In honor of St. Patrick’s Day, I’ve created an Irish-themed cupcake to share with you. Not overly complex to make, but delectable and unique in flavor, this cupcake is the perfect St. Patrick’s Day treat!
P.S. while these are amazing, they are not kid-friendly cupcakes. The cupcakes themselves are fine, but there is quite a bit of alcohol between the ganache and frosting.Chocolate Guinness Stout Cupcakes with Jameson Black Barrel Irish Whiskey Ganache and Baileys and Jameson Buttercream Frosting
What You Need for the Chocolate Guinness Stout Cupcakes
- 3/4 cup Guinness Stout (you should plan to drink the rest of the bottle as you bake)
- 1/2 cup unsalted butter, room temperature
- 1/2 cup cocoa powder
- 1 cup whole wheat flour
- 1 cup raw sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 egg
- 1/2 cup non-fat sour cream
What You Need for the Jameson Black Barrel Irish Whiskey Ganache
- 4 oz. bittersweet chocolate
- 1/2 cup heavy whipping cream
- 1 tbps. unsalted butter, room temperature
- 1 oz. Jameson Black Barrel Irish Whiskey
What You Need for the Bailey’s Irish Cream and Jameson Black Barrel Irish Whiskey Buttercream Frosting
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 oz. Jameson Black Barrel Irish Whiskey
- 1 1/2 oz. Bailey’s Irish Cream
How to make the Chocolate Guinness Stout Cupcakes
Preheat your oven to 350° F. Line 12 muffin cups in your muffin pan with cupcake liners. In a large mixing bowl, combine the Guinness and butter with an electric mixer on low speed. Add the cocoa powder and beat on medium speed until mixture is smooth. Slowly add in the flour, sugar, baking soda, and salt and mix until just combined. Add the egg and sour cream and mix on medium speed for about 2 minutes until well blended. Fill lined muffin cups about 2/3 full.
Bake 22–25 minutes until a cake tester comes out clean. Cool for 10 minutes, then remove cupcakes and place on a rack to cool completely.
Once cupcakes are completely cooled, use an apple corer to core out the center of each cupcake. This is where you will add the Jameson Black Barrel Irish Whiskey Ganache.
How to make the Jameson Black Barrel Irish Whiskey Ganache
Grate chocolate and put in a heat-safe bowl. Add butter, cream, and whiskey. Heat in microwave for 30 seconds. Stir. Heat an additional 30 seconds. Stir again. Make sure chocolate mix is melted but not boiling. Chill until firm.
Fill a decorating bag with the ganache mix (or Ziploc baggie with a corner cut off) and pipe ganache into empty center of the cupcake. Eat any remaining ganache mix because it’s tasty and spiked.
How to make the Bailey’s Irish Cream and Jameson Black Barrel Irish Whiskey Buttercream Frosting
Pu the room temperature butter in a large mixing bowl and mix on medium until butter is smooth and even, about 4 minutes, scraping the sides of the bowl periodically. Slowly add in powdered sugar one cup at a time and mix on medium-low until it is well blended. Add the whiskey and Irish cream and mix for 2 minutes on high until frosting is light and fluffy.
Decorate cupcakes with frosting either with a knife or with a decorating bag. Add sprinkles or other candy toppings as desired. Make sure to eat the rest…you don’t want to waste any of that alcohol!
Enjoy!
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Oh my gosh, these look so delicious! Thanks for sharing! 🙂
I LOVE Bailey’s, so of course I love the idea of these cupcakes! Happy St. Patrick’s Day!
I’m not a beer drinker but I do love Bailey’s and those cupcakes sound delish.
Um, yum, pinned!