Chocolate Stout Cupcakes with Bailey’s Frosting
Bailey's, Jameson, and stout beer. These chocolate cupcakes are just as delightful as all of the booze you're going to pour into them.
Servings 12 cupcakes
- 1/2 cup Guinness or other stout
- 1/2 cup butter
- 3/8 cup aka 6 Tbsp. cocoa powder
- 1 cup all purpose flour
- 1/2 cup + 2 Tbsp. sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 3/8 cup aka 6 Tbsp. sour cream or greek yogurt
- 3 1/2 oz bittersweet chocolate
- 1/3 cup heavy cream
- 1 tablespoon butter
- 1 ½ -2 teaspoons Jameson whiskey or other whiskey
- 1/2 teaspoon vanilla extract
BAILEY’S WHIPPED CREAM FROSTING
- 2 c. heavy whipping cream
- 1/4 c. sugar or up to 1/2 c. for sweeter
- 4 T Baileys Irish Cream
Preheat oven to 350 degrees (F)
Melt the butter (on the stovetop or in the microwave)
Add Guinness and cocoa powder and stir to combine well
In a large bowl, mix the flour, sugar, salt, and baking soda
Stir in egg and sour cream
Add chocolate mixture and stir well
Place cupcake papers in the muffin tin
Spoon the mixture into the tin to fill about ½ – ¾ full (you’ll have enough for 12 cupcakes)
Bake for 17 minutes
Remove from oven and allow to cool fully
Gently heat cream on the stovetop at medium-low
Add chocolate and let sit for a few moments
Stir gently until chocolate is melted and combined with the cream
Mix in butter, vanilla, and Jameson
Allow to cool until thick (semi-solid)
Spoon into a pastry bag or plastic bag
Whipped cream frosting:
-Whip heavy whipping cream on medium-high until it thickens a bit and starts to look like whipped cream.
-Mix in sugar until just combined.
-Mix in Bailey’s one Tablespoon at a time until just combined. Don’t overmix.
After the cupcakes have cooled, use an apple corer or knife to scoop out the centers.
Pipe in ganache to fill (but try not to have them overflowing)
Pipe icing onto the top.