Irish Car Bomb Cupcakes! Chocolate Guinness cupcakes with Bailey's ganache and butter cream! The Guinness makes the cake super moist and everyone loves some Irish cream so what do you have to lose? Nothing! Make them! Do it! Or just come over to my place next time I have the ingredients around...
Ingredients This recipe makes 24 cupcakes
For the cupcakes
1 cup Guinness
2 sticks of butter (I use salted, but if you use unsalted, add 3/4 tsp salt)
3/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
1 1/2 tsp baking soda
2 large eggs
2/3 cup sour cream
Preheat the oven to 350° F. Combine the stout and butter in a saucepan over medium heat, then add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool.
Get out two bowls, or a mixing bowl and your stand mixer if you have one (don't you hate it when you don't get this in recipes and you mix the dry ingredients in a large bowl and then realize that you need the large bowl for the wet ingredients because you will be adding the dry to the wet and not the other way around? I hate that and I always end up in a pickle... in fact I did just that when making these cupcakes so don't do what I did!) In the smaller of the two mixing bowls *wink*, combine the flour, sugar, baking soda and salt. In the larger bowl with an electric hand mixer or the bowl of an electric stand mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.
Add the stout-butter mixture to the eggs and sour cream 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. I suggest checking them around 12 minutes then every 2 minutes after because I like my cupcakes super moist.
For the Ganache
8 ounces bittersweet chocolate finely chopped (you can use chocolate chips but use good quality and know that the chips don't melt as well so you'll have to be on your whisking game!)
2/3 cup heavy cream
2 tbsp butter at room temperature
2 tsp Bailey's Irish cream (we used more than that...)
1 stick butter
3-4 Cups confectioners sugar
4-8 Tbsp Bailey's Irish Cream
Ganache is easier than you think! know that going in and it wont be so scary.
To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until just simmering (watch it very closely so that it does not boil), then pour it over the chocolate. Whisk the chocolate and cream 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 Baileys and stir until combined.
Set aside to let the ganache cool until it is thick, almost like mouse but more dense. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.)
Cut a cone out of the center of each cupcakes to prepare for the ganache filling. Once the ganache has cooled you can begin to fill. If you want to be fancy, by all means pipe it into the cupcakes, but if you're like me, just spoon it into its hole and smooth the top.
For the Butter Cream
1 stick butter (at room temperature)
3-4 Cups confectioners sugar
4-8 Tbsp Bailey's Irish Cream (we used 6)
Beat butter with an electric mixer on medium until fluffy, gradually mix in sugar a half cup at a time. Once frosting is at the right consistency, mix in Irish Cream until you've reached your desired potency.
Frost, and enjoy!
I'm serious when I say that you absolutely must MAKE THESE CUPCAKES!
Now that break is here, hopefully there will be more activity but I can't promise anything. But I so want to get my bake on it's not even funny!