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Happy St. Patrick’s Day everyone!! I made some delicious Guinness and Bailey’s Irish Cream Cupcakes to celebrate! Moist Guinness cupcakes bursting with a decadent Bailey’s ganache and topped with creamy Bailey’s buttercream frosting. If you are not a big Guinness fan, don’t worry, the flavor is very subtle. The pudding-like Bailey’s ganache is rich and silky smooth-a very pleasant surprise! 🙂
Today is a big day in Indianapolis. Every year they kick off St. Patrick’s Day by turning the downtown canal green followed by a parade, parties, dancing and live music. People celebrate by wearing green, eating Irish food, and drinking. In fact, 13 million pints of Guinness will be consumed today! You couldn’t ask for a better day either-sunny and 70 degrees! That is a heatwave here in Indy where the average high in the middle of March is only 50 degrees! So whether you are Irish or not, St. Patrick’s Day is a great excuse to party. 🙂
How to make Guinness and Bailey’s Irish Cream Cupcakes:
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Guinness and Bailey’s Irish Cream Cupcakes
1 cup Guinness 16 tablespoons (2 sticks) unsalted butter 3/4 cup unsweetened cocoa 2 cups flour 2 cups sugar 1 1/2 teaspoons baking soda 3/4 tsp. salt 2 large eggs 2/3 cup sour cream For the Ganache Filling: 8 oz. bittersweet chocolate, finely chopped 2/3 cup heavy cream 2 tablespoon butter, room temperature 2 teaspoon Bailey’s Irish cream For the Bailey’s Buttercream Frosting: 8 tablespoons (1 stick) unsalted butter, room temperature 3-4 cups powdered sugar, sifted 4-8 tablespoons Bailey’s Irish cream
- 1 cup Guinness
- 16 tablespoons 2 sticks unsalted butter
- 3/4 cup unsweetened cocoa
- 2 cups flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 tsp. salt
- 2 large eggs
- 2/3 cup sour cream
- 8 oz. bittersweet chocolate, finely chopped
- 2/3 cup heavy cream
- 2 tablespoon butter, room temperature
- 2 teaspoon Bailey’s Irish cream
- 8 tablespoons 1 stick unsalted butter, room temperature
- 3-4 cups powdered sugar, sifted
- 4-8 tablespoons Bailey’s Irish cream
- Preheat oven to 350 degrees. Line muffin pan with paper liners.
- In a medium saucepan over medium heat, combine Guinness and butter. Add the cocoa; whisk until smooth. Remove from heat and allow to cool slightly.
- In a large mixing bow, whisk together the flour, sugar, baking soda and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs and sour cream until combined.
- Add Guinness mixture and beat to combine. Mix in dry ingredients on low speed until incorporated.
- Fill the cupcake papers about 2/3 full, making sure that the batter is divided evenly. Bake until an inserted toothpick comes out clean, about 15-17 minutes. Cool completely on wire rack.
- To make the ganache filling, place chocolate in heatproof bowl; set aside.
- In a medium saucepan over medium heat, heat cream until simmering. Pour over chocolate, let sit for 1 minute, then stir until smooth.
- Add butter and Bailey’s; stir until smooth and combined. Set aside until cool and thick enough to be piped. stirring occasionally.
- Once cupcakes have cooled, use a paring knife or apple corer to cut out a small circle in the center of each cupcake. Remove the core and trim leaving the core just big enough to be used to plug the hole once it is filled.
- Transfer ganache filling to a decorating bag fitted with a small round tip (about ¼ inch). Pipe the filling into each hollowed cupcake.
- Once the filling is in place, place the trimmed core of the cupcake back into place.
- To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium high until light and fluffy.
- Add powdered sugar and beat until incorporated. Add Bailey’s a few tablespoons at a time until you reach your desired consistency.
- Transfer frosting into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward.
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Source: Une-deux Senses