Never Too Late For A Little Irish
I know, I know – this is one of those recipes that’s coming up a day late and a couple dollars short – but now that I’ve emerged from my Irish-everything coma I have a recipe I whipped up this weekend that I have to share with you. It just can’t wait ’til next year!! How does Chocolate Stout Cupcakes with Whiskey Ganache and Bailey’s Frosting sound? It doesn’t get better than a little bit of everything Irish, now does it?
Now, I know I’ll be losing credibility with many for the use of one product – a boxed mix – *Gasp* I know! but bear with me. There is a reason that boxed mixes have stood the test of time…they’re consistently good. There’s always a good crumb, a good moisture content and when you’re in a jam and already a couple of stouts into baking, it’s just easier in the long run to go with what works. Don’t judge me too harshly, okay? Thanks. *Whew!*
To begin with this Irish’d beauties, mix together 1 box of Devil’s Food cake mix,
1 1/2 cup of Guinness Stout, polishing off the rest yourself, if you’re into that sorta thing,
3 eggs and 1/2 cup of oil. Beat together furiously until the batter comes out smooth.
Pour about 1/4-1/3 cup of batter into a lined cupcake sheet and bake for about 18-20 minutes per batch. Or until a toothpick comes out clean.
Whilst the cupcakes are baking and you’re finishing your Guinness, beat together your Bailey’s frosting.
Start with creaming together 1/2 cup shortening and 1/2 cup softened butter until smooth.
Add in your Bailey’s Irish Cream,
your heavy whipping cream, vanilla extract, and powdered sugar. You want the frosting to be about a medium consistency, about how thick the stuff from a can is… So if it’s too stiff, add in 1 teaspoon of cream at at time until it’s that consistency. Frostings are all a bit different and finicky sometimes.
For the whisky ganache (would you expect any less?) combine 2/3 cup chocolate chips, 2 tablespoons heavy cream, 1 1/2 tablespoons of whiskey and 2 tablespoons of butter into a small saucepan. With a wooden spoon stir these together over low-medium heat until they have just melted together. Chocolate has a tendency to continue to heat up after it’s taken off the stove, so just when you think they’re almost completely melted – remove them from heat and stir off the stove until melted. It’s a bad day when you burn or overheat your chocolate!
Set this beauty aside to cool slightly. When it’s cool enough to handle, spoon it into a pastry bag fitted with a bismark tip and you’re ready to fill your cupcakes! Place the tip about half way into each cupcakes, squeeze about 1 teaspoon of ganache into the middle, and then repeat with each cupcakes.
If you don’t have a bismark tip, you can take a knife to each cupcake, and remove a small little core of it giving you a place to fill with ganache.
To frost your cupcakes, outfit a pastry bag or gallon zip-lock bag with a 1M tip. I like the 1M because it’s more open than something like a 2D. More frosting and fluffier crevasses – it’s the perfect cupcakes frosting tip. You can see me put it into action here, too.
Pipe a circle from the outside inwards and stack the frosting on top of itself until it creates that beautiful peak we all adore so much on cupcakes. The quintessential cupcake. Repeat this with all of your cupcakes and viola – done!
Just bit into one of these and be whisked off to Ireland. Put a little Irish in your belly. It’s never a bad thing.Print
Triple Irish Cupcakes
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 18 cupcakes 1x
- Category: Dessert
- Method: Baked
- Cuisine: Irish
Stout, Whiskey and Bailey’s all in one cupcake!
- 1 box Devil’s Food Cake Mix
- 1 1/2 cups Guinness Stout
- 3 Eggs
- 1/2 cup Vegetable Oil
- 2/3 cup Semi-Sweet Chocolate Chips
- 2 Tbsp Heavy Cream
- 1 1/2 Tbsp Whiskey
- 2 Tbsp Butter
- 1/2 cup Butter, softened
- 1/2 cup Shortening
- 3 1/2 cup Powdered Sugar
- 2 Tbsp Bailey’s Irish Cream
- 1 1/2 Tbsp Heavy Cream
- 1 tsp Vanilla Extract
- Preheat oven to 350 degrees. Line a cupcake tin with foil liners.
- In large bowl, whisk together Devil’s Food cake mix, Guinness Stout, eggs and oil until batter is smooth.
- Fill each cupcake liner with 1/4-1/3 cup batter. Bake for 18-20 minutes or until a toothpick inserted into the cupcakes comes out clean.
- Remove from cupcake pan and let cool on wire rack.
- In small sauce pan over low-medium heat, combine chocolate chips, cream, butter and whiskey.
- Stir over heat until chocolate chips and butter have just melted and combined. Do not let over heat or the chocolate will turn bad.
- Set aside to cool slightly.
- In stand mixer with paddle attachment, cream together butter and shortening. Beat in heavy cream, Irish Cream and vanilla extract until incorporated.
- Slowly mix in 1 cup at a time of the powdered sugar until all is added in. Beat until smooth. If the frosting is too stiff, add in more cream, 1 teaspoon at a time, until it is about a medium consistency.
- Place in frosting bag with a 1M tip, or a gallon zip-and-seal plastic bag with a small cut made into the bottom corner of the bag (a mock frosting bag).
For Final assembly:
- When ganache has cooled slightly, spoon into a pastry bag fitted with a Bismark Tip (#230). Twist bag closed.
- Place tip about 1/2 way down into each cupcake and fill cupcake with about 1 teaspoon ganache. Repeat with all cupcakes.
- With Bailey’s frosting in bag fitted with a 1M tip, or plastic bag with corner cut out, pipe frosting on top in a swirled pattered from the outside inwards, creating a swirled dome.
- If desired, dust with cocoa powder. Devour.
Ok, so here’s the deal. PDX food blog forum…October…I’m coming and you’re teaching me how to be all fancy with these pastry tips. Mmmkay? Thanks 🙂
It is NEVER too late in this house for beer and cupcakes, and especially if they’re combined into one amazing cupcake like this. These look fabulous, Megan!
St Patrick’s Day always rather passes me by but I’m *always* happy to have a super delicious cupcake in my life. These look so awesome!
Ummm, I’m correcting you – whiskey ganache is NEVER a couple dollars short, and it’s never a couple of days late. This is right. on. time. Love!
Um, yum! Ganache in anything is a winner for me. I can eat ganache for breakfast, right?
oh my. i must make these! i have so much leftover irish alcohol to use up.
i want to lick my computer screen
I’m sort of in love with that whiskey ganache.
Although this recipe sounds Divine, it would be lost on me… I’d just drink the ingredients before they’d have a chance to even enter the batter..
Wow!!! SO gorgeous – so delicious looking!!
Oh, Baileys. I have a freshly purchased bottle, waiting for me to use. This might be a perfect way to go.
Nope, it’s never too late for some goodness like these cupcakes! Great post!
That ganache in the middle makes me deliriously happy. A little Irish in my belly and a little Irish on my bum. Sounds good to me 😉
I don’t care what day it is…these look great!
I noticed your cakes came out nice high.. If I get them like that I got cake running over.. You got the cake thumb … You have a great web site thanks for sharing all your goodies and then some…
Love this cupcake!!! Reminds me of a specialty cupcake that they sell at a bakery here called the Drunken Leprechaun. I wanted that recipe but this recipe looks very similar. Pinned for next St. Patty’s day. 🙂
Hi There, Congratulations for 24×24 !!!!!!
The menu is looking so delightful and appetizing. A very well made post with beautiful pictures. Loved all the dishes. I’ve bookmarked this special recipe of urs and wud love to give it a shot asap. Have a wonderful week ahead. Thanks & Regards, Sonia !!!
Oh, I have to make these!
Especially to celebrate their goldmedal which was won today, apparently all of Dublin stood still when it happend, which is unheard of until now!
And in case I don’t comment on anything in the next week since I’m going on a short holiday, I hope you’ll have a lovely and fantastic wedding!!
There you go with that dang cake mix again 😉 Just kidding, of course. I’m ALL ABOUT shortcuts, especially these days. These look amazing!
Made these tonight to go with our St. Patricks dinner tomorrow for dessert! Haven’t had the pleasure of tasting them yet, but can’t wait! Here is a photo of my finished product https://plus.google.com/photos/104355219127421586727/albums/5856151991672026737 Thanks for the recipe! -Cici Zeits
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I’m in the process of making these. The cupcakes came out great, but I can’t get the filling right. When I put them in the pastry bag, the filling was too liquid and came pouring out the end… So, what am I doing wrong? Will the ganache harden up if I wait longer?
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