Ingredients: |
Ingredients: STOUT CUPCAKES 1 cup stout beer, such as Guinness 2 sticks butter 1/2 cup cocoa powder 1/2 cup chocolate chips 2 cups flour 11/2 cups sugar 11/2 teaspoons baking soda 1/2 teaspoon baking powder 1 teaspoon salt 2 eggs 2/3 cup plain Greek yogurt
WHISKEY GANACHE 2 cups semisweet chocolate chips 2/3 cup cream 2 tbsp butter 4 tsp Irish Whiskey, such as Jameson
BAILEYS BUTTERCREAM FROSTING 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 4 cups powdered sugar 6 tbsp Irish Cream Liqueur, such as Bailey's
|
Directions: |
Directions:STOUT CUPCAKES Preheat oven to 350° F. Line two muffin tins with cupcake liners and set aside. In a pot or large saucepan, simmer the beer and butter on medium until butter is completely melted. Add cocoa powder and chocolate chips and stir until your mixture is smooth. Take off heat and set aside to cool. In a separate medium bowl, whisk together, sugar, flour, baking soda, baking powder, and salt. Set aside. In the bowl of a stand mixer, stir eggs and yogurt together until smooth. Slowly add the cooled chocolate mixture. Next, add flour mixture and stir until well combined.¹ Scoop batter into prepared cupcake tin until cups are about 2/3 full. Bake for 15 minutes. Remove from oven when a toothpick inserted in the center comes out clean. Allow to cool on racks.
WHISKEY GANACHE In a large sauce pan, melt chocolate chips, cream, and butter on medium-low. Stir until smooth. Add your whiskey, stir, then remove from heat and set aside to let mixture cool/thicken. While your ganache is cooling, scoop a hole into the center of each cooled cupcake with a cupcake corer or spoon.² Fill holes to the brim with thickened ganache.
BAILEYS BUTTERCREAM FROSTING In a bowl with a mixer, cream together butter, 4 tablespoons cream, and powdered sugar. If consistency is too thick, add more Irish cream one tablespoon at a time until piped consistency is reached. Spoon frosting into a pastry bag fitted with desired tip³ and pipe it generously on top of each filled cupcake. Pour yourself a Guinness and enjoy! |
Personal
Notes: |
Personal
Notes: Before filling the cupcake tin, I like to give the batter a good stir with a rubber spatula. This is to get the bottom of the bowl, just to be sure all the ingredients got mixed together! Alternatively, you can skip coring the cupcakes and just spoon some ganache on top of the cupcake, then top with the frosting, up to you! I used a large star tip (Ateco 823 or Wilton 1M)
Great for St. Patrick's Day!
|