Revisiting the cupcakes because of picture updates and some slight recipe changes. The changes in the recipe to make it a little more dense and moist. I took them to a BBQ and they were devoured! I actually ate some, which is a big deal. I might have a bite of cupcakes but never much more then that, these I ate I think two this is a big, deal for me. This recipe will not change and is utter perfection. Please, if nothing else, the cake and the frosting are complete bliss, and a must try.
Irish Car-Bomb Cupcakes
Makes 30 Cupcakes or 3 9″ cake rounds
Guinness Chocolate Cupcakes
- 1 cup stout (Guinness)
- 16 tbsp (2 sticks) unsalted butter
- 1/2 cup unsweetened cocoa powder
- 2 oz (2 squares) Unsweetened Chocolate
- 2 1/2 cup all-purpose flour
- 2 tbsp Cornflour
- 2 cups sugar
- 2 tsp baking soda
- ¾ tsp salt
- 2 large Eggs
- 1 c (8oz) Sour Cream
Jameson Ganache Topping
- 4 oz bittersweet chocolate (70% cocoa), finely chopped
- 4 oz (1/2 c) heavy cream
- 1 tbsp butter, at room temperature
- 2 tbsp Jameson Whiskey
Bailey’s Buttercream Frosting
- 4 Egg Whites
- 1 c sugar
- 1/4 c vanilla sugar
- 24 tbsp (3 sticks) unsalted butter, at room temperature
- 100 ml Bailey’s Irish cream
Preheat the oven to 350° F. Line two cupcake pans with paper liners.
For the Cupcakes:
Melt the butter in a sauce pan over medium heat. Reduce heat to low. Add the beer and cocoa powder, whisk until smooth. Remove from heat and set to the side and allow to cool.
In a large mixing bowl, combine the flour, cornflour, sugar, baking soda and salt. Whisk until combined then set aside.
In the bowl of an electric mixer, beat together the eggs and sour cream till creamy. Slowly add the stout-butter mixture to the egg mixture, and mix just to combine. Mix in the dry ingredients on low speed just until completely incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to 3/4 full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
For the Ganache:
Place the chocolate and butter in a bowl. In a sauce pan or microwaveable cup bring the cream to boil. Pour the hot cream over the chocolate and butter. Leave untouched for 2 minutes. Stir until thick and glossy. Add in the whiskey and stir to incorporate. Refrigerate for 5 min, and stir. Repeat this until the ganache is cool but not solid. It should resemble a thick chocolate sauce.
My tip for making sure the ganache doesn’t run down the sides of your cupcakes, is to place the cupcakes in the freezer for 10 min or leave in refrigerater for 30 min. They should be cool to the touch before adding ganache. The cooled cake will solidify the ganache quickly preventing it from dripping down the sides.
Bring the bowl over to the cooled cupcakes. Grab the cupcake by the base and dip the top up the wrapper line in the bowl of ganache. Hold over the bowl to allow excess to drip off. A twist of the wrist as bringing back to upright position, while over the bowl will help reduce mess. Let the cupcakes cool for 1h or till the ganache is not tacky but firm to the touch. If in a hurry you can refrigerate to cool.
For the Frosting:
In a medium metal bowl add the egg whites and whisk with a pinch of salt to break up. Add the sugar to the egg whites and whisk till incorporated. Place bowl over a pan of simmering water. Continue to whisk until the sugar has melted into the egg whites. When you rub it between your fingers it should feel smooth not gritty. *FYI: Sugar melts at 186°F and in accordance to the USDA and FDA eggs should be cooked to 145°-155°F to be safe. You do not need a candy thermometer to make this frosting which some sites suggest. Just due the melting point of sugar your eggs are heated to the significant enough temperature to be safe. Just make sure that when you rub it between your fingers it should feel smooth no grittiness left at all from the sugar. *
Once it is smooth transfer to the bowl of an mixer and whisk on med high for 7-10 minutes until has almost tripled in volume and the bowl is cool to the touch. It should resemble marshmallow fluff in texture and have very stiff peaks.
Once your egg whites are at this stage slowly add in butter. You will notice it does appear to look curdled after you have added in all butter but keep mixing it will come together I promise. Taste and add powered sugar to desired sweetness. I typically add 1/2 cup.
Now time to add the baileys. I use 100ml which is a whole bottle out of of the Bailey’s Mini pack. Be careful not to over mix. Just mix until the bailey’s is just combined. Taste add more sugar if needed if not mix for 30 seconds more.
Place into piping bag and pipe onto cooled cupcakes. I typically use a Wilton 1M tip. Enjoy!