These cupcakes are absolute heaven! Guinness chocolate cake, whiskey ganache filling, and a Bailey’s buttercream frosting. I brought these to a football game tailgate last year and they were demolished. The original recipe makes 24 cupcakes, but since that is a few too many cupcakes for just me, I downsized the recipe to make 12 cupcakes.
Here is a picture after I took out the center of the cupcakes. I suggest mixing the extra cake with the leftover ganache as a snack 🙂
adapted from Brown Eyed Baker
yield: 12 cupcakes
1/2 cup Guinness stout
1/2 cup unsalted butter, at room temperature
1/2 plus 1/8 cup Dutch-process cocoa powder (1/8 cup = 2 Tbps)
1 cup all-purpose flour
1 cup granulated sugar
3/4 teaspoons baking soda
1/2 plus 1/8 teaspoons salt
1/3 cup sour cream
The Whiskey Ganache Filling:
4 ounces bittersweet chocolate
1/3 cup heavy cream
1 tablespoon butter, at room temperature
1 teaspoon Irish whiskey
The Baileys Buttercream Frosting:
1 cups unsalted butter, at room temperature
2-3 cups powdered sugar (depending on how sweet you like your frosting)
3 tablespoons Bailey’s Irish Cream
Preheat oven to 350 degrees F. Line 12 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
Finely 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, using a rubber spatula, stir it until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
Using the bottom of a large decorating tip cut the centers out of the cooled cupcakes, going about two-thirds of the way down (see picture above for the finished result). Using a spoon, carefully pour ganache into the holes in the cupcakes until they are full.
Whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until 2 cups are added. Taste the buttercream and decide if you would like to make it sweeter by adding up to 1 more cup of powdered sugar. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
Frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.
A picture of the ganache filling inside!