Guinness Cupcakes
Makes 24 Cupcakes
Ingredients
- 1 cup stout (Guinness or other Irish full-bodied beer)
- 1 cup butter (2 sticks)
- ¾ cup unsweetened cocoa powder
- 2 cups flour
- 2 cups sugar
- 1½ tsp baking soda
- ¾ tsp salt
- 2 large eggs
- ⅔ cup sour cream
Ganache Filling
- 8 oz bittersweet chocolate
- ⅔ cup heavy cream
- 2 tbsp butter, room temperature
- 1-2 tbsp of Irish whiskey
Frosting
- 3-4 cups confectioners sugar
- ½ cup butter (1 stick), room temperature
- 4 oz (2 nips) of Bailey's Irish Cream or other Irish cream liqueur
Special Equipment
- cupcake tins
- cupcake liners
How-to
Bake Cupcakes
- Preheat oven to 350º. Line 24 cupcake tins with liners
- Bring stout and 1 cup of butter to a simmer in a large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Let cool slightly
- In a medium bowl, whisk together flour, sugar, baking powder and ¾ tsp of salt to blend
- In a large bowl beat eggs and sour cream to blend. Add the stout chocolate mixture and beat to combine. Add flour mixture and beat briefly on a slow speed. Using a spatula, fold batter until completely combined
- Divide batter and bake until tester comes out clean or about 17 minutes
Make Ganache Filling
- Chop up the chocolate and transfer it to a heatproof bowl
- Heat the cream in a saucepan until it is simmering and pour it over the chocolate. Let this sit for a minute and stir until smooth
- Add the butter and whiskey, stir to combine. Let this cool until thick. (You can refrigerate it so that it’s nice and thick)
- Once your cupcakes are cool enough, poke each cupcake in center to create a well. Pipe ganache into these wells
Make Frosting
- Whip the butter in the bowl of an electric mixer for several minutes
- Slowly add powdered sugar and combine. Mix in Bailey's
- Pipe frosting onto cupcakes