I was also excited to use my new camera as an early birthday gift from Steve to take these pictures! I was really excited to see it had a "gourmet food" setting. :)
These were fairly time consuming, but not overly complicated. I made 19 cupcakes out of this recipe.
Guinness Chocolate Cupcakes
1 cup Guinness beer
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
2/3 cup sour cream
8 oz. bittersweet chocolate
2/3 cup heavy cream
2 Tbsp. butter, room temperature
1-2 tsp. Irish whiskey (optional, I used a smidge less than 1 tsp. of Jameson per Steve's insistence)
3 to 4 cups confectioners sugar (I used about 3 1/2)
1/2 cup unsalted butter, room temperature
3 - 4 Tbsp Baileys (or milk, or heavy cream or a combination thereof...I used a small airplane bottle size of Baileys~apx. 4 tsp. and a splash of heavy cream)
Make the cupcakes
- Preheat oven to 350.
- Line cupcake cups with liners
- Bring Guinness and butter to a simmer over medium heat
- Add cocoa powder and whisk until smooth, Cool slightly
- In a separate bowl, whisk flour, sugar, baking soda and salt into a large bowl to blend
- Using a mixer, beat eggs and sour cream in another large bowl to blend
- Add Guinness/cocoa mixture to egg mixture and beat to just combine
- Add flour mixture and beat briefly on slow speed
- Using rubber spatula, fold batter until completely combined.
- Divide batter among lined cupcake pan, filling them apx. 2/3-3/4 of the way.
- Bake in preheated oven until tester comes out clean (recipe said 17 minutes, ours took apx. 22)
- Cool cupcakes on rack completely.
Make the filling
- Chop the chocolate and transfer it to a heat proof bowl.
- Heat the cream until simmering and pour it over the chocolate, let sit for 1 minute over the chocolate
- Stir until smooth
- Add the butter and whiskey (if you choose) and stir until combine
- Let ganache until cool until thick, but still soft enough to pipe into cupcakes
Fill the cupcakes
Using a 1" cookie cutter or a corer (I used a corer, it worked like a charm), cut the centers out of the cooled cupcakes. You want to go most of the way down, but not all the way. Aim for around 2/3.
Put the cooled ganache into a piping bag and fill the holes on each cupcake to the top.
Make the frosting
- Whip the butter in the bowl for several minutes, you want it very light and fluffy
- Slowly add the confectioners sugar, a few tablespoons at a time
- When the frosting looks thick, drizzle in the Baileys (or milk or cream) and whip it until it is combined.
- If the frosting got too thin (it shouldn't, but just in case), you can add a few more spoonfuls of confectioners sugar.
Decorate and enjoy!