Opulent. Decadent. Tasty.
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Chocolate Cupcakes:
1 cup Guinness
1 cup Guinness
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream
Bailey’s Ganache Filling:
8 oz. bittersweet chocolate, finely chopped
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish cream
Bailey’s Buttercream Frosting:
8 tbsp. unsalted butter at room temperature
8 tbsp. unsalted butter at room temperature
3/4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream
Directions:
Preheat oven to 350° F. Line cupcake pans with paper liners. Combine the stout & butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from heat & allow to cool slightly.
In a large mixing bowl, combine the flour, sugar, baking soda and salt. With an electric mixer fitted with the paddle attachment or hand mixer, beat together the eggs and sour cream to blend. Add the stout-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 ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool completely.
The Ganache Filling: Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over 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 in microwave for 15-20 seconds. Add the butter and Bailey’s - stir until combined.
Set aside to let the ganache cool until it is thick enough to be piped. Meanwhile, cut out a portion from the center of the cupcake with a small paring knife. 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.
For the 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 incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or thicker for spreading. Frost cupcakes as desired.
Source: adapted from Smitten Kitchen
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