Irish Cupcakes

I wanted to put my own spin on this recipe... but I failed.


This is a perfect example of perfection!






Irish Cupcakes
(adapted from Smitten Kitchen)


Guinness Cupcakes

1 cup Guinness stout beer
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa
2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs

2/3 cup sour cream

Whiskey Ganache Filling

8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey

Bailey's Irish Cream Frosting
4 cups confections sugar
11/2 sticks unsalted butter
4 tablespoons Baileys

1/4 tsp salt

Preheat oven to 350F. Line 24 cupcake cups with liners. 

Bring 1 cup stout and 1 cup butter to simmer in a large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth.

Whisk flour, sugar, baking soda, and salt in large bowl.  Beat eggs and sour cream with a stand mixer. Add stout-chocolate mixture to egg mixture. Add flour mixture and beat on slow speed. 

Divide batter among cupcake liners. Bake 15-17 minutes.

For the ganache, combine simmering cream and chocolate in a double boiler. Stir in butter and whiskey.

Carve a hole in the middle of the cooled cupcake and pour the cooled ganache in the center.  Or, you can dip the top of an intact cupcake into the warm ganache and let cool.

For the frosting, whip the butter in a stand mixer while slowing incorporating the Confectioner's sugar.  Add Bailey's and salt and mix until fully combined.

Listening to:  Lionel Ritchie - Hello?