5tbspBaileys Irish Creamabout two and half jiggers
1 to 2tbspheavy creamif needed
Preheat the oven to 350℉. Prepare 2 cupcake pans, line with cupcake liners.
Prepare 2 cupcake pans by lining them with cupcake liners.
Combine the dry ingredients: Add the flour, sugar and baking soda to a bowl and set aside.
In a saucepan: Add the Guinness, espresso powder, and butter to a medium saucepan. Heat until warm, and the butter has melted. Remove from heat.
Remove from the heat: Add the cocoa powder to Guinness and butter mixture, whisk until smooth. Set aside to cool slightly.
NOTE: I've made this by sifting the cocoa powder with dry ingredients & and I've made it by adding the cocoa powder to the warm Guinness. I find no difference in the end result.
Beat together: Add the eggs and sour cream to a mixing bowl and beat until well blended.
Add the cocoa mixture to the mixing bowl and beat until well incorporated.
Add flour mixture to mixing bowl and beat until just mixed. Do not over-mix. The batter will be pretty liquidy.
Fill the cupcake tins, about ¾ full. I use a large cookie scoop for this.
Bake for 17 minutes or until a stick comes out clean. (200℉)
Cool: Let the cupcakes cool completely before coring and frosting.
Irish Whiskey Filling
Place the chocolate in a medium heat-resistant bowl.
Heat the heavy cream in a small saucepan. Heat until just boiling. Be careful not to overheat.
Pour the hot cream over the chocolate and whisk until smooth.
NOTE: If the chocolate isn't completely melted, you have 2 options. Microwave in 30 second increments OR use a double boiler.
Add the whiskey, whisk until incorporated.
Set aside until cooled slightly.
Core cupcakes with a small knife or cupcake corer.
Add the ganache into the centers of each cupcake. I use a small cookie scoop.
Cream the butter until it's light and fluffy.
Add the powdered sugar and beat until smooth. Start the mixer very slowly at first.
Add the Baileys Irish Cream. You can adjust this to your taste.
Adjust the thickeness of frosting if needed with heavy cream.
Beat until the Bailey's well blended and the frosting is fluffy.
Pipe the icing onto the cupcakes.
**This recipe makes 12 to 14 cupcakes. How to core cupcakesUsing a paring knife to core cupcakesAngle the knife at a 45-degree angle and cut a little circle out of the middle of the cupcake.Using a cupcake corer toolIf you are a gadget person, you can also use a fancy cupcake corer tool for this.How to Frost CupcakesIf you don't have all those little tips and bags for piping the frosting you can put the buttercream in a large freezer bag and then cut the corner off of the plastic bag.Ganache TroubleshootingIf the chocolate isn't completely melted after adding the cream you can either place it over a double boiler or heat it in the microwave in 30-second increments. Whisk between each 30-second increment. Box Cake InstructionsFor 12 cupcakes you will need one box of Devil's Food Cake mix. (Duncan Hines or Pillsbury)If you want to make this recipe super quickly you can use a boxed cake mix. Follow the instruction for the cake mix but replace the water with Guinness. For 2 boxes you will need 2 cups of Guinness.