Guinness, Bailey's, and Jameson Whiskey Cupcakes

Recipe Rating:	29 Ratings5
Categories:	Cakes, Chocolate
Collections:	St. Patrick's Day, Baked Treats, Member's Choice, Chocolate..., Cupcake Collection
Serves:	yields 24 cupcakes
Prep Time:	1 Hr 15 Min
Cook Time:	25 Min

Ingredients

1 c	guinness
1 stick	(and 1 tbsp) butter
2 c	dark brown sugar
3/4 c	sour cream
2	eggs
3/4 c	unsweetened cocoa
1 tsp	vanilla
2 c	flour
2 1/2 tsp	baking soda
	GANACHE FILLING
8 oz	bittersweet chocolate, finely chopped
2/3 c	heavy cream
2 Tbsp	butter, room temperature
2 tsp	bailey's irish cream
	FROSTING
1 stick	unsalted butter, room temperature
3 c	confectioner's sugar
	bailey's irish cream
	jameson irish whiskey

Pinched by honeal09, and 4,619 more.

Melanie Miller

Well Seasoned

Cane Ridge, TN (pop. 565,367)

MRMiller

Member Since Nov 2009

Melanie's Notes:

I love to visit Ireland and after searching found recipes that when put together create a taste of the Emerald Isle.

Combining Jameson Irish Whiskey, Bailey's Irish Cream Liquor, and Guinness...could there be a more tempting dessert?

These cupcakes are light in texture, but heavy in the chocolate department. The white cream icing reminds me of the creamy white head that Guinness is famous for.

For parties I have also made mini cupcakes.

(See Melanie's Original Version of Recipe)

Comments from the Test Kitchen:

What may at first seem to be an unlikely cupcake flavor turns out to be a real treat indeed! You can definitely taste all the different liquors in these sweet little cakes, so adjust the amounts to your liking.

Directions

Preheat oven to 350 degrees and line a muffin tin with cupcake liners. Combine the Guinness and butter (chopped into one-inch chunks) in a large saucepan and heat to melt butter.

Remove from heat and whisk in the cocoa and sugar.

In a bowl, whisk the sour cream, eggs, and vanilla, then add to the Guinness mixture.

Sift together the flour and baking soda, and fold into Guinness batter. Pour into muffin tins and bake for 25 minutes or until inserted toothpick comes out clean. Let stand for 10 minutes, remove from muffin tins and cool completely on a rack.

FOR GANACHE: Place the chocolate in a heat-safe bowl. Heat the cream in a small saucepan until simmering, then pour over the chocolate. Let sit for one minute then whisk until smooth. If the chocolate is not completely melted, place bowl over a double boiler. Add the butter and Bailey's and stir until combined. Set aside and cool until thick enough to be piped.

Meanwhile, cut out a portion from the center of each cupcake.

Pipe ganache into cupcakes.

FOR FROSTING: Put the stick of room-temperature butter in a large mixing bowl and beat at medium-to-high speed for a few minutes. Add a few short glugs (4-8 Tbsps) of Bailey's and and tiny bit of Jameson (to taste) and mix at a low speed. Gradually spoon the confectioner's sugar into the bowl, mixing on low speed. Frost the cupcakes as desired or use a piping bag to decorate.

Comments

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Mary Leanderts mcmaven

Jul 22, 2010

These are SO good! I haven't tried them with the ganache filling, but plan to. Thanks for posting. :-)

Debby DeRousse cakesbydebby

Jul 22, 2010

Is there cream cheese in the frosting? i saw it mentioned in your despcription. I would like to try these.

Melanie Miller MRMiller

Jul 23, 2010

No cream cheese. It was just a typo in the description; I guess I simply added cheese after cream. Sorry.

Debby DeRousse cakesbydebby

Jul 23, 2010

Ok,no problem. thanks for posting your recipe.

TAMMY WADE COUNTRYCUPCAKE

Jul 24, 2010

I MIGHT HAVE TO TAKE A BREATH-A-LYZER TEST, AFTER EATING THESE, BEFOR DRIVING...HA,HA

Juliann Esquivel Juliann

Jul 24, 2010

Hi Melanie!
"Oh wow" these sound really good. I will definetly have to make these. Thanks for sharing.

Melanie Betts meltedmel

Aug 18, 2010

WOW! Melanie, you got me hooked with all the Irish cheer, then after reading your recipe omg im so going to b making them this weekend.. thanks.. and cheers mate..