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