Guinness cupcakes with a Jameson whiskey ganache center and topped with a Baileys Irish Cream frosting.
Ingredients:
For the Cupcakes:
- 1cupGuinness stout
- 1cupunsalted butter, at room temperature
- ¾cupDutch-process cocoa powder
- 2cupsall-purpose flour
- 2cupsgranulated sugar
- 1½teaspoonsbaking soda
- ¾teaspoonssalt
- 2eggs
- ⅔cupsour cream
For the Whiskey Ganache Filling:
- 8ouncesbittersweet chocolate(finely chopped)
- ⅔cupheavy cream
- 2tablespoonsbutter(at room temperature)
- 2teaspoonsIrish whiskey
For the Baileys Frosting:
- 2cupsunsalted butter, at room temperature
- 5cupspowdered sugar
- 6tablespoonsBailey's Irish Cream
Directions:
- Make the Cupcakes: Preheat oven to 350 degrees F. Line two standard muffin tins with liners.
- Place the Guinness and butter in a medium saucepan and bring to a simmer over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Remove from the heat and cool slightly.
- In a medium bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
- 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 just until it starts to come together, about 30 seconds. 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 for 5 minutes in the pan, then remove the cupcakes to a wire rack to cool completely.
- Make the Whiskey Ganache Filling: Place the chocolate in a heatproof bowl. Place the heavy cream in a small saucepan and bring to simmer over medium heat. Immediately pour it over the chocolate, then let it sit for two minutes. Using a rubber spatula, gently stir the mixture 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 piped, about 30 minutes. (If it becomes too stiff, simply give it a good whisk and it will loosen up.)
- Fill the Cupcakes: Using a paring knife, cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Using a cookie scoop or spoon, divide the prepared ganache between the centers of the cupcakes.
- 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 it is light and fluffy.
- 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 at room temperature for up to 4 days.
Recipe Notes:
The cupcakes in the old photos were decorated using a Wilton 1M decorating tip, which I reference in a number of comments below. The cupcakes in the new photos (3/8/17) were decorated with an Ateco #827 tip. Both are open star tips, but the Ateco one is slightly larger. Nutritional values are based on one cup cake
Nutrition:
Calories: 529kcal
Fat: 32g
Saturated fat: 20g
Cholesterol: 90mg
Sodium: 167mg
Potassium: 131mg
Carbohydrates: 57g
Fiber: 1g
Sugar: 45g
Protein: 3g
Vitamin A: 18%
Vitamin C: 0.1%
Calcium: 3.1%
Iron: 8.6%
I made these for St Patrick’s Day baking contest at work and I took 1st place! They were so delicious! I did add a “little” more Bailey’s and whiskey than the recipe called for. ;)
I made these for and adult treat for St. Pat’s and they were a hit!! I’d like to try it as a cake next. Any idea how many cups of batter this recipe makes?