Or, alcoholic cupcakes. It’s quicker to say.
Recipe adapted from Smitten Kitchen. Please note that I very rarely make my buttercream with butter. I just don’t like the way it tastes.
1 cup of Guinness
2 sticks of unsalted butter
3/4 cup unsweetened cocoa powder (Dutch processed)
2 cups of flour
2 cups of sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
8 ounces bittersweet chocolate, chopped
2/3 cup heavy cream
2 TBSP butter, room temp
1 TBSP Bailey’s Irish Cream
1 cup unflavored shortening (Crisco)
1 TBSP meringue powder
2 pounds (about 4 cups) powdered sugar
few TBSP of water
2-3 TBSP Bailey’s Irish Cream
MAKE THE CUPCAKES
1. Preheat your oven to 350 and line 24 muffin tins with liners. This recipe ended up making 12 small cupcakes for me and 12 very large ones (I actually used jumbo foil liners I had purchased to make muffins in). There is plenty of batter here.
2. Bring 1 cup of stout and 1 cup of butter to a simmer in a saucepan. Whisk in cocoa powder, remove from heat and cool slightly.
3. Whisk flour, sugar, baking soda and salt in a separate bowl. Set aside.
4. Using an electric mixer, beat eggs and sour cream together. Add stout/chocolate mixture and beat until just combined. Add flour mixture and beat briefly on low speed. Use a rubber spatula to scrape down sides of bowl.
5. Divide batter evenly amongst cupcake liners. Bake until centers come out done (approximately 17 minutes). Cool completely.
MAKE THE FILLING
1. Your chocolate should already be chopped. Transfer it to a microwave safe bowl and top with butter. Melt on 50% power in 45 second increments. Stir and return to microwave until all of your chocolate is melted. Warm heavy cream. Pour over chocolate and stir. Stir in Bailey’s.
2. Cool ganache until thick and smooth.
FILL YOUR CUPCAKES
1. Using an apple corer, small cookie scoop, cookie cutter or paring knife, cut a quarter-sized circle two-thirds of the way down the middle of each cupcake. Remove centers ad keep in a small bowl. Eat one every so often, ;)
2. I used my Pampered Chef cookie scoop to scoop out a generous TBSP of ganache and pour into each cupcake’s center. However you want to get this done is up to you. Just make sure it’s cupcake gets some filling!
MAKE THE BUTTERCREAM
1. In a stand mixer, mix together shortening, meringue powder and 1-2 TBSP of water. Slowly add in powdered sugar (about one cup at a time). You’ll need another 3-4 TBSP of water, depending on consistency. Take a peek and see if it’s creamy enough. Right before you’re done mixing completely, drizzle in a few TBSP of Bailey’s and give it a final mix.
TOP YOUR CUPCAKES
1. Using a pastry bag fitted with a tip (I love my Ateco 826 tip for cupcakes), pipe-out thick swirls of buttercream on each cupcake.