Irish Beer & Whiskey Cupcakes
If you're like me, you might find yourself avoiding the plethora of "boozy" cupcake recipes that circulate the web. Since I'm more of a wine girl, recipes cooked with beer, whiskey and other liqueurs…
Irish Beer & Whiskey Cupcakes
If you're like me, you might find yourself avoiding the plethora of "boozy" cupcake recipes that circulate the web. Since I'm more of a wine girl, recipes cooked with beer,…
Ingredients
Cupcake
- 1 cup Guinness Stout
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup Dutch-process cocoa powder
- 2 cups all-purpose flour
- 2 cups sugar (granulated)
- 1 and
- 1/2 teaspoons baking soda
- 3/4 teaspoons salt
- 2 eggs, room temperature
- 2/3 cup sour cream (full-fat)
Filling
- 8 ounces semi-sweet or bittersweet chocolate, chopped
- 2/3 cup heavy cream
- 2 Tablespoons unsalted butter, room temperature
- 2 teaspoons Irish whiskey (I used Jameson)
- Irish Cream
Buttercream
- 2 cups unsalted butter, at room temperature
- 5 cups confectioners sugar
- 6-10 Tablespoons Bailey's Irish Cream
Instructions
Buttercream
Preheat the oven to 350 degrees (F). Prepare cupcake tins with liners, and set aside.
In a heavy-bottomed saucepan, combine Guinness and butter over medium heat. Stir frequently, until the mixture comes to a soft boil. Remove from heat, and add the cocoa powder. Whisk until combined and smooth. Set aside to cool slightly.
In a large bowl, whisk together the salt, flour, baking soda and sugar. In the bowl of a stand mixer, beat together the eggs and sour cream until creamy. Add the Guinness and chocolate mixture to the eggs and beat just until combined. Reduce the speed to low, and slowly add the flour mixture. Beat just until the flour is incorporated, then finish combining using a spatula, folding the mixture together until no white streaks remain.
Fill your cupcake liners no more than half full. Bake for 17 minutes or until a cake tester comes out clean. Allow to cool completely on a wire rack.
Prepare the cupcakes for filling. To do this, hollow out a circle in each cupcake, about 1/2 to 2/3 the depth of the cake. I used the metal edge of my pastry tip, but you can also use a spoon, a knife or a cookie dough scoop:
To make the whiskey ganache, pour the heavy cream into a medium, microwave safe glass bowl. Heat cream in microwave until it's steaming hot, but not boiling. Remove from microwave and add chocolate. Allow the chocolate to sit in the hot cream for 1 minute. Then, using a whisk, stir the chocolate and cream until the chocolate is melted. Add the butter and whiskey and continue to stir until smooth and shiny. Allow the ganache to cool until it's thick but soft. Using a piping bag or a spoon, fill each cupcake with ganache. Prepare frosting.
To make the frosting, in the bowl of a stand mixer, whip the softened butter until it's pale and fluffy. Scrape the bowl as needed. Reduce the speed to low and add the confectioners sugar. Add the Irish cream and beat the frosting for 3-4 minutes, until very light and fluffy. Frost cupcakes as desired.
Store in an airtight container for 2-3 days.
Notes
Source: Brown Eyed Baker
HI!!!
I feel very silly for asking. My piping sucks eggs and I know it just takes practice, but for this recipe what “number” of tip did you use? Wilton or the other brand-for the life of me I can’t remember them A something…
Hi there! I bought all of my pastry tips from bakeitpretty.com. The one I used for this recipe is what I call the “rounded star tip.” If you want to see what it looks like, go to this link: http://www.bakeitpretty.com/best-ever-kit-replacement-tip-set/
The tip I used for these is the one with the purple-frosted cupcake. =) Hope this helps!
Hi! I’m so excited I found this recipe! My dad is an absolute beer fan- and chocolate of course! I’m going to make these a.s.a.p and see how they turn out! Thanks so much for the recipe! 🙂
Hope you like them! I can tell you that they are best on day #2. =) Enjoy!
Oh wow, these look great! Thank you for adding the recipe, love it already!! I’m a Dutch Guinness and Irish fan, going to try this soon 🙂
Thanks, hope you love them!
sounds good. always wanted to try this!
I think they look delicious – booze and all! It doesn’t hurt that it’s a Brown Eyed Baker recipe! Just pinned them!
I made these yesterday for part of a friend’s birthday – they were delicious! Couldn’t find heavy cream in my city in South Korea, so did a butter & milk substitute and it worked a treat. Thanks for the wonderful recipe!
Are these okay to make the day before a party? My boyfriend is turning 21, and he’s Irish, so this is the perfect recipe! I have a friend who is great at baking and I wanted her to help, but the soonest she can come is the day before these will be eaten. Is that not long enough for these to sit?
@Rachizzley Yes! In fact, they’re probably better the 2nd day. I would keep them in the refrigerator overnight if possible, and bring them to room temperature at least an hour before you serve them. Enjoy!
Alright, great! I was worried that if I made them the day before they wouldn’t be as good. I’m excited to make these! Thank you 🙂
Absolutely love these! Made them for a St. Patrick’s Day party last year and they were a HUGE hit!