Filled Guinness Chocolate Cupcakes with Irish Cream Whipped Cream Frosting

Ingredients

• 1/2 cup (110 gr) butter ((1 stick))
• 1/2 cup (120 ml) Guinness stout
• 1/3 cup (30 gr) unsweetened cocoa powder ((natural & unsweetened))
• 1 1/3 cup (160 gr) all purpose flour
• 1/2 cup (100 gr) granulated sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt ((I use sea salt or Kosher salt))
• 1 large egg, at room temperature
• 1/3 cup (80 ml) sour cream, at room temperature
• 1/3 cup (60 gr) semi sweet chocolate chips
• 1/4 cup (60 ml) heavy cream
• 1-2 tablespoons whiskey, or to taste ((optional))
• 1 1/2 cups cold heavy cream
• 3 tablespoons powdered sugar
• 2 tablespoons Irish cream, or to taste ((optional))
• St. Patrick's day sprinkles, chocolate shavings, chocolate jimmies

Instructions

1. 1

   Prep: Preheat the oven to 350 degrees Fahrenheit (177°C) and line a 12-cup muffin pan with cupcake liners.

2. 2

   --- To Make the Cupcakes: ---

3. 3

   Bring stout to a boil: In a small saucepan over medium heat, melt the butter with the Guinness and bring to a boil. Remove from the heat and stir in the cocoa powder. Allow the mixture to cool for about 15 minutes.

4. 4

   Mix dry ingredients: In a medium bowl whisk together the flour, granulated sugar, baking soda and salt. Set aside.

5. 5

   Mix wet ingredients: In the bowl of an electric mixer whisk the egg then, add the sour cream and stir on medium speed until combined.

6. 6

   Combine wet and dry ingredients: Add about a third of the dry mixture into the sour cream mix, stir on low speed until almost combined, then add about 1/2 of the Guinness mixture. Add another 1/3 of the dry mixture, the remaining Guinness mixture and finish with the remaining dry mixture. Mix until just combined. Do not overbeat!

7. 7

   Fill and bake: Pour or spoon the batter into the cupcake liners. Fill each about 2/3 full to avoid spilling or sinking and bake in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean.

8. 8

   Remove from the oven and let the cupcakes cool in the pan for about 10 minutes then, place on cooling rack and cool completely before frosting.

9. 9

   --- Make the Chocolate Ganache: ---

10. 10

    Make ganache: Place the chocolate chips in a medium bowl. Set aside.

11. 11

    Heat cream: In a small microwave safe bowl or measuring cup, heat the cream until warm, about 15 to 30 seconds. You can also do this on the stovetop, in a small saucepan over medium-low heat. You want the cream to be warm without boiling (watch carefully!).

12. 12

    Pour over chocolate and mix: Pour the warm cream over the chocolate chips and allow to sit for 1 minute then, stir until smooth. Stir in the whiskey if using. Allow to cool a bit, until thick, but still pipable.

13. 13

    Place the chocolate ganache filling in a piping bag fitted with a round tip (0.25 or 0.5). You can also use a resealable bag with a corner cut off. Lastly a small spoon can do the job too!

14. 14

    Remove center of cupcakes and fill: With a spoon, small pairing knife, pipping tip or an apple corer, cut a small hole in the middle of the cooled cupcakes. Pipe some chocolate ganache in the center of each cupcake until it reaches the top.

15. 15

    --- To Make The Frosting ---

16. 16

    Make frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, whip the heavy cream until it starts to thicken about 2 minutes. Add the powdered sugar and Irish cream and whisk until just reaching stiff peaks, about 4 minutes.

17. 17

    Using a piping bag with your favorite decorative tip, pipe frosting onto each cupcake. (I used a star tip)