Yes, you heard me correctly. Irish. Cream. Frosting. It is one of THE best thing I’ve ever tasted. I guess you have to like Irish cream to be a true fan, but honestly, I don’t know how you could NOT be after tasting these! I’m kicking myself right now because I was planning on taking pictures as I made these, but completely forgot. Let’s just say along the way they did not look like the pictures from the site where I found the recipe. My frosting was super thick (following the directions), and when I mixed the Guinness, cocoa powder and butter, it looked awful. Luckily the end result is fabulous!
I can’t lie; I think cutting out the center of cupcakes and filling them with a ganache seems like a great idea, but in the end it never seems worth it. My husband claimed you couldn’t even taste the ganache vs. the chocolate of the cupcake. Maybe it needed more whisky… 🙂
- 1 cup Guinness stout
- 1 cup butter
- 3/4 cup unsweetened cocoa powder
- 2 cups flour
- 2 cups sugar
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 large eggs
- 2/3 cup sour cream
- 8 oz bittersweet chocolate
- 2/3 cup heavy cream
- 2 tbs butter, room temperature
- 1-2 tsp Irish whiskey (I used Canadian… oops!)
- 3-4 cups confectioners sugar (I doubled this recipe and used about 6 cups)
- 1 stick butter, room temperature
- 3-4 tbs Baileys (or milk… I used half cream, half Baileys)
Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup Guinness and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.
Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one 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. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) 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). Meanwhile, using a 1-inch round cookie cutter or an apple corer, 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 2/3 of the way. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top. (I just used a knife to cut a circle and a fork to remove the center. Not as clean by any means, but it worked.)
Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time. When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) 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.
Ice and decorate the cupcakes and ENJOY!