THIS IS IT! The best cupcake recipe on earth, and the only one you really need. I suppose they would be inappropriate for a child’s birthday. But otherwise, I have every cake-baking occasion covered for you with this single recipe.
One of those occasions is of course St. Patrick’s Day. Oh, you don’t usually make cupcakes for this holiday? Well, you should. Because THESE cupcakes are made with the same ingredients as an Irish Car Bomb shot, which I know you have consumed on at least one March 17th in your life. That means Irish whiskey, Guinness, and Bailey’s. Mixing these things with chocolate is a good idea.
It will result in a beautiful, boozy, chocolaty mess as pictured above. First you incorporate the Guinness into the chocolate cake batter. Then you fill the cupcakes with whiskey ganache, and top them with Bailey’s buttercream frosting. Bailey’s. Buttercream. I’m always trying to think of more things to frost with this, because it is downright incredible.
It would be a shame to only use this recipe once a year, which is why I have also used it for loved ones’ birthdays along the way. No one turns down booze and chocolate. No one you want to be friends with, anyway. So yes, the cupcakes are sitting on a decidedly wintry, holiday-ish plate because I last made them for my husband’s December birthday. But you should definitely make them for St. Patrick’s Day, or Equinox, or your friend’s bridal shower, or to celebrate your half birthday.
I tell people that if I have made them these cupcakes, I definitely love them. Not only because of the gift of deliciousness that they are, but also because they’re a little extra time consuming with the whole ganache filling step. But definitely, definitely worth it.
After making this recipe more than enough times, I’ve got some Cook it Pretty tips for you (scroll down for full recipe below):
- The amount of whiskey in the ganache is totally dependent on your taste. I always add a bunch more than the recipe calls for. If I’m making a boozy cupcake, I want to be able to taste it. Since most of the beer cooks out in the cake part, this is the place where you’ll really taste a little alcohol. Taste as you go!
- This also applies to the Bailey’s frosting, which is my favorite part. Start with the recommended amount, then add a little more to your taste. The flavor is awesome.
- The trickiest part of this recipe is the coring and filling of the cupcakes. I actually own a coring tool for this sole purpose, which is made for apples but works perfectly for cupcakes too. You’ll need something like this to make the recipe work. Mine looks like this:
- I use the Ziploc bag with the corner cut off trick instead of a piping bag to get the ganache into the cupcakes.
- VERY IMPORTANT: Put the “cores” you remove from the cupcakes into a bowl, drizzle with leftover ganache, and dollop some frosting on top for a super delicious reward for all your hard work.
Happy St. Patrick’s Day!
Boozy Irish Cupcakes
For the Cupcakes
1 c Guinness
1 c Butter
3/4 c Unsweetened cocoa powder
2 c All purpose flour
2 c Sugar
1 1/2 tsp Baking soda
3/4 tsp Salt
2/3 c Sour cream
For the Filling
8 oz Bittersweet chocolate
2/3 c Heavy cream
2 Tbs Butter, room temperature
2 tsp Irish whiskey (more to taste)
For the Frosting
4 c Powdered sugar
1/2 c Softened butter
3 Tbs Bailey’s Irish Cream
Make the Cupcakes
Preheat oven to 350°F. Add Guinness and butter to a saucepan over medium heat, bringing to a simmer. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
In a large bowl, whisk flour, sugar, baking soda, and salt. Beat the eggs and sour cream in another large bowl with an electric mixer. Add the Guinness-chocolate mixture to the egg mixture and combine. Add flour mixture gradually and combine, finishing with a rubber spatula.
Divide batter evenly into two cupcake pans (with liners), filling them about 3/4 full. Bake until a fork inserted into center comes out clean, about 17 minutes, and let cool.
Make the Filling
Chop the chocolate and place in a ceramic or glass bowl. Heat the cream in a small saucepan until simmering and pour it over the chocolate in the bowl. Let sit for one minute and then stir until smooth. Add the butter and whiskey and stir until combined. Set aside until cupcakes are cooled.
Core & Fill the Cupcakes
Using an apple corer, cut the centers out of the cooled cupcakes, without going all the way through the bottom. Aim for 2/3 of the way. Remove the small core pieces and set aside in a bowl for tasting purposes. Put the chocolate filling into a Ziploc bag with the tip cut, or a piping bag if you have one, and fill the holes in each cupcake to the top. Allow the chocolate to harden slightly in the fridge before frosting.
Make the Frosting
Whip butter with an electric mixer, a hand mixer, or by hand with a fork for several minutes, until it is light and fluffy. Slowly add the powdered sugar, a small amount at a time. Add the Bailey’s to taste and whip again until it’s a spreadable texture. Frost away and enjoy!
Cook it Pretty ©2016