I just wanted to share the recipe that I found for the Guinness Stout Cupcakes that I made for St. Patricks day. They were so scrumptious and delicious. I was so pleased at the rise that I got out of the recipe and the chocolate ganache centers made them so full of chocolate deliciousness!
I created these for kid friendly folks, by taking out the liquor in the ganache and buttercream. The Guinness in the cupcakes are baked so there is no alcohol left after it has been cooked.
I made a half recipe and got the perfect dozen cupcakes. I used the left over ganache to make my fillings for the mint chocolate macaroons.
The cupcake recipe is adapted from the Brown Eyed Baker. Her site is well worth looking at. There are many yummy recipes there.
Guinness, Whiskey & Irish Cream Cupcakes
For the Cupcakes:
1 cup Guinness stout
1 cup unsalted butter, at room temperature
¾ cup Dutch-process cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2/3 cup sour cream
For the Whiskey Ganache Filling:
8 ounces bittersweet chocolate chips
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey
For the Baileys Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Bailey’s Irish Cream
1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Then cool slightly.
2. Whisk in the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter together until completely combined. Divide the batter among the cupcake liners using an ice-cream scoop. I find that I can get a more equal amount by using this method. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
3. To Make the Whiskey Ganache Filling: Put chocolate chips into a heatproof bowl. Heat the cream in microwave for a minute, then for 30 second intervals until warm. Pour it over the chocolate. Let it sit for a couple minutes and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey (or vanilla) and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.
5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, (or vanilla) and increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Top with the chocolate mint macaroon. Store the cupcakes in an airtight container.
The chocolate mint macaroons recipe was inspired from “macaroons” by Paragon Books.
I also bought a macaron silicone mat to help keep a consistent size with the macaroons
3/4 cup ground almonds
1 cup confectioners’ sugar
2 extra large egg whites (room temperature)
1/4 cup superfine sugar
1 tsp pepperment extract
green food dye
Place the ground almonds and confectioners’ sugar in a food processor and process for 15 seconds. Sift the mixture into a bowl. Line a cookie sheet with your silicone mat or use parchment paper.
Place the egg whites in a large bowl and whip until holding soft peaks. Gradually beat in the superfine sugar to make a firm, glossy meringue. Beat in the peppermint extract and enough green food coloring for your desired color.
Using a spatula, fold in the almond mixture into the meringue one-third at a time. When all the dry ingredients are thoroughly in corporate, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon like consistency.
Pour the batter into a pastry bag fitted with a 1/2 inch tip. Pipe 32-36 small circles onto the prepared baking sheet or the silicone mat. Tap the baking sheets firmly onto a work surface to remove air bubbles. Let stand at room temperature for 30 minutes. This helps the meringue form a crust that will keep it’s shape when baked and give it it’s pretty legs. Preheat oven to 325 F./160 C.
Bake in the preheated oven for 10-15 minutes. Cool for 10 minutes and carefully peel the macaroons off the parchment or silicon mat, let cool completely before filling.