• Preheat the oven to 350F/180C.
• Place 24 liners into 2 cupcake pans.
• In a large saucepan heat stout, coffee and butter together until the mixture comes to a gentle simmer.
• Add cocoa powder while whisking continuously to avoid lumps Beat until smooth. Put it in the fridge to cool.
• Blend flour, sugar, baking soda, and salt in a different bowl.
• In a third bowl, mix eggs, vanilla and sour cream with an electric mixer.
• Once chocolate mixture is cool, add it to the egg and sour cream mixture. Mix them together.
• Add flour mixture a little bit at a time and beat on low speed until combined.
• Divide batter between 24 cupcakes - filling 2/3 of the way.
• Bake for 25 minutes.
• Leave to cool on a wire rack.

For the Whiskey Ganache

• Bring heavy cream barely to a boil.
• Remove from heat and pour over chocolate morsels. DO NOT MIX.
• Put a lid over it and let it sit for 5 minutes.
• After 5 minutes, whisk the mixture - starting from the inside and working your way out. Add the whiskey and mix to incorporate.
• Let sit for 10 minutes at room temperature to thicken slightly.
• Once the cupcakes have cooled, cut out the center of each cupcake using a knife or apple corer. Be careful not to cut a hole in the bottom.
• Fill with ganache and replace the piece of cake you removed.

For the Whipped Cream Topping

• Pour cream into a bowl along with the sugar.
• Using an electric mixer, whisk until the cream forms stiff peaks.
• Spoon into a piping bag and pipe with a large star tip.