tbsp of butter and 2 tsp of Irish Whiskey. It was so good, I made a second batch. Well, what else was I going to do with the leftover about-a-cup of whipping cream? It's great heated up and poured over vanilla ice cream.
The frosting. The frosting. The author gave the BEST FROSTING TIP EVER! When mixing the frosting, add the sugar a few spoonfuls at a time. I know this sounds like a really small thing, but I made the best frosting I have ever made in my life. I used to add the sugar about a cup at a time. I can't believe something this small would make such a huge difference, but I would never argue with Martha Stewart test kitchens! Here's what I did - I doubled her frosting recipe:
2 sticks butter, softened, at room temperature (as always, unsalted)
1/2 Cup Bailey's
about 3 Cups sifted powdered sugar
I beat the butter with a hand-held mixer, for just a couple of minutes, then I began adding the sugar, three spoonfuls at a time (not a measuring Tablespoon, but a soup spoon, so I was probably adding about a 1/4 cup at a time). I had the beaters in my left hand and a spatula in my right hand to scrape down the sides of the bowl constantly. Powdered sugar was flying everywhere! After adding about two cups (I spooned the sugar into a measuring cup, then spooned it into the mixing bowl from there) - I added the Bailey's, a little at a time, and mixed it thoroughly. Then I continued adding the sugar. At about 3 cups the frosting seemed done. It was silky smooth - see the pictures! I tasted it and it was amazing. Using half the sugar.
I'd like to try Guinness Cupcakes with Guinness frosting, and leave the other two alcohol elements out of it. For another time.
These were Darla's birthday present. She provided the Bailey's. I also sent a small container of the whiskey and two Guinness along, in case she wants to try a Car Bomb. And I kept a little bit of the Bailey's - going to try the Car Bomb drink myself. Maybe tonight. I'll let you know how it is. UPDATE: Car Bomb Drink Bombs.