Chocolate Guinness Cupcakes with Baileys Frosting and Irish Whiskey Ganache Filling
User Reviews
5.0
9 reviews
Excellent
Chocolate Guinness Cupcakes with Baileys Frosting and Irish Whiskey Ganache Filling
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These chocolate Guinness cupcakes are filled with Irish whiskey ganache and topped with Baileys Irish Cream frosting! They're delicious, edible variations of a (not PC) cocktail. Regardless of what you call them, they are delicious celebratory sweets perfect to honor St. Patrick's Day!
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Ingredients
Chocolate Guinness Cupcakes:
- ½ cup Guinness stout beer
- 4 ounces (113 grams / 1 stick) unsalted butter
- 6 tablespoons (30 grams) unsweetened cocoa powder
- 1 cup (125 grams) all-purpose flour
- 1 cup (200 grams) sugar
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 large egg
- ⅓ cup sour cream
Whiskey Ganache Filling:
- 4 ounces (113 grams) bittersweet chocolate
- ⅓ cup heavy cream
- 1 tablespoon unsalted butter room temperature
- ½ tablespoon Irish whiskey or to taste
Baileys Buttercream:
- 4 ounces (113 grams / 1 stick) unsalted butter room temperature
- 1 ½ cups (150 grams) confectioners’ sugar
- 3 tablespoons Baileys Irish cream
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Instructions
- Make the cupcakes: Preheat the oven to 350°F. Line 12 cupcake cups with paper liners.
- Bring the Guinness and butter to a simmer in a small saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
- Whisk the flour, sugar, baking soda, and salt in large bowl to combine.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the egg and sour cream. Add the stout-chocolate mixture to the egg mixture and beat just to combine. Add the flour mixture and beat briefly on slow speed. Using a rubber spatula, fold the batter until smooth and no longer streaky.
- Divide the batter among the cupcake liners, filling them ⅔ to ¾ of the way. Bake until a tester inserted into center comes out clean, about 17 to 19 minutes. Cool cupcakes completely.
- Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the heavy cream until simmering and pour it over the chocolate. Let it sit for a minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. Ten to twenty seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey and stir until combined.
- Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes).
- Fill the cupcakes: Using a 1-inch round cookie cutter, paring knife, or melon baller (my personal choice), cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for ⅔ of the way. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.
- Make the frosting: Whip the butter in the bowl of an electric mixer fitted with the whisk attachment for several minutes until fluffy. Add the powdered sugar a little at a time, until fluffy and thick. Drizzle in the Baileys and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.
- Frost the cupcakes as desired, making sure to cover and hide the filling.
Notes
- Do ahead: You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)
- This recipe uses kosher salt (aka cooking salt, kitchen salt, coarse salt outside of the US). If you are using table salt, definitely scale down the salt as that is a saltier type of salt! The type of salt will make a big difference in how salty your food tastes, so keep that in mind.
Nutrition Information
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Serving
1cupcake
Calories
426kcal
(21%)
Carbohydrates
48g
(16%)
Protein
4g
(8%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
98mg
(33%)
Sodium
140mg
(6%)
Potassium
61mg
(2%)
Fiber
2g
(8%)
Sugar
37g
(74%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 426kcal | 21% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 98mg | 33% |
| Sodium | 140mg | 6% |
| Potassium | 61mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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