Chocolate Guinness Cupcakes filled with Jameson Whiskey Ganache topped with Baileys Frosting.

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

Baileys Frosting

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.


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2 Responses to “Chocolate Guinness Cupcakes filled with Jameson Whiskey Ganache topped with Baileys Frosting.”

  1. Debbie
    March 19, 2013 at 3:09 pm #

    Awesome recipe….one error though…should be 2 sticks of butter in the frosting not 1…

    • Jesse
      March 19, 2013 at 3:26 pm #

      Thanks Debbie! Appreciate your keen eye. Cheers!

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