cupcakes
1 cup guinness stout
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream
ganache
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 TBS. baileys irish cream
buttercream frosting
1 cup of butter or butter/shortening combined
4 cups of powdered sugar
1-3 TBS milk
2-4 TBS baileys.
preheat the oven to 350° F. line your pans with papers. combine the stout and butter in a medium saucepan over medium heat. add the cocoa powder and whisk until smooth. remove from the heat and allow to cool slightly.
combine the flour, sugar, baking soda and salt.
in a separate bowl, beat together the eggs and sour cream to blend.
add the stout-butter mixture and beat just to combine. mix in the dry ingredients on low speed just until incorporated. fill your tins 3/4 full.
bake until a toothpick inserted in the center comes out clean, about 15 minutes. allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
for the ganache.
place the chocolate in a heatproof bowl. heat the cream in a small saucepan until simmering, then pour it over the chocolate. let sit for one minute and then whisk until smooth. add the butter and baileys and stir until combined.
set aside to let the ganache cool until it is thick enough to be piped. give it a stir every once and awhile.
for the frosting. combine your fats. mix in the powdered sugar. thin with milk and add the baileys.
to assemble.
remove a portion from the center of each cupcake. pipe or fill each cupcake with ganache. top with buttercream!
