Guinness Cupcakes with Irish Cream Frosting

Maggie May Schill

By
@NakedMaggie

I wanted to really make something stereotypically Irish from an American perspective this St. Patrick's day, just to be as campy as possible really. So I made chocolate cake out of Guinness, (which is of no big event, I bake with beer constantly.) but the Guinness has a very distinct flavor. I also whipped butter cream from Kerry Gold Irish butter and Irish Cream liqueur, along with an Irish cream ganache filling. Kerry Gold has a very earthy flavor, so I typically would bake with it, but it somehow made sense with Guinness and the flavors worked well despite the earthiness of the butter.


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Comments:

Serves:

24 cakes

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

FOR CAKE:

4 c
sugar
4 c
cake flour
4 large
eggs, room temperature
1 1/4 Tbsp
baking powder
2 Tbsp
pure vanilla extract
1 tsp
kosher salt
1 1/3 c
sour cream
3 oz
instant chocolate pudding powder mix
1/2 c
black coffee
1 1/2 c
guinness stout beer
2 c
kerry gold unsalted butter
1 1/2 c
unsweetened coco powder (not dutch process!!!)

FOR GANACHE FILLING

2 c
heavy cream
3 c
bittersweet chocolate, chopped
1/4 c
irish cream liqueur
1 tsp
pure vanilla extract
1 Tbsp
unsalted butter

FOR IRISH CREAM FROSTING

1 c
kerry gold unsalted irish butter, room temperature
3 1/4 c
confectioners' sugar
1/2 Tbsp
pure vanilla extract
3 Tbsp
irish cream liqueur
green food coloring

Directions Step-By-Step

1
Preheat oven to 350'F
Line two cupcake pans with cupcake liners. Total 24 cupcakes.
2
Place a medium sized sauce pan over medium heat on the stove. Add black coffee, butter, and 1 cup of Guinness to the sauce pan and bring it all to a low simmer.
Add cocoa powder and whisk until smooth. Take off the heat and set aside to cool.
3
Sift flour, baking powder, pudding powder, and salt together in a large mixing bowl. Set aside.
4
In a large bowl with an electric mixer cream sugar and eggs together.
5
Add vanilla extract and sour cream to the egg mixture and mix on medium speed until a bit fluffy. About 3 minutes.
6
Add cooled stout/cocoa mixture to the egg mixture slowly. Be sure the stout has cooled enough to where it will not cook the eggs.
Completely incorporate into batter.
7
Add flour mixture to egg mixture in 3rds. Completely incorporate each 3rd of flour before adding the next 3rd of flour.
8
With the mixer still on, add the remaining 1/2 cup of Guinness and turn mixer on high to whip the stout into the batter.
9
Pour batter out into the two pans. Bake on a center rack for 21 minutes, or until tooth pick comes out clean.

Cool completely on a wire wrack.
10
For Ganache filling:

1- Bring heavy cream to a low boil along with vanilla. Be sure to stir continuously to avoid scorching the cream.

2- in a large mixing bowl add chopped chocolate and butter.

3- Once cream is at a low boil remove from heat and pour over chocolate. Stir vigorously until chocolate is completely melted into cream.

4- Cover and put in refrigerator for 2 hours.
11
For Irish Cream Frosting:

1- Beat Kerry Gold butter on medium speed with an electric mixer until fluffy.

2- Add Irish cream and vanilla to the butter and continue to beat until completely incorporated.

3- On medium speed, gradually beat confectioner's sugar into the butter mixture 1/2 cup at a time.

4- Once all sugar is completely incorporated into the butter, beat in green food coloring if desired.
12
Assembly:

1- Once cakes are cooled, core each cake with a sharp paring knife, or with a cupcake corer. Be sure not to cut too deep, or you will lose too much cake.

2- Pipe/or spoon in chilled ganache into each cup cake hole.

3- Pipe Irish Cream frosting onto each cake as desired.