No, they are not green. But they do have Guinness, whiskey and Bailey’s Irish Cream in them. These are not cupcakes for the faint of heart. These are real, stick to your ribs, extraordinarily rich cupcakes.
St. Patrick’s Day was the 2 year anniversary of the company I work for. And 3 of my co-workers have birthdays in March. So we decided to celebrate all of these events with the 1st ever, national Focused Energy bake-off. I think I gained 5 pounds that day. There was a red velvet cake, tiramisu and my cupcakes. It might not sounds like a lot, but I only work with 7 other people and 2 of them were not in that day! There were lots of left overs, so it was a sugar filled week!
These cupcakes are fussy. There are many steps and it takes awhile to get these together. But the finished product is so worth it. First you make the cupcakes.
Yes, my cupcakes fell. But! its not a big deal, because the next step is to cut out the middle of the cupcakes and fill it with a chocolate, whiskey ganache. This ganache takes the cupcakes totally over the top, in a good way…
And then to top them off, a butter cream icing with Bailey’s. Its totally ridiculous!
Oh yeah, and these cupcakes are really not good for you….
Chocolate, Whiskey and Bailey’s Cupcakes
Adapted from Smitten Kitchen
Makes 20 to 24 cupcakes
For the Guinness Chocolate Cupcakes
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream or yogurt (I used some of my homemade yogurt)
6 ounces bittersweet chocolate
2/3 cup half and half
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey
Baileys Frosting (I doubled the original recipe)
3 to 4 cups confections sugar – I found it better to sift the sugar before hand
2 sticks unsalted butter, at room temperatue
5 to 8 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)
Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream or yogurt in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.
Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the half and half until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.
Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using a sharp knife, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Fill the hole in the cupcakes with the ganache.
Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
You will probably not need to add all of the sugar. Taste while you add and once you have achieved the sweetness you are looking for then you can stop adding the sugar. I probably used 1/2 of the sugar listed here – and the recipe is doubled!
When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.