Guinness, Whiskey & Irish Cream Cupcakes
User Reviews
4.7
Guinness, Whiskey & Irish Cream Cupcakes
Description
The cupcakes start by simmering Guinness and butter, then whisking in dutch-process cocoa powder to create an intensely chocolate stout mixture. Flour, sugar, baking soda, and salt are combined separately. Eggs and sour cream are beaten, then blended with the Guinness-cocoa mix before folding in the dry ingredients to form a batter. Baking produces a tender crumb balanced by the distinctive stout flavor. Cooling avoids melting the ganache and frosting.
The whiskey ganache filling melts bittersweet chocolate with heavy cream, adds butter and Irish whiskey for a smooth, boozy center that complements the cupcakes' richness. The Baileys frosting blends butter with powdered sugar and Irish cream liqueur, resulting in a creamy, sweet topping. Piping techniques may use various decorating tips for visual effect. These cupcakes suit celebrations or indulgent treats offering layered chocolate and Irish flavors.
Portions, storage, and decoration details provide guidance on presentation and serving; nutritional values reflect one cupcake serving size.
Ingredients
For the Cupcakes:
- 1 cup Guinness Stout
- 1 cup unsalted butter at room temperature
- ¾ cup Dutch-process cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1½ teaspoons baking soda
- ¾ teaspoons salt
- 2 egg
- ⅔ cup sour cream
For the Whiskey Ganache Filling:
- 8 ounces bittersweet chocolate finely chopped
- ⅔ cup heavy cream
- 2 tablespoons butter at room temperature
- 2 teaspoons Irish whiskey
For the Baileys Frosting:
- 2 cups unsalted butter at room temperature
- 5 cups powdered sugar
- 6 tablespoons Baileys Irish cream
Instructions
- Make the Cupcakes: Preheat oven to 350 degrees F. Line two standard muffin tins with liners.
- Place the Guinness and butter in a medium saucepan and bring to a simmer over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Remove from the heat and cool slightly.
- In a medium bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
- Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat just until it starts to come together, about 30 seconds. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool for 5 minutes in the pan, then remove the cupcakes to a wire rack to cool completely.
- Make the Whiskey Ganache Filling: Place the chocolate in a heatproof bowl. Place the heavy cream in a small saucepan and bring to simmer over medium heat. Immediately pour it over the chocolate, then let it sit for two minutes. Using a rubber spatula, gently stir the mixture from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped, about 30 minutes. (If it becomes too stiff, simply give it a good whisk and it will loosen up.)
- Fill the Cupcakes: Using a paring knife, cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Using a cookie scoop or spoon, divide the prepared ganache between the centers of the cupcakes.
- Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
- Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container at room temperature for up to 4 days.
Notes
- Use decorating tips such as Wilton 1M or Ateco #827 for classic star-shaped frosting effects.
- Nutritional values are calculated per cupcake serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 57g | 19% |
| Protein | 3g | 6% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 90mg | 30% |
| Sodium | 167mg | 7% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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