This cupcake is named after a drink, one that I have never tried and most likely never will, but I do like Baileys in my coffee, especially around the holiday’s. So when I read the ingredients and saw that there was Bailey’s in it, I had to try it. I was a little leary of using beer, especially Guiness, in the batter but it gives it a unique flavor and the taste is faint enough that you would probably never know it was in there until I mentioned it.
1 cup stout (Guinness)
1 cup 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
Bailey’s Ganache Filling
8 oz (8 squares) bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 Tbsp butter, at room temperature
2 tsp Bailey’s Irish Cream
Bailey’s Buttercream Frosting
1\2 cup unsalted butter, at room temperature
3-4 cup icing sugar
4-8 Tbsp Bailey’s Irish Cream
For Cupcakes, preheat oven to 350 F. Line two cupcake pans with paper liners. Combine stout and the butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from heat and allow to cool slightly.
In a large mixing bowl, combine flour, sugar, baking soda, and salt. In a separate bowl beat together eggs and sour cream. Add the stout/butter mixture and beat until just combined. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly into cupcake liners, about 3/4 full. Bake until a toothpick inserted into the center comes out clean. Allow to cool in pan for 5 minutes, then transfer to wire rack and cool completely.
For Ganache Filling, place chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour over chocolate. Let sit for one minute and then wisk until smooth. Add the butter and Bailey’s and stir until combined.
Set aside to let the ganache cool until thick. Cut out a portion from the center of each cupcake using a small paring knife, using the cone method. Once the ganache has cooled transfer into a piping bag fitted with a wide tip and pipe into each cupcake.
For Frosting, place the butter in a bowl and beat until light and fluffy. Gradually add the icing sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.
Adapted from Annies Eats