guinness, baileys, and jameson whiskey cupcakes
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, Baileys 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.
Blue Ribbon Recipe
What may seem an unlikely cupcake flavor combination is a real treat. These cupcakes are rich and a chocolate delight. Guinness enhances the chocolate flavor and makes for a tender cake. The Baileys ganache filling is a surprise in the center without an overpowering Baileys flavor. Adding Jameson and a touch more Baileys to the super creamy frosting pulls the layers of flavors together. This cupcake does take a little effort, but it's worth the work. We topped ours with a chocolate-covered espresso bean for a pretty presentation. Since the alcohol does not bake off, these cupcakes are an adult-only dessert.
Ingredients
- CUPCAKE
- 1 cup Guinness
- 1 stick (plus 1 Tbsp) butter
- 2 cups dark brown sugar
- 3/4 cup sour cream
- 2 large eggs
- 3/4 cup unsweetened cocoa
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- GANACHE FILLING
- 8 ounces bittersweet chocolate, finely chopped
- 2/3 cup heavy cream
- 2 tablespoons butter, room temperature
- 2 teaspoons Baileys Irish Cream
- FROSTING
- 1 stick unsalted butter, room temperature
- 3 cups confectioners' sugar
- - Bailey's Irish Cream
- - Jameson Irish whiskey
How To Make guinness, baileys, and jameson whiskey cupcakes
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Step 1Preheat oven to 350 degrees and line a muffin tin with cupcake liners. -
Step 2Combine the Guinness and butter (chopped into one-inch chunks) in a large saucepan and heat to melt butter.
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Step 3Remove from heat and whisk in the cocoa and brown sugar.
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Step 4In a bowl, whisk the sour cream, eggs, and vanilla. Then add to the Guinness mixture.
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Step 5Sift together the flour and baking soda. Fold into Guinness batter.
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Step 6Pour into muffin tins and bake for 25 minutes or until an inserted toothpick comes out clean. Let stand for 10 minutes. Remove from muffin tins and cool completely on a rack.
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Step 7FOR 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 the bowl over a double boiler.
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Step 8Add the butter and Baileys. Stir until combined. Set aside and cool until thick enough to be piped.
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Step 9Meanwhile, cut out a portion from the center of each cupcake.
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Step 10Pipe ganache into cupcakes.
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Step 11FOR FROSTING: Put the stick of room-temperature butter in a large mixing bowl. Beat at medium-to-high speed for a few minutes. Add a few short glugs (4-8 Tbsps) of Baileys and a tiny bit of Jameson (to taste). Mix at a low speed.
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Step 12Gradually spoon the confectioners' sugar into the bowl and mix at a low speed.
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Step 13Frost the cupcakes as desired or use a piping bag to decorate.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
