My dear friend Brian turned even more despicably old the day before America did, and I discovered a recipe for cupcakes infused with spirits. As everyone knows, the Irish only stop drinking in order to get into fist fights or to eat potatoes. Sadly, my own wretched Irish blood causes me to lust for potatoes, but I was able to stop shoveling them in my inferior gullet long enough to make alcoholic dessert products.
My attempt is the combination of two recipes: one with an argument over the offensive name in the comments and the other posted on the Duncan Hines website. The cupcake base is taken from the Duncan Hines recipe in the fine O'Simone tradition of tradition of culinary laziness. As is the filling since that has more whiskey and less butter. Since I know these people from a graduate English department, the more whiskey the better. At least one of them would probably have preferred it if I'd just poured whiskey into cupcake wrappers and skipped the cake.
This project was also how I learned that Virginia ABC stores keep a binder with measurement conversions. Yeah, I did ask for a conversion from airplane bottles to tablespoons, but I want you to know I prefaced it with, "Uhh, I don't know if you can answer this, but..."
Somehow both the ganache recipe and the frosting recipe yielded an unholy amount of ganache and frosting. As usual, I ended up with more cupcakes than the box promised (2 dozen large and small since I switched to the small pans while waiting for my large pan to cool). This still wasn't enough cake to contain or support all the alcohol extras.
To core the little cupcakes, I used a straw to create small circles in the center of a cupcake and scoop them out. I used another straw to "spoon" filling into the opening. Large cupcakes can be cored pretty easily with one of those frosting decorating tips and a small spoon.