It’s a liquor-fueled flashmob in your mouth.
While the Guinness in the cake gets mostly baked out, the Baileys and the Jameson are fresh and potent. Save a bit of the Jameson to pour over one of our handcrafted whiskey stones – they chill fine liquors without diluting. Nothing beats one of these decadent cupcakes with a cool tipple of Irish whiskey. (Makes 20 to 24 cupcakes.)
Guinness Chocolate Cupcakes
1 cup Guinness
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
Jameson Ganache Filling
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 tablespoon Jameson Irish Whiskey
4 cups confections sugar
2 sticks unsalted butter, at room temperature
4 tablespoons Baileys
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 in another bowl. Add stout-chocolate mixture to egg mixture and beat to combine. Add flour mixture and beat briefly on slow speed. Fold batter until combined. Fill liners 3/4 of the way. Bake until toothpick comes out clean, about 17 minutes. Cool cupcakes on a rack.
Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Stir until smooth. Add the butter and whiskey and stir until combined.
Fill the cupcakes: Let the ganache cool until thick, but still soft enough to be piped. Use a 1-inch round cookie cutter or an apple corer, to cut the centers out of the cupcakes without cutting through the bottoms. Use a piping bag with a wide tip to fill the centers.
Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. Slowly add the powdered sugar, a few tablespoons at a time. When the frosting looks thick enough to spread, drizzle in the Baileys and whip it until combined. Ice and decorate.