CHOCOLATE GUINNESS CUPCAKE WITH BAILEY'S IRISH CREAM FROSTING

CHOCOLATE GUINNESS CUPCAKE WITH BAILEY'S IRISH CREAM FROSTING image

Yield 12 cupcakes

Number Of Ingredients 20

Chocolate Guinness Cupcake:
1/2 C Guinness (or other stout)
1/2 C (1 stick) unsalted butter, room temperature
1/2 C cocoa powder
1 C flour
1 C sugar
3/4 t baking soda
1/2 t salt
1 large egg
1/3 C sour cream (full fat)
Irish Whiskey Ganache:
4 oz. bittersweet chocolate
1/4 C heavy cream
1/4 C Baileys Irish Cream
1 T unsalted butter, room temperature
1 t Irish whiskey
Baileys Frosting:
2-3 C confectioners' sugar
1/2 C (1 stick) unsalted butter, room temperature
4 T Baileys Irish Cream

Steps:

pre-heat oven to 350 degrees 1. Bring 1/2c stout and 1/2c butter to simmer in a large saucepan over med heat. Add cocoa powder & whisk mixture until smooth. Remove from heat. 2. In a med bowl, whisk together flour, sugar, baking soda, salt. In another large bowl, beat together the egg and sour cream. Beat in choc/stout mixture. Add in dry mix until just combined; don't over-mix! 3. Line cupcake tray; fill ~3/4 way. Bake for ~17-20 min @ 350 degrees. Let cool in pan for a few minutes then remove & cool completely on rack. 4. Ganache: Chop chocolate into coarse pieces and melt in double boiler with cream. Stir until smooth. Stir in butter, Baileys, and whiskey. 5. Core top of cupcake then pull up. Once the cupcakes are all cored, take a spoon and carefully fill w/ ganache. 6. Mix butter on medium speed until it's nice and fluffy. Then add confectioners' sugar, starting with a few tablespoons at a time until you're liking the consistency (