Yep. You saw that right.
Irish. Car. Bomb. CUPCAKES.
You guuuuys. These are insane.
Rich chocolately cake made with Guinness. Dark chocolate ganache filling spiked with Jameson. And to top it all off, Bailey’s buttercream.
So much booze. SO perfect for any St. Paddy’s celebration.
They are delish! The super chocolatey base goes perfectly with the light and sweet frosting.
St. Paddy’s totally snuck up on me this year! This semester is flying by as per usual. Just four more specialty baking classes and I’m doooone! Whaaat?!
This year has been so strange so far because of the weather. We didn’t really have a winter here in California. It’s basically Spring already, and this weekend felt like it was friggen summer!
What is wrong with the world?! (That question has like a million answers…but these cupcakes are definitely something right!)
Cupcakes: (Recipe adapted from Smitten Kitchen)
Yield: About 2 dozen cupcakes
1 cup Guinness Stout
8 ounces unsalted butter
3/4 cup cocoa powder (I used extra dark)
2 cups ap flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 eggs
2/3 cup greek yogurt
Preheat the oven to 350 degrees, and line two muffin tins with paper liners. In a small saucepan, bring the butter and beer to a simmer. Whisk in the cocoa powder, and let sit to cool for a few minutes. Whisk together the flour, sugar, baking soda, and salt. In a stand mixer, beat the eggs. Add in the yogurt, and mix until incorporated. Beat in the beer mixture, and wipe the sides of the bowl with a spatula. Add the dry ingredients and mix until just combined. Use your spatula to ensure everything is evenly mixed. Divide the cupcakes evenly among your pans and bake for 17-20 minutes until a toothpick inserted comes out clean. Allow to cool before filling.
Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tbsp unsalted butter, room temp
2 1/2 tsp Jameson (or other whisky)
In a small sauce pan, bring the cream to a boil. Pour over the chocolate and let sit for a minute before whisking. Add in the butter and Jameson, and mix until incorporated. Allow to sit until it becomes pipe-able (you can chill it in the fridge for a bit to get it to firm up).
Buttercream:
16 ounces unsalted butter, room temp
4 1/2 cups sifted powdered sugar
3 tbsp Bailey’s
Green sanding sugar for decor
Beat the butter in a stand mixer on high until light and fluffy. Add in the sifted powdered sugar 1/2 cup at a time, beating thoroughly in-between. Add in the Bailey’s and beat until combined.
Assembly:
Using a piping tip or a cupcake corer, take out the middle portion of the cakes so you can fill them. Transfer the ganache to a piping bag and fill the cakes. Pipe your frosting over the ganache in whichever design you prefer. Sprinkle with sanding sugar or sprinkles.
There ya go! Filled cupcakes always require a bit more prep, but I gotta say…I’m a huge fan.
I don’t love cake (yeah, I said it. Pie is faaar superior.), so anything to boost the flavors and textures is wonderful in my book.
These cupcakes are crazy good. Pretty dang rich though. Half of one is plenty. Unless you have the drunchies because it’s St. Paddy’s. Then you’d probably scarf one down in its entirety because they’re so yum. 😀
Happy St. Patrick’s Day y’all!
meow!!!!!!!!!!!!!!!!!!!!!!