Guinness Cupcakes with Bailey's Buttercream Frosting

Booze and cupcakes!

The chocolate cupcake is made with Guinness Stout, and then filled with a chocolate Whiskey ganache.  Bailey's Irish cream is mixed into the buttercream frosting.  A drizzle of chocolate Whiskey ganache adds the final touch to this amazing cupcake.  Try this cupcake with a cup of dark coffee, or perhaps with a Guinness, or a shot of Whiskey, or a shot of Bailey's.


For recipes, click on the tags to the right:

Little Cakes:  The Guinness Cake
Fillings:  Whiskey Ganache
Frostings:  Bailey's Buttercream Frosting
Toppings:  Whiskey Ganache

Bailey's Buttercream Frosting

Yield:  24 cupcakes
Prep Time:  10 minutes

INGREDIENTS:

2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Bailey's Irish Cream

1.  Beat the butter on med-high speed until light and fluffy.  About 2 - 3 minutes.

2.  On medium speed, slowly add in the powdered sugar.  Add more or less powdered sugar if necessary to reach the desired frosting consistency.

3.  On medium-high speed, slowly add the Bailey's and whip for another 2 - 3 minutes until light and fluffy.

Whiskey Ganache Filling

Yield:  Enough for 24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

8 oz bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Whiskey

1.  In a medium heat proof bowl, break up the chocolate into small pieces.

2.  In a small sauce pan, heat the cream to a simmer, and then pour it over the chocolate pieces.  Wait a minute to allow the chocolate to soften, and then stir the mixture until well combined.

3.  Add the butter and whiskey, and stir until well combined.  Allow to cool.

The Guinness Chocolate Cake

Yield:  24 cupcakes
Prep Time:  15 minutes
Bake Time:  19 minutes

INGREDIENTS:

1 cup Guinness Stout
1 cup unsalted butter, at room temperature
3/4 cup unsweetened cocoa powder

2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt

2 eggs
2/3 cup sour cream

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  Using a medium sauce pan, bring the Guinness and butter to a simmer over medium heat.  Add the cocoa powder and whisk until the mixture is smooth.  Remove from heat and allow to cool slightly.

3.  In a large bowl, whisk together the flour, sugar, baking soda and salt.

4.  In a large mixing bowl, beat the eggs and sour cream on medium speed until combined.  Add the Guinness mixture until combined.  Reduce the speed to low and add the flour mixture until combined.

5.  Divide the batter evenly among the cupcake tins, and bake for about 19 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.