Delicious boozy cupcakes, super moist. Essentially a very slight variation from this recipe from Smitten Kitchen. I ended up buying a melon baller spoon just for making these. I highly recommend it, makes the process much easier.
I didn’t use the whiskey pictured in the end, the chocolate I use is very present and it was getting lost. I ended up using some of this one instead.
Makes 24 cupcakes.
Ingredients for the cupcakes:
1 cup Guinness
1 cup unsalted butter
3/4 cup cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 tea spoon baking soda
1/2 tea spoon salt
2 large eggs
2/3 cup sour cream
Ingredients for the ganache center:
8 oz 70% dark chocolate
2/3 cup cream
2 table spoon salted butter, room temperature
3 table spoon whiskey (I didn’t use the one picture)
Ingredients for the icing:
8 oz mascarpone cheese, room temperature
4 table spoon Bailey’s Irish Cream
1/2 cup icing sugar
1. Pre-heat the oven to 350F.
In a medium sauce pot, combine the unsalted butter and the Guiness. using low heat melt the butter into the beer (you don’t want this to boil).
2. Meanwhile, combine together the flour, sugar, baking soda and sat.
3. Once the butter is melted give it a good whisk to emulsify the liquid.
4. Add the cocoa powder.
5. Whisk until smooth. Then set aside to cool slightly.
6. In the bowl of a mixer combine the sour cream and eggs.
7. Beat until smooth.
8. While the mixer is running on low, slowly drizzle in the butter, beer and cocoa mix. Don’t go too fast, you want to temper the eggs, not curdle them.
9. Add the dry ingredients in two batches. Stir until just combined.
10. Line muffin trays with liners and fill with the batter (aiming for 3/4 full). The batter will be very loose and liquidy.
11. Bake for 17-20 minutes or until a tester comes out clean.
12. Remove from the trays and allow to cool fully.
13. Using the magical melon baller spoon, scoop out a cavity in the middle of each cupcake (keep the scraps, they are delicious).
14. In a small sauce pot warm the cream until just below a boil.
15. Weight the chocolate in a heatproof bowl and pour the cream over it.
16. Working fast while the cream is warm, stir until the chocolate is nice and smooth. Add the room temperature butter and the whiskey. Stir until smooth and shiny.
17. Transfer the ganache to a piping bag (in my case the classical ziploc bag held up in a mason jar).
18. Pipe the still warm (but not hot!) ganache into the cavities you carved out earlier. Allow to cool fully; the ganache will set at room temperature.
19. Once the ganache is set, combine the icing ingredients in the bowl of a mixer.
20. And beat until smooth.
21. If you have talent pipe over the cupcakes. I tend to just use an offset spatula and smear the icing over them.
22. These keep well in the fridge for a couple of days but are best eaten room temperature. So take them out a least an hour before serving to let them warm up. Enjoy!