Guinness, Baileys, and Jameson Whiskey Cupcakes
By
Melanie Miller
@MRMiller
5
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 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.
The Test Kitchen
★★★★★ 30 votes5
Ingredients
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1 cGuinness
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1 stick(and 1 tbsp) butter
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2 cdark brown sugar
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3/4 csour cream
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2eggs
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3/4 cunsweetened cocoa
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1 tspvanilla
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2 cflour
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2 1/2 tspbaking soda
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·GANACHE FILLING
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8 ozbittersweet chocolate, finely chopped
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2/3 cheavy cream
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2 Tbspbutter, room temperature
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2 tspBaileys Irish Cream
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·FROSTING
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1 stickunsalted butter, room temperature
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3 cconfectioners sugar
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·Bailey's Irish Cream
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·Jameson Irish whiskey
How to Make Guinness, Baileys, and Jameson Whiskey Cupcakes
- 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 Baileys and stir until combined. Set aside and cool until thick enough to be piped.
- 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 Baileys 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.