Irish Car Bomb Cupcakes

Happy belated St. Patrick's Day!
In honor of the holiday I made some Irish Car Bomb cupcakes.  The inspiration came from this post: browneyedbaker

Here is the result:

I added some gold sprinkles from my pot o' gold! ;)

Here is my edited version of the recipe and instructions, enjoy!
Irish Car Bomb Cupcakes 
Cupcakes:
2/3 cup sour cream
1 cup unsalted butter, at room temperature
2 eggs
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
¾ cup cocoa powder (Nestle)
¾ teaspoons salt
1 cup Guinness stout

For the Whiskey Ganache Filling:
8 ounces bittersweet chocolate (Baker's chocolate)
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey (Jameson)

For the Baileys Frosting:
2 cups unsalted butter, at room temperature
6 cups powdered sugar
6 tablespoons Baileys Irish Cream
1/2 tsp Vanilla Extract
 
Preheat oven to 350 degrees F. Line 24 cupcake cups with liners.
Whisk the flour, sugar, baking soda, cocoa powder, and salt in a large bowl to combine. Using an electric mixer, beat the unsalted butter, and sour cream on medium speed until combined.  Add eggs and beat well. Add the flour mixture alternating with Guinness, beat until combined. Fill cupcake liners, bake until a tooth pick inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
Note:  The original recipe had you heating the Guinness and adding the cocoa powder.  I tried this but the mixture was not smooth and I decided to add the Guinness directly to the batter.
To Make the Whiskey Ganache Filling: Finely chop the chocolate (I used a food processor, so easy!) and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.  You can refrigerate the ganache to thicken.

To Fill the Cupcakes: I used the Cuisipro Cupcake Corer, pictured above.  Press the bottom of the corer into the top of the cupcake and twist slightly.  Pull the corer out and eject the cupcake center. Transfer the ganache to a piping bag with a wide tip and fill the holes in each cupcake to the top.
To Make the Baileys Frosting: Using the whisk attachment of a stand mixer (<--be careful if you use a hand mixer, this frosting is thick and it may not be up for the job!), whip the butter on medium-high speed for a few minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys and vanilla, increase the speed to medium-high and whip for another couple minutes, until it is light and fluffy.
Use a decorating tip to frost the cupcakes and decorate with sprinkles, if desired.

May the luck o' the Irish be with you!  Happy Baking/Drinking!