Chocolate, Whiskey and Beer Cupcakes

Guinness Chocolate Cupcakes
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Ganache Filling
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)

Baileys Frosting
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

1-inch round cookie cutter or an apple corer and a piping bag

Make the cupcakes:

  • Preheat oven to 350°F.
  • Line 24 cupcake cups with liners.
  • Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat.
  • Add cocoa powder and whisk until mixture is smooth.
  • Cool slightly.
  • Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
  • Using electric mixer, beat eggs and sour cream in another large bowl to blend.
  • Add stout-chocolate mixture to egg mixture and beat just to combine.
  • Add flour mixture and beat briefly on slow speed.
  • Using rubber spatula, fold batter until completely combined.
  • Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way.
  • Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes.
  • Cool cupcakes on a rack completely.

Make the filling:

  • Chop the chocolate and transfer it to a heatproof bowl.
  • Heat the cream until simmering and pour it over the chocolate.
  • Let it sit for one minute and then stir until smooth.
  • Add the butter and whiskey and stir until combined.

Fill the cupcakes:

  • Let the ganache cool until thick but still soft enough to be piped.
  • Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes.
  • You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way.
  • A slim spoon or grapefruit knife will help you get the center out.
  • Those are your “tasters”.
  • Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Make the frosting:

  • Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes.
  • Slowly add the powdered sugar, a few tablespoons at a time.
  • When the frosting looks thick enough to spread, drizzle in the Baileys and whip it until combined.
  • If this has made the frosting too thin beat in another spoonful or two of powdered sugar.

Ice and decorate the cupcakes.

Makes 20 to 24 cupcakes



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