Chocolate Stout Cupcake

Guinness chocolate cake dipped in chocolate ganache and topped with a Bailey's buttercream.

  • Kay 7y

    Oh, now I just need that recipe...... pretty please?
  • Laura Hill 7y

    Oooooh, I make a similar cupcake with Jameson in the buttercream as well as the Bailey's. I never thought about dipping them in ganache. Can't wait to try it. I hope I'm not stepping on any toes by sharing my recipe. I use a meringue buttercream and add Jameson and Bailey's to taste. The cupcake recipe is as follows:
    1 cup Guiness
    1 stick, plus 1 tbs unsalted butter
    3/4 cup unsweetened cocoa
    2 cups dark brown sugar
    3/4 cup sour cream
    2 eggs
    1 tbs vanilla extract
    2 cups flour
    2 1/2 tsp baking soda

    Cupcake Directions
    1. Preheat the oven to 350; line a muffin tin with cupcake liners.
    2. Combine the Guiness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter.
    3. Remove from heat, and whisk in the cocoa and sugar.
    4. In a bowl, whisk the sour cream and the eggs and vanilla, then add to the beer mixture.
    5. Sift together the flour and baking soda, and fold in the batter.
    6. Pour into muffin molds and bake or 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.
  • Kaylene Brewer 7y

    Of course you can have the recipe! Here is the link for the cake: www.epicurious.com/recipes/food/views/CHOCOLATE-STOUT-CAK.... I have made this cake many times and it never fails me. It is extremely moist. The whole recipe makes a ton of cupcakes (44!), but I was cooking for a crowd. They took 22 min in my oven.

    The ganache: for 12 cupcakes, 1/2 cup chopped dark bittersweet chocolate and 1/3 cup heavy whipping cream. Heat cream to a simmer and pour over chocolate. Let sit for a minute and stir until blended. Dip cupcakes in chocolate and put in the refrigerator to set.

    Buttercream: I don't really have a recipe...I just made a simple American buttercream with 2 sticks of butter and enough powdered sugar to get the right consistency. ( I don't like frosting super sweet so about 2-3 cups) Add a pinch of salt and about 4 Tablespoons of Bailey's and there you go. This would frost 12 cupcakes with big swirls. I dusted with cocoa powder and green sanding sugar.

    Happy baking!
  • Kaylene Brewer 7y

    Hills Kitchen: We must have been posting at the same time! Thanks so much for sharing your recipe! I saw that recipe floating around on the net and wanted to try it...but this is my tried and true cake, so I decided to stick with it. I'll have to try yours next time...I like the idea of brown sugar. I saw another photo on Flickr with a similar cupcake that used an Irish Whiskey ganache and a Bailey's buttercream. I bet that would be good as well.
  • Kay 7y

    thanks! Guiness and Baileys are my husband's two favourite tipples. He would love these.
  • Sarah J. Gim 7y

    hi! this cupcake looks AWESOME. submitted it to TasteSpotting!
  • Milena ❧ 6y

    Tempting :-) Thank for sharing the recipe!
  • DeliciousDelights 6y

    Hi, I'm an admin for a group called Cupcake Flavors, and we'd love to have this added to the group!
  • The Ardent of Custard [has moved] 3y

    Delish <3
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Taken on August 27, 2008
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