Irish Delight Cupcakes with Bailey's Buttercream Frosting
Chocolate cupcakes with a whiskey ganache filling topped with the sweet and creamy Bailey's Buttercream Frosting
Equipment
- 1 Oven
- 1 Fridge - Optional, to let filling cool
- 1 Small Sauce Pan
- 1 Whisk
- 1 Spatula
- 2 Medium Bowl
- 1 Electric Mixer
- 2 Cupcake/Muffin Baking Pan
- 12 Cupcake Liners - Recommend leprechaun approved patterns
- 1 Wire Cooling Rack - Optional
- 1 Piping Bag
Ingredients
Cupcake Batter
- 1 cup Guiness Stout
- 1 cup Unsalted Butter
- ¾ cup Cocoa Powder
- 2 cups All-Purpose Flour
- 2 cups Granulated Sugar
- 1 ½ tsp Baking Soda
- ¾ tsp Salt
- 2 Eggs
- ⅔ cup Sour Cream
- 2 Vanilla Beans (Suggest Grade A, Link in "Notes" Below)
Whiskey Ganache Filling
- 8 oz Bittersweet Chocolate
- ⅓ cup Heavy Cream
- 2 tbsp Butter (Softened)
- ⅓ cup Irish Whiskey
Bailey's Buttercream Frosting
- 2 cups Unsalted Butter (Softened)
- 5 cups Powdered Sugar
- 5 tbsp Bailey's Irish Cream
- 2 tsp Vanilla Bean Extract (Suggest Madagascar, see in "Notes" below)
Instructions
Irish Delight Cupcakes
- Preheat oven to 350℉. Line 2 cupcake pans with liners (leprechaun approved)
- 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.
- Take vanilla beans and slice down the middle vertically. Scrape out vanilla caviar and add to a medium bowl (discard empty pod shells). Add eggs and sour cream. Use an electric mixer to combine on medium speed.
- 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.
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.
- To fill, 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.
Bailey's Buttercream 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.
- Frost cupcakes and decorate with sprinkles, if desired. Enjoy!!!
Notes
You can buy our delicious Grade A Madagascar Vanilla Beans and our Traditional Madagascar Vanilla Bean Extract on our Lone Goose Bakery “Shop” page to guarantee the premium vanilla flavor.