Sunday, March 17, 2013

Baileys Filled Guinness Cupcakes

Happy St. Patrick's Day everyone!  As promised here is the recipe I used to make the Bailey's Filled Guinness Cupcakes.  I fancied this cupcakes up by making the toppers with scrapbook paper, a circular punch, spray glue and Martha Stewart's peridot glitter.  The recipe credit does go to ABC's Good Morning America show.  

Bon Apetit!

~Angela O'

Difficulty: Easy
Prep & Cook Time: 60-120 min

Cupcake Base:
1 cup stout (Guinness)
16 tbsp. unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
2 large eggs
2/3 cup sour cream

For the Baileys ganache filling:
8 oz. bittersweet chocolate, finely chopped
(*Angela used Ghirardelli 4oz milk choc and 4oz bittersweet)
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Baileys Irish cream

For the Baileys butter cream frosting:
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners' sugar, sifted
4-8 tbsp. Bailey's Irish cream
 *Angela used 8tbsp of Bailey's and 1 tbsp of heaving whipping cream

Cooking Directions:

Preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly. In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated.

Divide the batter evenly between the cupcake liners, filling them about 2/3 to 3/4 full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. To make the ganache filling, place the chocolate in a heatproof bowl.

Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Baileys and stir until combined. Set aside to let the ganache cool until it is thick enough to be piped. Pipe the ganache and enjoy.  **I used the cupcake corer to fill the ganache inside the cupcake.  It was very clean, easy and quick way to do so.  I purchased my cuisinpro cupcake corer from Williams Sonoma for $5.00

***GMA failed to give any instructions for the frosting.   So I just used my stand mixer to cream the butter and 4 tablespoons Baileys together, then added confectioners' sugar approximately one cup at a time.  About half way through adding the confectioners' sugar I added the other 4 tablespoons of Baileys and on a whim added 1 tablespoon of heavy cream.  Beat well.  

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