Chocolate Guinness Cupcakes with Bailey’s Butter Cream Frosting

5 Aug

I get pretty excited when people feel the need to share with me new cupcake recipes. So when a friend mentioned that I needed to try out one that she had used for her sister’s birthday party, I jumped up and down with joy at the thought of sinking my teeth into one of these beauties. Being half Irish myself, how could I not revel in the idea of something so historically Irish.

Guinness and Bailey’s together with chocolate? Yes please!

This recipe has been adapted from one found at Annie Eats.

Chocolate Guinness Cupcakes

1 cup stout (Guinness)

16 tbsp. unsalted butter

¾ cup unsweetened cocoa powder

2 cups all-purpose flour

2 cups sugar

1½ tsp. baking soda

¾ tsp. salt

2 large eggs

2/3 cup sour cream

Preheat the oven to 350° F.

Line two cupcake pans with paper liners.

Combine the Guinness and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat to cool slightly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.

Add the Guinness-butter mixture and beat just to combine.  Mix in the dry ingredients on low-speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3  full.

Bake until a toothpick inserted in the center comes out clean, about 17 minutes.  Allow to cool in the pan for 5-10 minutes, and then transfer to a wire rack to cool completely.

Bailey’s Ganache Filling

8 oz. bittersweet chocolate, finely chopped

2/3 cup heavy cream

2 tbsp. butter, at room temperature

2 tsp. Bailey’s Irish cream

Place the chocolate in a  heat proof bowl.

Heat the cream in a small saucepan until simmering, and then pour it over the chocolate.  Let sit for one minute and then whisk until smooth.  If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds).  Add the butter and Bailey’s and stir until combined.

Set aside to let the ganache cool until it is thick enough to be piped.  You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.

You can either cut a hole for the ganache or, as I did, use a piping attachment to simply poke and fill the cupcakes.

Bailey’s  Butter Cream Frosting

8 tbsp. unsalted butter, at room temperature

3-4 cups confectioners’ sugar, sifted

4-8 tbsp. Bailey’s Irish cream

Place the butter in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.  Gradually add the powdered sugar until it is all incorporated.  Mix in the Bailey’s until smooth.

Add more if necessary until the frosting has reached a good consistency for piping or spreading.

These were just as delicious as you dream they could be! The chocolate cake was moist and rich with a noticeable kick from the Guinness stout. The ganache and butter cream was lush and sweet without being overpowering. A perfect balance of some of the tastiness that Ireland has to offer.

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