Just when I began to think that winter might never end, we finally had a nice weekend with warmer temperatures and lots of sunshine. I still need a few more days of nice weather before I am convinced that spring is just around the corner, although another snowstorm in the forecast for later this week won’t help the situation. Even though I really want to fast-forward to spring, I don’t want to miss the opportunity to do a little St. Patrick’s Day baking first. Because everyone loves chocolate desserts made with Guinness and Bailey’s Irish cream.
Although I wouldn’t drink a pint of Guinness by itself, I love the subtle kick that it gives these otherwise moist and flavorful chocolate cupcakes. And the Irish cream ganache and buttercream? Definitely my favorite part of these cupcakes. I have seen these cupcakes named Irish Car Bomb Cupcakes and although I have never had the drink that they are named after, I can tell you that the cupcakes are really good and need to go on your St. Patrick’s Day baking list.
- 1 cup Guinness
- 1 cup (2 sticks) unsalted butter
- ¾ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1½ tsp baking soda
- ¾ tsp salt
- 2 large eggs, at room temperature
- ⅔ cup sour cream
- 8 oz. bittersweet chocolate, finely chopped
- ⅔ cup heavy cream
- 2 tbsp unsalted butter, at room temperature
- 2 tsp Irish cream
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3-4 cups powdered sugar
- 4 tsp Irish cream
- Pinch of salt
- Preheat the oven to 350 degrees F. Line two cupcakes pans with paper liners and set aside. Combine the Guinness and butter in a medium saucepan set over medium heat. Allow the butter to melt completely Add the cocoa powder and whisk until smooth. Remove the saucepan from the heat and allow to cool slightly.
- In a large bowl, combine the flour, granulated sugar, baking soda and salt. Whisk until combined. Set aside. In the bowl of a electric mixer fitted with the paddle attachment, beat the eggs and sour cream until combined, about 1-2 minutes. Add the Guinness mixture and mix until combined. With the mixer on low speed, slowly add the dry ingredients to the bowl. Mix until just combined. Divide the batter between the prepared muffin cups, filling each about ⅔ full. Bake for about 17-18 minutes or until an inserted toothpick comes out clean. Allow to cool in the pans for a few minutes before transferring to a wire rack to cool completely.
- To make the ganache, place the chocolate in a heatproof bowl. In a small saucepan set over medium heat, warm the heavy cream until it simmers and then pour it over the chocolate. Let sit for one minutes and then whisk until fully smooth. Add the butter and Irish cream. Stir with a wooden spoon until combined. Set aside and allow the ganache to cool. Using a small paring knife, cut of a portion from the center of each cupcake using the cone method. Once the ganache is cool and thickened, transfer it to a piping bag 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 until light and creamy, about 3-4 minutes. With the mixer on low speed, slowly add the powdered sugar. Mix until combined. Add the Irish cream. Increase the speed of the mixer and mix until light and fluffy, about 3-4 minutes. Frost the cupcakes as desired.
Source: Recipe adapted from Smitten Kitchen