Ingredients for Stout Irish Cream Cupcakes
- Guinness Stout
- Unsalted Butter
- Dutch Processed Cocoa Powder
- All Purpose Flour
- Granulated Sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup sour cream
- Bittersweet Chocolate
- Heavy Cream
- 1 cup (2 sticks) unsalted butter
- Irish Whiskey
- 3 cups powdered sugar
- Irish Cream
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How to Make Stout Irish Cream Cupcakes
- Preheat oven to 350°F (175°C). Line a 24-cup muffin tin with cupcake liners.
- In a medium saucepan, combine 1/2 cup Guinness and 1/2 cup (1 stick) unsalted butter. Simmer over medium heat until butter is melted and combined.
- Whisk in 1/2 cup unsweetened cocoa powder until smooth. Remove from heat and cool slightly.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 3/4 cups granulated sugar, 1 1/2 teaspoons baking soda, and 1/2 teaspoon salt.
- In a separate bowl, beat 2 large eggs and 1 cup sour cream with an electric mixer until combined.
- Gradually add the cooled Guinness-chocolate mixture to the egg mixture, beating until just combined.
- Reduce mixer speed to low. Add the dry ingredients and mix briefly. Gently fold with a spatula until just combined.
- Fill cupcake liners about 2/3 full. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely on a wire rack.
- Finely chop 8 ounces semi-sweet chocolate and place in a heatproof bowl.
- Heat 1 cup heavy cream until simmering. Pour over chocolate and let sit for 1 minute.
- Stir from the center outward until smooth. Stir in 2 tablespoons unsalted butter and 1 tablespoon Irish whiskey.
- Let ganache cool until thick enough to pipe.
- Use a 1-inch round cookie cutter to remove the center of each cooled cupcake, going about two-thirds of the way down.
- Transfer ganache to a piping bag with a wide tip and fill the cupcake centers.
- Using a stand mixer with the whisk attachment, beat 1 cup (2 sticks) unsalted butter on medium-high speed for 5 minutes.
- Reduce speed to medium-low and gradually add 3 cups powdered sugar, mixing until incorporated.
- Add 1/4 cup Baileys Irish Cream and beat on medium-high speed for 2-3 minutes, until light and fluffy.
- Frost the filled cupcakes. Decorate as desired.
- Store cupcakes in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
165g
Fat
89g
Carbs
18g
