Posted by: Annie
Source Smitten Kitchen via Craving Chronicles
This dessert probably belongs at a St. Patrick's Day celebration - rather than the days following Thanksgiving, however I made them for my best friend's birthday, because as a lover of Bailey's I could not deny her the deliciousness of these cupcakes. Everything about these cupcakes are amazing - from the rich chocolate batter to the Bailey's flavored icing; and for that reason can be made year round!
What you'll need:
For the Cupcakes -
1 cup stout (Guinness) (coffee also works perfectly! I used a fresh cup from Wegmans!)
2 sticks butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups granulated sugar
1 1/2 t baking soda
3/4 t salt
2 large eggs
2/3 cup sour cream
Cupcake Ganache Filling:
(You do not have to fill your cupcakes, however I did and it added such a nice flavor to the cake)
8 oz bittersweet chocolate
2/3 cup heavy cream
2 T butter, room temperature
1-2 t Irish whiskey (optional - I left this step out)
*You will need either a 1-inch round cookie cutter, or an apple corer, and a piping bag to insert the ganache filling.
3-4 cups confectioners sugar
1 stick unsalted butter, room temperature
2-3 T Bailey's (or milk, or heavy cream, or a combination)
First, make the cupcakes. Preheat the oven to 350 degrees. Line cupcake pans with 24 liners. Mix 1 cup stout (or coffee) with 1 cup butter in a medium sized saucepan, and bring to a simmer. Next, add cocoa powder to beer mixture and whisk until smooth. Remove from heat and allow mixture to cool.
Next, mix flour, sugar, baking soda, and salt in a large bowl. In a separate large bowl, beat eggs and sour cream with an electric mixer. Next, add the slightly cooled stout/coffee-chocolate mixture to the egg mixture and beat to combine.
Slowly add in the flour mixture, and beat on a slow speed. Use a rubber spatula to fold batter until it is completely mixed. Fill the cupcake liners approximately 2/3-3/4 of the way. Bake 17 minutes, and cool cupcakes on a rack completely. I actually placed my cupcakes on a rack, and placed them in the refrigerator for approximately 15 minutes.
Now, make the ganache filling. Chop the chocolate into small pieces, and place in a heatproof bowl. Bring the heavy cream to simmer and pour in the chopped chocolate. Allow it to sit for one minute, and stir the mixture until it is smooth. If the chocolate is not completely melted you can place the mixture in the microwave for 20 seconds.
After the mixture is smooth and melted, add butter and whiskey (if you are using it) and stir until smooth. Let the ganache cool until it is thick enough to be piped into the cupcakes.
Now you get to fill the cupcakes!
This was probably my favorite part of making this recipe. I used an apple corer that was slightly bigger than an inch, but it will worked out perfectly. Using an apple corer or a cookie cutter, cut the centers out of the cooled cupcakes. Push the apple corer approximately 2/3 of the way into the cupcake, but make sure to not cut through the bottom. Remove the centers from each cupcake and using a piping bag with a wide tip, fill the holes in each cupcake to the top:
Once the cupcakes are filled, it is time to make the frosting. Whip butter with an electric mixer until it is very light and fluffy; this takes approximately four minutes using a hand mixer. Next, add the powdered sugar very slowly - only a few tablespoons at a time. When the frosting appears thick enough to spread, add in the Bailey's and blend until combined.
Frost each cupcake and top with chocolate shavings. Enjoy!