To make the cupcakes, preheat the oven to 350°
F. Line two cupcake pans with paper liners.
Combine the stout and butter in a medium
saucepan over medium heat. Add the cocoa powder
and whisk until smooth. Remove from the heat
and allow to cool slightly.
In a large mixing bowl, combine the flour,
sugar, baking soda and salt. In the bowl of an
electric mixer fitted with the paddle
attachment, 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 in the pan for 5-10 minutes, then transfer
to a wire rack to cool completely.
To make the ganache filling, place the
chocolate in a heatproof bowl. Heat the cream
in a small saucepan until simmering, then pour
it over the 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 give it a very short blast in
the microwave (15-20 seconds). Add the butter
and Baileys and stir until combined.Set aside
to let the ganache cool until it is thick
enough to be piped. (You can use the
refrigerator to speed the cooling process, but
be sure to stir every 10 minutes or so to
ensure even cooling.)
Meanwhile, cut out a portion from the center of
the cupcake using the cone method (a small
paring knife works best for this). 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.
To make 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 it is all
incorporated. Mix in the Baileys until smooth.
Add more if necessary until the frosting has
reached a good consistency for piping or
spreading. Frost the cupcakes as desired. Bon
appetite!
Serving
Suggestions
Makes 24 cupcakes.
Originally Submitted
11/27/2014
0 Out of 5 from
0 reviews
You can add this Guinness and Baileys Irish Cupcake recipe to your own private DesktopCookbook.
