Decadent Irish Stout Cupcakes with Baileys Frosting
Indulge in the rich flavors of these Decadent Irish Stout Cupcakes, a perfect treat for St. Patrick's Day or any festive occasion. Infused with the deep notes of Guinness stout and a luscious whiskey ganache filling, these cupcakes are topped with a fluffy Baileys Irish Cream frosting that will satisfy any sweet tooth. The combination of chocolate and Irish cream creates a delightful experience that pairs beautifully with coffee or as a festive dessert. Ideal for sharing with friends and family, these cupcakes are a celebration in every bite!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Guinness stout
1 cup (none)
Unsalted butter
1 cup + 2 tablespoons (at room temperature)
Dutch-processed cocoa powder
3/4 cup (sifted)
All-purpose flour
2 cups (none)
Granulated sugar
2 cups (none)
Baking soda
1.5 teaspoons (none)
Salt
3/4 teaspoon (none)
Eggs
2 (lightly beaten)
Sour cream
2/3 cup (none)
Bittersweet chocolate
8 ounces (finely chopped)
Heavy cream
2/3 cup (heated until simmering)
Irish whiskey
2 teaspoons (none)
Powdered sugar
5 cups (none)
Baileys Irish Cream
6 tablespoons (none)
Instructions
1
1. Preheat your oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with liners to prepare for baking.
2
2. In a heavy medium saucepan over medium heat, add the Guinness stout and unsalted butter, stirring until it reaches a simmer. Sift in the Dutch-processed cocoa powder and whisk until the mixture is smooth, then set aside to cool slightly.
3
3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined. In a separate bowl, use an electric mixer to beat together the eggs and sour cream at medium speed until mixed.
4
4. Gradually add the cooled Guinness-chocolate mixture to the egg mixture, beating just until blended. Reduce the mixer speed to low, slowly add the dry flour mixture, and mix until combined. Using a rubber spatula, fold the batter gently until fully combined.
5
5. Evenly divide the batter among the lined cupcake cups and bake in the preheated oven for about 17 minutes, or until a thin knife inserted into the center comes out clean. Allow cupcakes to cool on a wire rack.
6
6. For the Whiskey Ganache Filling: Finely chop the bittersweet chocolate and place it in a heatproof bowl. Heat the heavy cream in a saucepan until it simmers, then pour it over the chopped chocolate. Let it sit for 1 minute, then gently stir from the center outward with a rubber spatula until smooth. Add the butter and Irish whiskey, stirring until thoroughly combined. Allow the ganache to cool until it thickens slightly but is still soft enough to pipe.
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7. Once the cupcakes are completely cool, use a 1-inch round cookie cutter (or the bottom of a large decorating tip) to cut out the centers, going about two-thirds of the way down each cupcake. Transfer the cooled ganache to a piping bag fitted with a wide tip and fill the holes in each cupcake until they are level with the tops.
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8. For the Baileys Frosting: In the bowl of a stand mixer with a whisk attachment, whip the room temperature unsalted butter on medium-high speed for about 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar, mixing until fully incorporated. Then add the Baileys Irish Cream and increase the mixer speed to medium-high, whipping for an additional 2 to 3 minutes until the frosting is fluffy and light.
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9. Using your preferred decorating tip or an offset spatula, frost the filled cupcakes. Optionally, add sprinkles for extra flair. Store any leftover cupcakes in an airtight container to maintain freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of these cupcakes?
These cupcakes feature a rich combination of chocolate, Guinness stout, whiskey, and Baileys Irish Cream.
What type of beer is recommended for this recipe?
The recipe specifically calls for Guinness stout to provide deep, malty notes.
How many cupcakes does this recipe yield?
This recipe is designed to make 24 cupcakes.
What oven temperature is required for baking?
Preheat your oven to 350 degrees F (175 degrees C) before baking.
What is the first step in preparing the batter?
Simmer the Guinness stout and unsalted butter in a saucepan, then whisk in sifted cocoa powder until smooth.
What kind of cocoa powder should I use?
Dutch-processed cocoa powder is recommended for its smooth flavor and dark color.
How should the dry ingredients be combined?
Whisk together the all-purpose flour, granulated sugar, baking soda, and salt in a large mixing bowl.
What is the proper way to mix the eggs and sour cream?
Use an electric mixer to beat the eggs and sour cream together at medium speed until well mixed.
How do I incorporate the dry ingredients into the wet mixture?
Reduce the mixer speed to low, slowly add the dry flour mixture to the liquid base, and mix until just combined.
How long do the cupcakes need to bake?
Bake the cupcakes for about 17 minutes, or until a thin knife inserted into the center comes out clean.
What type of filling is used in these cupcakes?
The cupcakes are filled with a rich Whiskey Ganache made from bittersweet chocolate, cream, butter, and Irish whiskey.
How do I prepare the chocolate for the ganache?
The bittersweet chocolate should be finely chopped and placed in a heatproof bowl before adding hot cream.
What is the secret to a smooth ganache?
After pouring hot cream over the chocolate, let it sit for one minute, then stir gently from the center outward.
How do I create a space for the filling?
Use a 1-inch round cookie cutter or the bottom of a large decorating tip to cut out the centers of the cooled cupcakes.
How deep should the hole for the filling be?
Cut approximately two-thirds of the way down into the cupcake.
What ingredients are in the Baileys Frosting?
The frosting consists of unsalted butter, powdered sugar, and Baileys Irish Cream.
How long should I whip the butter for the frosting?
Whip the room temperature butter on medium-high speed for about 5 minutes until it is very light.
How do I ensure the frosting is fluffy?
After adding the Baileys, increase the mixer speed to medium-high and whip for an additional 2 to 3 minutes.
Can I use an offset spatula to frost the cupcakes?
Yes, you can use either a decorating tip and piping bag or an offset spatula to apply the frosting.
How should I store the finished cupcakes?
Store any leftover cupcakes in an airtight container to maintain their freshness.
Is there a specific occasion these are best for?
These are perfect for St. Patrick's Day or any festive celebration where a decadent dessert is desired.
Can I add toppings to the frosting?
Yes, you can optionally add sprinkles for extra flair and decoration.
What kind of chocolate is best for the filling?
Bittersweet chocolate is recommended to balance the sweetness of the frosting and cake.
Does the recipe require room temperature ingredients?
Yes, the unsalted butter for both the cake and frosting should be at room temperature for the best results.
What should the consistency of the ganache be before piping?
Allow the ganache to cool until it thickens slightly but remains soft enough to pipe into the cupcakes.
How much Baileys is used in the frosting?
The recipe uses 6 tablespoons of Baileys Irish Cream for the frosting.
What is the purpose of the sour cream in the batter?
Sour cream adds moisture and richness to the cupcake batter.
Should the cupcakes be warm or cool when being filled?
The cupcakes must be completely cool on a wire rack before you attempt to cut and fill them.
How much powdered sugar is needed for the frosting?
You will need 5 cups of powdered sugar to achieve the correct frosting consistency.
What pairs well with these cupcakes?
They pair beautifully with a cup of coffee or as a standalone festive dessert.