Guinness Cupcakes with Kahlua Chocolate Ganache and Irish Cream Frosting

The cupcakes are Guinness chocolate cupcakes with a Kahlua ganache filling, and an irish cream buttercream frosting. Here is a link to the original recipe.

The changes that I made: I used Kahlua in the ganache instead of whiskey. I used a little extra cream in the ganache, so that it wouldn’t set up to be rock hard. I used doubled the amount of irish cream in the frosting. Other than that, mine were done pretty much the same way.

Guinness Cupcakes with Kahlua Chocolate Ganache and Irish Cream Frosting

For the Guinness Chocolate Cupcakes:
1 cup
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (I used half regular and half dark, as usual)
2 cups all purpose flour (I used half all purpose and half cake flour)
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Ganache Filling:
8 ounces dark chocolate
2/3 cup plus 2 tablespoons heavy cream
2 tablespoons butter, room temperature
1 – 2 teaspoons Kahlua (optional)

Irish Cream Frosting:
3 to 4 cups powdered sugar, sifted
1/2 cup (1 stick) unsalted butter, at room temperatue
4 – 5 tablespoons Irish Cream (can use milk or cream)

Making the cupcakes:
Preheat oven to 350°F.
Bring 1 cup stout and 1 cup butter to simmer in medium saucepan over medium heat. Add cocoa and whisk until smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering (not boiling) and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not completely melted the chocolate, you can microwave for a few seconds). Add the butter and Kahlua and stir until combined.

Fill the cupcakes: Using an apple corer, tiny cookie cutter, melon baller, etc… scoop out a good-sized indentation in the cupcakes. Aproximately 2/3 of the way down. Fill with the ganache. This is easiest to do with a pastry bag or a ziploc with a corner cut off.

Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. You can always add a touch more sugar if it is too thin.

filled
done!

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