St. Patrick's Day was coming up and my friends were having a party. What better to bring than some festive cupcakes? I thought that some type of beer cupcake would work really well for St. Patrick's Day, but I had no recipe to turn to. So, I went to my favorite site, Pinterest, and started looking around. I found numerous recipes for beer cupcakes, but was intrigued by a recipe from une-deuxsenses.blogspot.com for beer cupcakes with a Bailey's Irish Cream chocolate ganache and Bailey's Irish Cream Buttercream Icing. This sounded simply delectable, so I had to try these!
Cupcake Ingredients
- 1 c stout beer (I used Guinness)
- 2 sticks unsalted butter
- 3/4 c unsweetened cocoa
- 2 c flour
- 2 c sugar
- 1 1/2 t baking soda
- 3/4 t salt
- 2 large eggs
- 2/3 c sour cream
Chocolate Ganache Ingredients
- 8 oz bittersweet chocolate, finely chopped
- 2/3 c heavy cream
- 2 T butter, room temperature
- 2 t Bailey's Irish cream
- 1 stick unsalted butter, room temperature
- 3-4 c powdered sugar
- 4-8 T Bailey's Irish cream
Directions
1. Prepare the cupcakes.
a. Preheat oven to 350 º F.
a. Preheat oven to 350 º F.
b. Place Guinness and butter in a medium saucepan over medium heat.
c. Add cocoa to the stout and butter and whisk until smooth.
d. Remove from heat and allow to cool.
e. In a large mixing bowl, combine the dry ingredients (flour, sugar,
baking soda, and salt). Set aside.
f. In another bowl, beat together eggs and sour cream with an electric
mixer.
g. Add the Guinness mixture to the eggs and sour cream, then beat to
combine.
h. Mix in the dry ingredients on low speed.
i. Pour batter into liners, filling them 2/3 full.
j. Bake 15 minutes, until toothpick inserted comes out clean.
k. Allow cupcakes to cool completely.
2. Prepare the chocolate ganache.
a. Place chocolate into a heatproof bowl.
b. Heat heavy cream in a saucepan until simmering.
c. Pour the heavy cream over the chocolate and let sit for 1 minute, then
stir until smooth.
d. Add butter and Bailey's Irish cream to the chocolate and cream and
stir until combined.
e. Set aside ganache until cool and thick enough to pipe. (You can speed
up this process by placing the ganache in the refrigerator. Make sure to
check on your ganache and stir it every few minutes).
3. Cut a section out of the center of each cupcake.
**Sidenote: I found this set of cupcake corers. It has 1 corer for regular size cupcakes and 1 corer for mini cupcakes. I used the regular corer for these cupcakes. You simply press the corer into the cupcakes, twist and remove. Generally, the cupcake section came out with the corer. When this didn't work, I just used a spoon to scoop out the section that had been cored. This tool works great! (and then you get to enjoy the middle sections of the cupcakes!)**
4. Pipe the ganache into the center of the cupcake.
5. Prepare the frosting.
a. Place butter in mixing bowl and beat on medium high until butter is
light and fluffy.
b. Gradually add the powdered sugar until combined.
c. Add 4 T of Bailey's and mix until smooth.
d. Add more Bailey's if frosting needs to be thinned down to a piping
consistency. Add more powdered sugar if frosting needs to be thickened
up to piping consistency.
e. Once icing has reached the right consistency, continue to mix icing for
3-5 minutes.
6. Frost your cupcakes.
c. Add cocoa to the stout and butter and whisk until smooth.
d. Remove from heat and allow to cool.
e. In a large mixing bowl, combine the dry ingredients (flour, sugar,
baking soda, and salt). Set aside.
f. In another bowl, beat together eggs and sour cream with an electric
mixer.
g. Add the Guinness mixture to the eggs and sour cream, then beat to
combine.
h. Mix in the dry ingredients on low speed.
i. Pour batter into liners, filling them 2/3 full.
j. Bake 15 minutes, until toothpick inserted comes out clean.
k. Allow cupcakes to cool completely.
2. Prepare the chocolate ganache.
a. Place chocolate into a heatproof bowl.
b. Heat heavy cream in a saucepan until simmering.
c. Pour the heavy cream over the chocolate and let sit for 1 minute, then
stir until smooth.
d. Add butter and Bailey's Irish cream to the chocolate and cream and
stir until combined.
e. Set aside ganache until cool and thick enough to pipe. (You can speed
up this process by placing the ganache in the refrigerator. Make sure to
check on your ganache and stir it every few minutes).
3. Cut a section out of the center of each cupcake.
**Sidenote: I found this set of cupcake corers. It has 1 corer for regular size cupcakes and 1 corer for mini cupcakes. I used the regular corer for these cupcakes. You simply press the corer into the cupcakes, twist and remove. Generally, the cupcake section came out with the corer. When this didn't work, I just used a spoon to scoop out the section that had been cored. This tool works great! (and then you get to enjoy the middle sections of the cupcakes!)**
4. Pipe the ganache into the center of the cupcake.
5. Prepare the frosting.
a. Place butter in mixing bowl and beat on medium high until butter is
light and fluffy.
b. Gradually add the powdered sugar until combined.
c. Add 4 T of Bailey's and mix until smooth.
d. Add more Bailey's if frosting needs to be thinned down to a piping
consistency. Add more powdered sugar if frosting needs to be thickened
up to piping consistency.
e. Once icing has reached the right consistency, continue to mix icing for
3-5 minutes.
6. Frost your cupcakes.
What I Learned This Time
- Watch the ganache closely when you are cooling it. I left mine in the refrigerator for a little longer than I should have. I was able to pipe it, but once in the cupcakes, the ganache was a little too hard.
Thanks to Michelle from une-duexsenses.blogspot.com for this festive recipe!
Please comment below if you have tried this recipe or if you have any suggestions!
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