These cupcakes are the most popular recipe on the site of all time, and for good reason. They are absolutely spectacular. They are made from the popular cocktail that consists of a dose of Baileys Irish Cream and Irish whiskey in a pint of Guinness.
- servings- 24 CUPCAKES
- prep- 40 MINUTES
- cook- 17 MINUTES
- total- 1 HOUR
INGREDIENTS of 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 eggs
- ⅔ cup sour cream
FOR THE WHISKEY GANACHE FILLING:
- 8 ounces bittersweet chocolate (finely chopped)
- ⅔ 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
Also Read: Homemade Funfetti Cupcakes
DIRECTIONS of GUINNESS, WHISKEY & IRISH CREAM CUPCAKES
- Make the cupcakes: Preheat the oven to 350 degrees. Line two standard muffin cups with liners. Place Guinness and butter in a medium saucepan and simmer over medium heat. Add cocoa powder and whiskey.
- Remove from heat and let cool slightly. In a medium bowl, whisk together the flour, sugar, baking soda and salt; put aside.
- Using an electric mixer, beat eggs and sour cream on medium speed until blended. Add the chocolate mixture to the egg mixture and beat them.
- Reduce the speed, add the flour mixture and beat until it starts to mix about 30 seconds. Using a rubber spatula, fold the dough until it is completely combined.
- Divide batter into cupcake liners. Bake in the oven until a thin knife inserted in the center comes out clean, about 17 minutes.
- Leave to cool for 5 minutes in the pan, then place the cupcakes on a wire rack to cool them completely.
- Make the whiskey ganache filling: place the chocolate in a heat-resistant bowl. Place the heavy cream in a small saucepan and simmer over medium heat. Pour it immediately over the chocolate, then let it sit for two minutes.
- Using a rubber spatula, stir the mixture from the center outward. Add the butter and whiskey and stir until well blended.
- Let the ganache cool until it is thick about 30 minutes.
- Fill the cupcakes: using a paring knife, cut the center of the cooled cupcakes in about two thirds. Using a cookie spoon divide the prepared ganache between the centers of the cupcakes.
- Make the Baileys frosting: Use a stand mixer, whip the butter for 5 minutes, scraping the sides of the bowl from time to time. Reduce the speed to medium-low and gradually add the powdered sugar until everything is incorporated.
- Add Baileys, increase speed to medium-high and whisk for 2 to 3 minutes, until the mixture is light and fluffy.
- Using your favorite decorating tip or an offset spatula, glaze the cupcakes and decorate with glitter, if desired.
- Store cupcakes in an airtight container at room temperature for up to 4 days.