I wasn’t a cupcake fan until I discovered these ... Guinness and Bailey’s Cupcakes.
These little gems are a delight; dark chocolaty flavor and very rich.
Thanks and credit go to Smitten Kitchen whose delicious blog introduced me to these decadent temptations and Annie’s Eats who helped me to refine the details to fit to our own personal taste.
This is the version of the recipe that I’ve used – referenced in a previous post and posted here so that I can find it again when it’s time to make them once again.
INGREDIENTS
For the Guinness chocolate cupcakes:
1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream
For the Bailey’s ganache filling:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish cream
For the Bailey’s butter cream frosting:
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream
DIRECTIONS
Cupcakes
Preheat the oven to 350°.
Line two cupcake pans with paper liners.
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 the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.
Add the stout-butter mixture and stir just to combine.
Mix in the dry ingredients on low speed just until incorporated.
Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Do not over bake or cake will be dry.
Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Ganache filling
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, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey’s and stir until combined.
Set aside to let the ganache cool until it is thick enough to be piped. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.)
Meanwhile, cut out a cylindrical portion from the center of the cupcake. Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.
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 Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.
Makes 20-24 cupcakes.
~Enjoy!
