Happy St. Patricks Day! I had to share these delicious cupcakes with you before St. Patty’s day in case anyone was looking for a festive recipe for the holiday. Now these are some special cupcakes..a chocolate Guinness cake batter, filled with a Baileys spiked chocolate ganache and topped with a Baileys buttercream frosting. Even if you’re not Irish, you’ll love em!
On a completely unrelated side note – has anyone bought Girl Scout cookies recently? Jeez! They are expensive, $4.00 a box. Do they have gold in them or something??! They were like $2 a box when I sold them as a kid..
We are hitting the road today for a quick vacation. Vegas is full of good eats so I’ll have a post once I get back to share all of the happenings. I might also do some tweeting about it along the way.
I hope everyone has a good and safe St. Patty’s day!
Guinness Cupcakes with Baileys Frosting
For the Guinness chocolate cupcakes:`
1 cup Guinness
1 cup 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
For the 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
For the Bailey’s buttercream frosting:
8 tbsp. unsalted butter, at room temperature
4 cups confectioners’ sugar, sifted
6 tbsp. Bailey’s Irish cream
To make the cupcakes, 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 and allow 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 stout-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 to ¾ 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, then transfer to a wire rack to cool completely.
To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, 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. Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a filling tip and pipe it into the cupcakes. You can also cut a small “cone” from the center of each cupcake, fill the hole with ganache then place the top of the cupcake back over the filling.
To make the frosting, 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.
Makes approximately 24 cupcakes
Recipe Source: Annies Eats