Sunday, March 16, 2014

♣Guinness, Whisky & Irish Cream Cupcakes ♣

The title sounds slightly intimidating, right?  It did for me!  I wanted to make you guys something that was St. Patrick’s day themed, and I think these might do just the trick.  Boozy cupcakes!  Very Irish like, if you ask meJ  

I don’t drink very often, so Gavin was pretty excited when I bought the Guinness & whisky. Carolan’s is all mine! I think Gavin thought that it was the best baking project I’ve ever worked on-he was allowed to drink the rest.  Not all in one sitting, mind you!

I really liked these cupcakes-they were quite sweet but sooo tasty.  I didn’t taste too much of the Guinness but I really think it enhanced the flavor of the chocolate. The cupcakes turned out super moist.  I used a decorating tip to cut the center of the cupcakes and piped in some chocolate whisky, then frosted it with a Carolan’s buttercream frosting. Yum!  I think the frosting was pretty much the star of these cupcakes-so smooth!

What do you have planned for St. Patrick’s Day? Do you have a special tradition? Leave a comment below-I’m interested!   I might make some stew and some jalapeno cheddar buns-and maybe some more cupcakes!

♣Guiness, Whisky & Irish Cream Cupcakes♣

Makes 12 cupcakes

INGREDIENTS:

for the cupcakes:
½ cup Guinness stout
½ cup unsalted butter, at room temperature
¼ cup + 2 tablespoons Dutch-process cocoa powder
1 cup all-purpose flour
1 cup granulated sugar
¾ teaspoons baking soda

¼ teaspoons salt
1 egg
1/3 cup sour cream

for the whiskey ganache filling:
4 ounces bittersweet chocolate, chopped finely
1/3 cup heavy cream
1 tablespoons butter, at room temperature
1 teaspoons Irish whiskey *add more if desired

for the carolan’s (Irish cream) frosting:
1 cups unsalted butter, at room temperature
2 ½ -3 cups powdered sugar
3 tablespoons Carolan’s Cream *add more if desired

DIRECTIONS:

to make the cupcakes:

Preheat the oven to 350 degrees. Line cupcake tins with liners.

In a medium saucepan over medium heat, bring together the Guinness and butter to a simmer. Add in the cocoa powder & whisk until smooth. Cool.

In a separate bowl, whisk together the flour, sugar, baking soda & salt.

In a stand mixer fitted with a paddle attachment, beat the eggs & sour cream on medium until just combined. Next, add in the Guinness-chocolate mixture & beat to combine. Reduce the mixer’s speed to low and add in the flour mixture. Use a rubber spatula to scrape down the sides if needed.

Divide the batter evenly in the prepared cupcake liners. Bake for about 17 minutes, or until a cake tester comes out clean when inserted in the middle. Cool completely.

to make the whiskey ganache filling:

In a pot of simmering water, place a heatproof bowl with the chocolate & cream over top of the pot & stir gently, allowing it to melt. Remove from heat & cool slightly. Add the whisky & butter until combined. Cool until its thick enough to pipe into the cupcakes.

how to fill the cupcakes:

Use a 1-inch round decorating tip and cut the centres of the cooled cupcakes. Go about 2/3’s of the way down. Transfer the ganache & pipe into the wholes.

to make the carolan’s frosting:

In the bowl of a stand mixer fitted with a paddle attatchment, whip the butter on medium speed until softened. Scrape the sides of the bowl if necessary. Add the powdered sugar until incorporated, then add in the carolyn’s & mix until light and fluffy.

Decorate as desired. Store the cupcakes in an airtight container in the fridge (defrost 30-45 minutes before serving)

Source: adapted from Brown Eyed Baker