1 cup stout (Guinness), 2 sticks butter, ¾ cup unsweetened cocoa powder, 2 cups all-purpose white whole wheat flour, 2 cups organic cane sugar, 1½ tsp. baking soda, ¾ tsp. sea salt, 2 large eggs, 2/3 cup sour cream
Preheat the oven to 350° F. Line two cupcake pans with foil liners. Combine the Guinness and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk till smooth. Remove from the heat and allow to cool slightly.
In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Fill with a bittersweet chocolate-Bailey's ganache. Frost with a Jameson buttercream frosting. Sprinkle with unsweetened cocoa powder. And enjoy with a cordial of Bailey's!