I finally wanted to do something festive for St. Patties day, and this past Saturday, I hit the gold pot. Following in the foot steps of a Irish Car Bomb shot, these cupcakes have Guinness cake, a chocolate ganache topped with whiskey, and green Bailey's icing to top them off! They are very boozy, and delicious!
Recipe Makes 24 cupcakes
Ingredients For Cupcakes:
1 1/2 cup Guinness stout
1 cup unsalted butter
3/4 cup cocoa powder
2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoon baking soda
3/4 teaspoon salt
2 eggs
2/3 cup sour cream
Ingredients for Whiskey Ganache Filling:
6 ounces semi sweet chocolate
2/3 cups whipping cream
2 tablespoons butter
2/3 cup whiskey
Ingredients for Bailey's icing:
2 cups unsalted butter
4 cups icing sugar
3 shots baileys
To Make the cupcakes: 1.Preheat oven to 350F. Line cupcake tray. Bring Guinness and butter to a simmer on medium heat. Add cocoa powder and whisk until smooth. Cool Slightly.
2. Whisk the flour, sugar, baking soda, and salt in a large bowl to combine. In another bowl, use a mixer to mix eggs and sour cream. Add the Guinness-chocolate mixture and beat to combine. Reduce the speed, and add flour mixture and beat briefly. Fold the batter til completely combined. Divide the batter into cupcake cups, and bake until a knife can be inserted and come out clean (approx. 17 minutes). Cool on a rack.
Making the whiskey ganache:
3. Finely chop the chocolate and put into a heat proof bowl. Heat the cream until simmering and pour over the chocolate. Let it sit for a minute, then use a spatula to stir until smooth. Add the butter and whiskey and stir until combined. Let ganache cool until thick but soft enough to be piped.
Filling the cupcakes:
4. Using a small baby spoon or back of decorating tip, cut the centers out of cooled cupcakes, about two thirds the way down. Transfer to a piping back (icing bag) with a wide tip and fill holes in to top of each cupcake.
To make the bailey's frosting:
5. Using a mixer, whip the butter on medium high for 5 minutes, scraping sides of bowls every now and then. Reduce speed to medium-low and gradually add the icing sugar and mix til combined. Add the baileys, increase speed to medium-high and whip for another 2 minutes. Frost tops of cupcakes.
I found this recipe from the brown eyed baker, but tweaked it as hers was a lot less booze filled.
