Irish Delight Cupcakes
By Callie | March 17, 2021
What could be better than an ice-cold Guinness with a side of Jameson at the end of the day? Having an excuse to enjoy it in the middle of the day!! These cupcakes are a delightful blend of all the best Ireland has given us. A simple, creamy buttercream perfectly tops off the rich, chocolatey goodness of the cupcake coupled with the surprise gooey, boozy center. I mean, come on, who could want anything more?! I stumbled across a variation of this recipe several years ago and have tweaked it here and there ever since. This year I think I FINALLY nailed it, all thanks to our all-star Madagascar Vanilla! In my opinion, there isn’t a recipe out there that our world-class vanilla doesn’t elevate. These cupcakes are ones you definitely don’t want to send with your kids for the classroom party, but if you bring these to the office, you are sure to be the new favorite. While they are the perfect St. Patrick’s Day treat, don’t let that stop you from making these beauties any day of the year!
Irish Delight Cupcakes
1 cup Guinness stout
1 cup unsalted butter
¾ cup cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2 eggs
⅔ cup sour cream
2 - Madagascar Bourbon Vanilla Beans, scraped
Whiskey Ganache Filling:
8 ounces bittersweet chocolate
⅓ cup heavy cream
2 tablespoons butter, softened
⅓ cup Irish whiskey
Bailey’s Buttercream Frosting:
2 cups unsalted butter, softened
5 cups powdered sugar
5 tablespoons Bailey's Irish Cream
Instructions:
Preheat the oven to 350 degrees F. Line two standard muffin tins with liners.
Place the Guinness and butter in a small saucepan and bring to a simmer. Add the cocoa powder and whisk until the mixture is smooth. Remove from the heat and set aside to cool slightly.
In a medium bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
Using an electric mixer, beat the eggs, sour cream, and scraped vanilla beans 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 just until it starts to come together (about 30 seconds). Using a spatula, fold the batter until thoroughly combined. Divide the batter among the cupcake liners. Bake about 17 minutes, rotating the pan halfway. Once the cupcakes are done, remove them from the oven and let them sit for a couple of minutes. Remove from the pan and transfer cupcakes to a wire rack to cool completely.
Make the Whiskey Ganache Filling: Place the chocolate in a medium-sized bowl and set aside. Place the heavy cream and half of the whiskey in a small saucepan and bring to simmer over medium heat. Immediately pour it over the chocolate, then let it sit for two minutes. Using a whisk, gently stir the mixture until smooth. Add the butter and remaining whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped, about an hour. I personally prefer to let mine set in the fridge overnight. In the morning, I pop it on the counter for a couple of hours until it is pliable. (If it is too stiff, simply give it a good whisk, and it will loosen up.)
Fill the Cupcakes: Poke the centers out of the cooled cupcakes using a wooden spoon or spatula handle. Place the ganache into a piping bag and fill the cupcake centers.
Make the Baileys Frosting: Using an electric mixer, whip the butter on medium-high speed for at least 5 minutes, scraping the sides occasionally. Reduce the speed to low and gradually add the powdered sugar until all of it is incorporated. Add the Bailey’s and vanilla extract, then increase the speed to whip for another 2 to 3 minutes until it is light and fluffy.
Using your favorite decorating tip or an offset spatula, frost the cupcakes and decorate with sprinkles if desired. Store the cupcakes in an airtight container at room temperature for up to 4 days.
