guinness, baileys, and jameson whiskey cupcakes

Name: Guinness, Baileys, and Jameson Whiskey Cupcakes
Prep time: 1 h 15 min
Cook time: 25 min
Cuisine: American
Ingredients: CUPCAKE; 1 cup(s) Guinness; 1 stick(s) (plus 1 Tbsp) butter; 2 cup(s) dark brown sugar; 3/4 cup(s) sour cream; 2 large eggs; 3/4 cup(s) unsweetened cocoa; 1 teaspoon(s) vanilla extract; 2 cup(s) all-purpose flour; 2 1/2 teaspoon(s) baking soda; GANACHE FILLING; 8 ounce(s) bittersweet chocolate, finely chopped; 2/3 cup(s) heavy cream; 2 tablespoon(s) butter, room temperature; 2 teaspoon(s) Baileys Irish Cream; FROSTING; 1 stick(s) unsalted butter, room temperature; 3 cup(s) confectioners' sugar; - Bailey's Irish Cream; - Jameson Irish whiskey

(30 ratings)

A platter of Guinness, Baileys, and Jameson Whiskey Cupcakes.

review

Blue Ribbon Recipe by

Melanie Miller

@MRMiller

Cane Ridge, TN

I love to visit Ireland and after searching found recipes that when put together create a taste of the Emerald Isle. Combining Jameson Irish Whiskey, Baileys Irish Cream Liquor, and Guinness...could there be a more tempting dessert? These cupcakes are light in texture but heavy in the chocolate department. The white cream icing reminds me of the creamy white head that Guinness is famous for. For parties, I have also made mini cupcakes.

Blue Ribbon Recipe

What may seem an unlikely cupcake flavor combination is a real treat. These cupcakes are rich and a chocolate delight. Guinness enhances the chocolate flavor and makes for a tender cake. The Baileys ganache filling is a surprise in the center without an overpowering Baileys flavor. Adding Jameson and a touch more Baileys to the super creamy frosting pulls the layers of flavors together. This cupcake does take a little effort, but it's worth the work. We topped ours with a chocolate-covered espresso bean for a pretty presentation. Since the alcohol does not bake off, these cupcakes are an adult-only dessert.

— The Test Kitchen @kitchencrew

(30 ratings)

yield serving(s)

prep time 1 Hr 15 Min

cook time 25 Min

method Bake

Ingredients For guinness, baileys, and jameson whiskey cupcakes

CUPCAKE
1 c

Guinness
1 stick

(plus 1 Tbsp) butter
2 c

dark brown sugar
3/4 c

sour cream
2 lg

eggs
3/4 c

unsweetened cocoa
1 tsp

vanilla extract
2 c

all-purpose flour
2 1/2 tsp

baking soda
GANACHE FILLING
8 oz

bittersweet chocolate, finely chopped
2/3 c

heavy cream
2 Tbsp

butter, room temperature
2 tsp

Baileys Irish Cream
FROSTING
1 stick

unsalted butter, room temperature
3 c

confectioners' sugar
Bailey's Irish Cream
Jameson Irish whiskey

How To Make guinness, baileys, and jameson whiskey cupcakes

Test Kitchen Tips

For a stronger Baileys flavor, add more of it to the frosting. There's just enough frosting to put a small dollop on each cupcake. We used the wrong end of a piping tip to cut the hole in the cupcakes. If you don't want to buy large bottles, we bought two airplane-sized bottles of the Baileys and one of the Jameson. It was plenty for this recipe.

1
Preheat oven to 350 degrees and line a muffin tin with cupcake liners.

2
Combine the Guinness and butter (chopped into one-inch chunks) in a large saucepan and heat to melt butter.
3
Remove from heat and whisk in the cocoa and brown sugar.
4
In a bowl, whisk the sour cream, eggs, and vanilla. Then add to the Guinness mixture.
5
Sift together the flour and baking soda. Fold into Guinness batter.
6
Pour into muffin tins and bake for 25 minutes or until an inserted toothpick comes out clean. Let stand for 10 minutes. Remove from muffin tins and cool completely on a rack.
7
FOR GANACHE: Place the chocolate in a heat-safe bowl. Heat the cream in a small saucepan until simmering, then pour over the chocolate. Let sit for one minute then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler.
8
Add the butter and Baileys. Stir until combined. Set aside and cool until thick enough to be piped.
9
Meanwhile, cut out a portion from the center of each cupcake.
10
Pipe ganache into cupcakes.
11
FOR FROSTING: Put the stick of room-temperature butter in a large mixing bowl. Beat at medium-to-high speed for a few minutes. Add a few short glugs (4-8 Tbsps) of Baileys and a tiny bit of Jameson (to taste). Mix at a low speed.
12
Gradually spoon the confectioners' sugar into the bowl and mix at a low speed.
13
Frost the cupcakes as desired or use a piping bag to decorate.
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