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Add a photoGuinness cupcakes with a Jameson whiskey ganache (filling) center and topped with a Baileys Irish Cream frosting. Recipe adapted from Smitten Kichen.com
Ingredients
- Ingredients Cupcakes:
- 1 cup Guinness stout
- 1 cup unsalted butter, at room temperature
- ¾ cup Dutch-process cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 1½ teaspoons baking soda
- ¾ teaspoons salt
- 2 eggs
- ⅔ cup sour cream
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- Ingredients Whiskey Ganache (Filling):
- 8 ounces bittersweet chocolate
- ⅔ cup heavy cream
- 2 Tablespoons butter, at room temperature
- 2 teaspoons Jameson Irish whiskey
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- Ingredients Baileys Frosting:
- 1½ sticks unsalted butter, at room temperature
- 4½ cups powdered sugar
- 6 Tablespoons Bailey's Irish Cream
- 1 pinch salt
- 1 green and gold sprinkles
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Directions
- Method:
- To Make the Cupcakes:
- Preheat oven to 350º F.
- Line 24 cupcake cups with liners.
- Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat.
- Add the cocoa powder and whisk until the mixture is smooth.
- Cool slightly.
- Whisk the flour, sugar, baking soda and salt in a large bowl to combine.
- Using an electric mixer beat the eggs and sour cream on medium speed until combined.
- Add the Guinness-chocolate mixture to the egg mixture and beat just to combine.
- Reduce the speed to low, add the flour mixture and beat briefly.
- Using a rubber spatula, fold the batter until completely combined.
- Divide the batter among the cupcake liners.
- Bake until a thin knife inserted into the center comes out clean, about 17 minutes.
- Cool the cupcakes on a rack.
- To Make the Whiskey Ganache Filling:
- Finely chop the chocolate and transfer it to a double boiler.
- In a separate pot heat the cream until simmering and pour it over the chocolate.
- Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth.
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- Note: If this has not sufficiently melted the chocolate, slowly heat the double boiler to gently until the chocolate just begins to melt what remains.________________________________________
- Add the butter and whiskey and stir until combined.
- Let the ganache cool until thick but still soft enough to be piped.
- To Fill the Cupcakes:
- Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down.
- 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, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally.
- Reduce the speed to medium-low and Slowly add the powdered sugar, a few tablespoons at a time. Until all of it is incorporated.
- When the frosting looks thick enough to spread, drizzle in the Baileys and whip it until combined.
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- Note: If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.________________________________________
- Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired.
- Store the cupcakes in an airtight container.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 24 servings | |
| Calories 370 | |
| Calories from Fat 172 | 46% |
| Total Fat 19.79g | 25% |
| Saturated Fat 12.29g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 174mg | 7% |
| Potassium 100mg | 3% |
| Total Carbs 49.9g | 13% |
| Dietary Fiber 1.8g | 6% |
| Sugars 38.86g | 26% |
| Protein 2.91g | 5% |
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