Irish CupcakesIf I do say so myself, they're so pretty! The cake was delicious, and when Tom tried it sans frosting, he was impressed. He said rarely does he enjoy cake without some kind of frosting, but he liked this (he gets to keep all of the scooped out insides). After tasting the finished product, I can't say more than they're delicious. The alcohol flavors are pretty mild and all of the flavors go together really well.
Makes 24 cupcakes
- 1 C. of Guinness stout
- 1 C. salted butter
- 3/4 C. unsweetened cocoa powder
- 2 C. all purpose flour
- 2 C. sugar
- 1 ½ t. baking soda
- 3/4 t. salt
- 2 large eggs
- 2/3 C. sour cream
- 9 ounces bittersweet chocolate
- 2/3 C. heavy cream
- 2 T. butter, room temperature
- 2 t. whiskey
- 1 t. vanilla
- 6 cups of confectioner’s sugar
- ½ stick salted butter, at room temperature
- 8 ounces Cream cheese
- 2 t. Vanilla
- 2 t. of Baileys
- Start by bringing the Guinness and butter to a simmer. Once the mixture has melted, whisk in the cocoa powder until blended and set aside. In a stand mixer, beat the eggs, sugar and sour cream to blend in a mixer. Add the chocolate and beer mixture to the stand mixer and blend until combined. Add the salt and baking soda until mixed then slowly add the flour until combined and beat for about a minute.
- Pour the mixture into cupcake liners set inside a cup cake pan. Only fill them about three quarters. Bake for about 17 to 20 minutes at 350 degrees or until knife comes out clean. Let them cool on a wire rack. While they cool, make the ganache filling. Over a double boiler or pan full of hot water, place a metal or glass bowl on top. Add the cream, whiskey and vanilla and let it heat on medium until very slightly bubbling. Then add the chocolate and stir until melted and smooth. Then add the butter and whisk until all combined. Set aside of the burner.
- Use a sharp knife to hollow out a hole in each cupcake and I would recommend about an inch. With a spoon, fill each cupcake with the ganache. You may have some left over and you can make truffles. Simply chill and then form round balls and roll in cocoa.
- To make the frosting, add the cream cheese and butter to a stand mixer and whip until fluffy. Add the vanilla and baileys and mix well. Slowly add the confectioner’s sugar until all gone and whip until light and fluffy – about 4 to 5 minutes. Place into a large piping bag and decorate each cupcake. Garnish with your favorite decorations or leave plain.