Happy St Patrick’s Day! This will be a short post, might as well get to the good stuff so you can get on with celebrating/baking 🙂
Last year I made these cupcakes and I love the combination of flavours but decided to change it up. These cupcakes are very light and fluffy and the cream cheese frosting isn’t as sweet as buttercream frosting with a lovely hint of dark stout. The surprise of the baileys ganache should please anyone you care to share these with.
While these were created for St Patrick’s day I think they are going to become a favourite celebration cupcake around here.
Happy baking, hope you all have a lovely day.
Chocolate Whiskey Cupcakes with White Chocolate Baileys Ganache and Guinness Cream Cheese Frosting
A PhD Baker original recipe
Makes 20 cupcakes
Chocolate Whiskey Cupcakes
1 cup flour
1 1/4 cup sugar
1/2 cup cocoa
1 tsp baking soda
1 tsp salt
1/2 cup vegetable oil
1/2 cup sour cream
2/3 cup water
1 tbsp white vinegar
1 tsp vanilla extract
1/4 cup whiskey
Baileys White Chocolate Ganache
120 g white chocolate
1/4 cup cream
15 g butter
1 tbsp Baileys
Guinness Cream Cheese Frosting
75 g butter
200 g cream cheese
3 1/2 cups icing sugar
1 1/2 tbsp Guinness
1. Line 2 cupcake trays (should make about 20 cupcakes). Preheat the oven to 180 °C. In a medium bowl whisk together the flour, sugar, cocoa, baking soda and salt.
2. Add the oil, sour cream and water and mix well. Stir in the vinegar and vanilla then mix in the egg will well combined. Add the whiskey and mix well.
3. Fill the cupcake papers approximately 2/3 full. Bake for 18-20 minutes (rotating the trays halfway through the baking time) until cooked (a skewer inserted into the middle of the cupcake will come out cleanly). Allow to cool to room temperature.
4. To make the ganache break up the chocolate into pieces and add the cream. Either in the microwave on low power or over a double boiler heat till the chocolate has melted into the cream and the mixture is smooth. Add the butter (cut into small pieces) and stir till smooth. Mix in the Baileys and set aside to cool to room temperature. If you are in a rush you can cool it in the fridge, just stir every 5 minutes until it is at the desired consistency.
5. When the cupcakes are cool using an apple corer or paring knife make a hole in the middle of each cupcake and then pipe the white chocolate ganache into each hole.
6. To make the frosting ensure the cream cheese and butter are softened to room temperature. Beat to combine with an electric mixer. Add half the icing sugar and beat till combined and smooth. Add the rest of the icing sugar and beat till combined. Add the Guinness and beat till smooth and creamy. Pipe onto the cupcakes.
The cupcakes will keep in an airtight container at room temperature for 3 days.