Here's a perfect recipe for your St. Patty's Day festivities. Adults only!
Ingredients:
For the Cupcakes:
1 cup Guinness stout
1 cup unsalted butter, softened
¾ cup Dutch-process cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2 eggs
2/3 cup sour cream
For the Whiskey Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Jameson Irish Whiskey
For the Bailey's Cream Cheese Frosting:
1 8 oz package of cream cheese, softened
4 tablespoons of butter, softened
4 cups powdered sugar
4-8 tablespoons of Bailey's Irish Cream Liqueur
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Jameson Irish Whiskey
For the Bailey's Cream Cheese Frosting:
1 8 oz package of cream cheese, softened
4 tablespoons of butter, softened
4 cups powdered sugar
4-8 tablespoons of Bailey's Irish Cream Liqueur
Directions:
To Make the Cupcakes:
1. Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. 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.
2. 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. 3. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine.
4. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined.
5. Divide the batter among the cupcake liners.
6. Bake until a thin knife inserted into the center comes out clean, about 17 minutes.
7.Cool the cupcakes on a rack.
To Make the Whiskey Ganache Filling:
1. Finely chop the chocolate and transfer it to a heatproof bowl.
2. 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.
3. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
To Fill the Cupcakes:
1. Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. 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.
2. 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. 3. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine.
4. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined.
5. Divide the batter among the cupcake liners.
6. Bake until a thin knife inserted into the center comes out clean, about 17 minutes.
7.Cool the cupcakes on a rack.
To Make the Whiskey Ganache Filling:
1. Finely chop the chocolate and transfer it to a heatproof bowl.
2. 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.
3. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
To Fill the Cupcakes:
1. Using a 1-inch round cookie cutter, the bottom of a large decorating
tip, or an apple corer, cut the centers out of the cooled cupcakes, going about
two-thirds of the way down.
2. Transfer the ganache to a piping bag with a
wide tip and fill the holes in each cupcake to the top.
To Make the Bailey's Cream Cheese Frosting:1. Combine
the cream cheese and butter in a large mixing bowl and beat until
creamy.
2. Gradually add the powdered sugar until well mixed.
3. Add in the Bailey's a tablespoon at a time until the texture is smooth.
4. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles or cake crumbs, if desired. Store the cupcakes in an airtight container.
2. Gradually add the powdered sugar until well mixed.
3. Add in the Bailey's a tablespoon at a time until the texture is smooth.
4. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles or cake crumbs, if desired. Store the cupcakes in an airtight container.
ENJOY!!
Adapted from Brown Eyed Baker.
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