We love cupcakes so anytime we have an opportunity may present itself for us to make them (or eat them) we can’t help ourselves! St. Patties day is Saturday and this little recipe has been floating around on Pinterest! We decided we’re going to try it and we wanted to share it with you so that we can all make them together! So, make them for your friends and let us know how they turn out.
Here’s the recipe via Susie’s blog.
(adapted from “Annie’s Eats”)
For the Guinness Chocolate Cupcakes:
1 cup Guinness beer
16 tablespoons unsalted butter
3/4 cup unsweetened dark cocoa powder
2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
For the Bailey’s Truffle Centers:
8 ounces white chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons unsalted butter, at room temperature
4 tablespoons Bailey’s Irish cream
For the Bailey’s Buttercream:
12 tablespoons unsalted butter, at room temperature
4 cups confectioners’ sugar, sifted
1/2 teaspoon vanilla
5-8 tablespoons Bailey’s Irish cream
For the Guinness Chocolate Cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with paper liners. Combine the Guinness 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 paddle attachment, beat together the eggs and sour cream to blend. Add the Guinness/butter mixture and beat 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 3/4 full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
For the Bailey’s Truffle Centers: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, the 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 portion from the center of each cooled cupcake with an apple corer or using the cone method (a small paring knife words best for this). Once the truffle mixture has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.
For the Bailey’s Buttercream: 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 vanilla and Bailey’s until smooth. Add more Bailey’s if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.
Yield: 24 cupcakes