That was a mouthful. I didn't want to leave anything out of the title — it sounds too good. I've recently came across several recipes for Guinness cupcakes and I knew I had to make one of them. I went with my tried and true, imaginary blog friend, Annie's Eats. She found the recipe on Smitten Kitchen's blog, another good one. Since Annie loved them, I was sure to feel the same way.
My husband loves a good Guinness, especially if it's on tap. When we went to the Guinness factory in Dublin, he was on cloud nine. It was a great experience seeing how the stout is made and the long process it goes through. We made a point to eat lunch there as well. I've wanted to explore cooking with Guinness more, I just forget. It has such a unique flavor.
Back to the story — Saturday morning I got up early and was ready to start baking. I took several pictures along the way, and I found my new favorite cupcake. I created some tags to go with the cupcakes as well. The only thing I would change — to add a bit more heavy cream (or Bailey's) to the ganache to make it a little creamier. It was delicious, but it just sat in the middle of the cupcake. I'd like it to ooze just a bit. It makes 24 cupcakes. I'm already thinking about when I can make more.
Guinness and Bailey's Irish Cream Cupcakes
INGREDIENTS
FOR THE CUPCAKES
1 cup Guinness stout
2 sticks of unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream
FOR THE GANACHE FILLING
8 oz. bittersweet chocolate, chopped fine
2/3 cup heavy cream
2 tbsp. butter, at room temp.
2 tsp. Bailey’s Irish cream
FOR THE BUTTERCREAM FROSTING
1 stick of unsalted butter, at room temp.
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream
INGREDIENTS
1 cup Guinness stout
2 sticks of unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream
FOR THE GANACHE FILLING
8 oz. bittersweet chocolate, chopped fine
2/3 cup heavy cream
2 tbsp. butter, at room temp.
2 tsp. Bailey’s Irish cream
FOR THE BUTTERCREAM FROSTING
1 stick of unsalted butter, at room temp.
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream
INGREDIENTS
FOR 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 eggs and sour cream until blended. Add the stout-butter mixture and beat just until combined. Mix in dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 3/4 full. Bake until a toothpick inserted in the center comes out clean, about 15 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Source: adapted from Annie's Eats and from Smitten Kitchen
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 eggs and sour cream until blended. Add the stout-butter mixture and beat just until combined. Mix in dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 3/4 full. Bake until a toothpick inserted in the center comes out clean, about 15 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
FOR THE GANACHE FILLING
Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey’s 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.FOR THE BUTTERCREAM 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. Alternate adding the three to four cups of powdered sugar and the Bailey’s until desired consistency is reached for piping. Frost the cupcakes as desired.
Source: adapted from Annie's Eats and from Smitten Kitchen
Butter and Guinness ... oh my
Chocolate ganache
Plaid cupcake liners
The liners lose their appeal a bit after baking
Cool down mode
Made some holes for the ganache
Filled some holes with ganache
While I was waiting for my cupcakes to cool, I went out and bought a new frosting tip and I love it. I wanted some height on the frosting.
The finished product and it's ready to eat!
I created some tags for the cupcakes. I thought they needed a bit of flare. Plus, what kid doesn't like their name on a cupcake?? The green cupcakes were made at the same time, and I blogged about those here.
Those look fabulous!!! What tip did you get for the frosting? I am looking for a new one for doing cupcakes:-)
Please deliver to 577 W. Douglas... attn: Jonathan Wood
Jocelyn, thank you. I bought a Wilton 2D Drop Flower. It's an oversized one. You will love it!
Jonathan, next time I make some, I'll bring a couple by.
Love the new tip! I need that! Made those cupcakes look so pretty!