Irish Slammer Cupcakes

Directions

• Preheat oven to 375°F
• Cupcakes
• Sift together the flour, cocoa powder, baking soda, sugar and salt.
  
• In a large measuring jug, mix together all liquid ingredients except for the vinegar.
  
• Add the wet to the dry ingredients and stir until smooth.
  
• Add the vinegar and stir until even distributed throughout the batter.
  
• Pour into muffin cups in a lightly greased and floured muffin tin and bake 12-18 minutes, depending on your oven, or until they pass the toothpick test
  Remove from oven and allow to cool at least 15 minutes before transferring to a cooling rack.
  
• Once cupcakes are cooled completely, using a paring knife, cut the centres out of the cupcakes, going about 2/3 deep.
• Ganache filling
• Place chocolate in a heat-proof bowl.
• Bring cream to a simmer in a small saucepan and immediately pour over the chocolate.
• Let it sit a few minutes before whisking it together.
• Add the butter and whiskey and stir until combined.
• Set aside to cool only until thick but still soft enough to be piped.
• Scoop, spoon or pipe the ganache in equal parts, into the centres of each of the cupcakes.
• Baileys Frosting
• In a mixer, whip the butter and shortening for about 5 minutes.
• On medium-low, whisk in the sugar completely.
• Add Bailey’s and who on high about 3 minutes or until light and fluffy.
• Frost cupcakes and decorate.