Yummy Irish Cream Cupcakes

Irish Cream Cupcakes.......YUM

I have been looking at this recipe for a while now .......drooling
Then I got these adorable cupcake liners....

Aren't they cute!!!  I saw some other designs too while at the grocery store today!

This was a surprise though.....didn't dawn on me that they were aluminum....even though they are made by Reynolds!  (Doh!!)

Well since I had the cupcake liners and the recipe I thought....no better time for some chocolate cupcakes!

First you simmer some stout beer (Guiness) and butter in a saucepan

and then whisk in some unsweetened cocoa until mixed well

In a mixer blend sour cream and eggs

Then add the chocolate mixture and blend

Then add the flour, sugar etc. into the mixture and blend

Here is the cupcake batter ready to be put into the pans.....I filled each tin almost to the top.

Bake the cupcakes for about 17 mins on 350 degrees.
When cupcakes have cooled, core out the center (I used an apple corer....)

It helps if you have an eager 5 year old available to collect and eat the cored pieces.

Prepare the ganache by breaking up the chocolate into a bowl.  The recipe calls for bittersweet chocolate.....next time I may experiment with semisweet.  I think the bittersweet was too......bitter.....no other word for it :)

Heat the cream in a saucepan and then pour over the chocolate.  Let sit for about a minute and stir.  Then add in Irish Whisky and butter.

Blend mixture until creamy and then pipe into the center of the cupcakes.

Allow the cupcakes to sit until the ganache cools and hardens.

To prepare icing add powdered sugar, Irish cream liquor and butter to mixing bowl and mix until creamy.  The recipe called for 3-4 Tbsp of liquor.  I think next time I will add 1 Tbsp at a time to taste.  I thought it was a bit strong so added extra sugar, butter and a dash of vanilla extract.


And then you can pipe the icing onto the cupcake....

and admire it for a while....looks so pretty....

and tastes pretty yummy too!!!

Here's the recipe!!!!

Irish Cream Cupcakes

Found on Cakecentral.com..(originally posted by jbellsgirl92)

Ingredients

• Cupcakes:1 cup stout (like Guiness)
  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

Ganache Filling:8 ozs bittersweet chocolate
2/3 cup heavy cream
2 tablespoon unsalted butter, room temp
1 to 2 tsp Irish Whiskey

Irish Cream Frosting:
3 to 4 cups powdered sugar
1/2 cup unsalted butter, room temp
3 to 4 tablespoons Irish Cream Liquor (again I think I would add 1 Tbsp at a time to taste preference)

****I added a dash (maybe 1/2 tsp vanilla extract as well)
        I also added milk a little at a time to achieve desired consistency.

Instructions

Make the cupcakes: Preheat oven to 350. Line 24 cupcake cups with liners. Bring 1 c stout and 1 c butter to simmer in heave sauce pan over medium heat. Add cocoa and whisk until 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 large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake for 17-20 minutes or until tester inserted into center comes out clean. Cool cupcakes completely.
Ganache: Chop the chocolate and set aside in a heat proof bowl. Heat cream until simmering and pour it over the chocolate. Let it sit for 1 minute to melt the chocolate. Stir until smooth. Add butter and whiskey and stir to combine. Fill the cupcakes by cutting a 1 inch circle out of the center of each cupcake using a cutter or apple corer. Pipe in the ganache and allow to cool completely. Will thicken when cooled.
Irish Cream Icing: Whip the butter and Irish Cream in the bowl of an electric mixer for several minutes until light and fluffy. Slowly add powdered sugar until thickened but light and fluffy. Pipe or spread onto filled cupcakes and serve. 

These would also be very yummy without the ganache so if you want to skip that step then by all means go ahead!!

Hope you try them and enjoy!

Love,

Bronwyn 


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