Guiness and Baileys Cupcakes

For the cupcakes

  • 1/2 cup stout (Guinness)
  • 8 tbsp. unsalted butter
  • 1/2 cup unsweetened cocoa powder
  • 1 cups all-purpose flour
  • 1 cups sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 large eggs
  • 1/3 cup sour cream

For the ganache filling:

  • 4 oz. unsweetened chocolate, finely chopped
  • 1/3 cup heavy cream
  • 1 tbsp. butter, at room temperature
  • 2 tsp. Baileys Irish cream
  • confectioner’s sugar to taste

For the butter cream frosting:

  • 4 tbsp. unsalted butter, at room temperature
  • 2 cups confectioners’ sugar, sifted
  • 2 tbsp. Bailey’s Irish cream

Preheat the oven to 350° F. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly

In a large mixing bowl, combine the flour, sugar, baking soda and salt. In a separate bowl beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine.  Mix in the dry ingredients on low speed just until incorporated. Fill the cupcakes 2/3 to ¾ full.

Bake about 17 minutes.  Cool in the pan 5-10 minutes, then transfer to a wire rack.  To make the ganache place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate.  Let sit for one minute and then whisk until smooth.  If the chocolate is not completely melted, microwave it (15-20 seconds).  Add the butter and Baileys and stir until combined. Set aside to cool

Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once ganache is cool enough, pipe into the holes. To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.  Gradually add the powdered sugar until it is all incorporated.  Mix in the Baileys until smooth.

 From Annies Eats


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