Irish Cupcakes

Recipe slightly adapted from Brown Eyed Baker

Yield:  24 cupcakes


For the cupcakes:

1 cup Guinness stout

1 cup unsalted butter, at room temperature

1/2 cup dark Dutch-process cocoa powder

1/4 cup unsweetened cocoa powder

2 cups all-purpose flour

2 cups granulated sugar

1 1/2 tsp baking soda

3/4 tsp salt

2 eggs

2/3 cup sour cream

For the whiskey-ganache filling:

8 ounces bittersweet chocolate

2/3 cup heavy cream

2 Tbsp unsalted butter, at room temperature

2 tsp Irish whiskey

For the Baileys frosting:

2 cups unsalted butter, at room temperature

5 cups powdered sugar

8 Tbsp Baileys Irish Cream


For the cupcakes:

Preheat oven to 350 degrees F.  Line 24 cupcake cups with paper liners.  Set aside.

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 toothpick inserted into the center comes out clean, about 17 minutes.  Remove from oven and cool for 5 minutes, then transfer to a wire rack to finish cooling.

To make the whiskey-ganache filling:

Finely chop the chocolate and transfer it to a heatproof bowl.  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.  Add the butter and whiskey and stir until combined.  Let the ganache cool until thick but still soft enough to be scooped or piped.

To fill the cupcakes:

Using an apple-corer, 1-inch round cookie cutter, or (my method) the base of a large decorating tip, cut the centers out of the cooled cupcakes, going about two-thirds of the way down.  Use a 1/4 teaspoon to scoop out the remainder of cake that did not lift out.  Once all cupcake centers are removed, use the 1/4 teaspoon to scoop ganache 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 gradually add the powdered sugar until all of it is incorporated.  Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until frosting is light and fluffy.

Using your favorite decorating tip, frost the cupcakes and decorate as desired.  Store cupcakes in an airtight container.


Printed from The Beachside Baker