CHOCOLATE STOUT CUPCAKES WITH IRISH CREAM BUTTERCREAM
Magic happens when you combine stout beer with Betty Crocker™ Super Moist™ devil's food cake.
Provided by By Angie McGowan
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
- In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add vanilla and 2 tablespoons of the liqueur; beat until blended. Add enough of the remaining 1 to 2 tablespoons liqueur, 1 teaspoon at a time, beating until frosting is light and fluffy.
- Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes.
Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 35 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 28 g, TransFat 1 g
BAILEY'S IRISH CREAM FROSTING
Make and share this Bailey's Irish Cream Frosting recipe from Food.com.
Provided by MechaFusion
Categories Dessert
Time 20m
Yield 18-20 cupcakes, 18-20 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, blend together cream cheese, butter, and Bailey's. Gradually add powdered sugar, mixing well until it's all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.
Nutrition Facts : Calories 152.1, Fat 7.3, SaturatedFat 4.3, Cholesterol 22.2, Sodium 65.8, Carbohydrate 21, Sugar 20.5, Protein 0.8
GUINNESS CUPCAKES WITH IRISH CREAM FROSTING
I wanted to really make something stereotypically Irish from an American perspective this St. Patrick's day, just to be as campy as possible really. So I made chocolate cake out of Guinness, (which is of no big event, I bake with beer constantly.) but the Guinness has a very distinct flavor. I also whipped butter cream from Kerry...
Provided by Maggie May Schill
Categories Other Desserts
Time 35m
Number Of Ingredients 25
Steps:
- 1. Preheat oven to 350'F Line two cupcake pans with cupcake liners. Total 24 cupcakes.
- 2. Place a medium sized sauce pan over medium heat on the stove. Add black coffee, butter, and 1 cup of Guinness to the sauce pan and bring it all to a low simmer. Add cocoa powder and whisk until smooth. Take off the heat and set aside to cool.
- 3. Sift flour, baking powder, pudding powder, and salt together in a large mixing bowl. Set aside.
- 4. In a large bowl with an electric mixer cream sugar and eggs together.
- 5. Add vanilla extract and sour cream to the egg mixture and mix on medium speed until a bit fluffy. About 3 minutes.
- 6. Add cooled stout/cocoa mixture to the egg mixture slowly. Be sure the stout has cooled enough to where it will not cook the eggs. Completely incorporate into batter.
- 7. Add flour mixture to egg mixture in 3rds. Completely incorporate each 3rd of flour before adding the next 3rd of flour.
- 8. With the mixer still on, add the remaining 1/2 cup of Guinness and turn mixer on high to whip the stout into the batter.
- 9. Pour batter out into the two pans. Bake on a center rack for 21 minutes, or until tooth pick comes out clean. Cool completely on a wire wrack.
- 10. For Ganache filling: 1- Bring heavy cream to a low boil along with vanilla. Be sure to stir continuously to avoid scorching the cream. 2- in a large mixing bowl add chopped chocolate and butter. 3- Once cream is at a low boil remove from heat and pour over chocolate. Stir vigorously until chocolate is completely melted into cream. 4- Cover and put in refrigerator for 2 hours.
- 11. For Irish Cream Frosting: 1- Beat Kerry Gold butter on medium speed with an electric mixer until fluffy. 2- Add Irish cream and vanilla to the butter and continue to beat until completely incorporated. 3- On medium speed, gradually beat confectioner's sugar into the butter mixture 1/2 cup at a time. 4- Once all sugar is completely incorporated into the butter, beat in green food coloring if desired.
- 12. Assembly: 1- Once cakes are cooled, core each cake with a sharp paring knife, or with a cupcake corer. Be sure not to cut too deep, or you will lose too much cake. 2- Pipe/or spoon in chilled ganache into each cup cake hole. 3- Pipe Irish Cream frosting onto each cake as desired.
CHOCOLATE BEER CUPCAKES WITH WHISKEY FILLING AND IRISH CREAM ICING
These cupcakes are made from scratch with a stout beer, then filled with an Irish whiskey-chocolate filling and topped off with some Irish cream icing. These are perfect for St. Patrick's Day.
Provided by MeowTheCow08
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h35m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 24 muffin cups with paper liners.
- Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth.
- Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
- Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in the beer mixture, then the flour mixture; beat until the batter is smooth.
- Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
- Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
- Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
- Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
- Spoon the filling into the cored cupcakes.
- For frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
- Set mixer to low speed and slowly beat in confectioners' sugar, 1 cup at a time, until frosting is smooth and spreadable. Beat in the Irish cream liqueur; adjust thickness of frosting with more confectioners' sugar if needed.
- Spread frosting on filled cupcakes.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 48.8 g, Cholesterol 60.8 mg, Fat 20.3 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 12.5 g, Sodium 253.3 mg, Sugar 37.2 g
STOUT CUPCAKES WITH IRISH CREAM FROSTING
You'll have the luck of the Irish when you combine stout and Irish cream into a decadent chocolate cupcake.
Provided by Food.com
Categories Dessert
Time 45m
Yield 24 cupcakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees with a rack in the upper and lower thirds. Fill two 12-cup cupcake pans with paper liners.
- In a saucepan, heat the butter, stout, cocoa powder, and brown sugar, whisking often, until the butter is melted and mixture is smooth. Remove from heat and cool to room temperature.
- Into the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, baking soda, and salt.
- Add cooled Guinness mixture and beat on medium for 1 minute.
- Add eggs and sour cream and beat on medium for 2 minutes, scraping down the bowl as necessary, until smooth.
- Divide batter evenly among cupcake liners, filling about ⅔ full. Transfer to oven and bake 20-25 minutes, rotating halfway through, until a toothpick inserted into the center of a cake comes out clean.
- Cool in pan 10 minutes, then remove and transfer to a cooling rack until completely cooled.
- Meanwhile, in bowl of stand mixer fitted with the paddle attachment, cream butter until light and fluffy.
- Add salt, and slowly add confectioners sugar.
- Add 6 tablespoons Irish Cream and milk, adding more milk as necessary, until spreadable consistency is achieved.
- Transfer to a piping bag or ziplock fitted with a star tip and wash stand mixer bowl.
- In bowl of stand mixer fitted with the whisk attachment, whip cream until stiff peaks form.
- Add remaining 2 tablespoons Irish cream and a pinch of salt and whisk to combine.
- Transfer to a pastry bag fitted with a ½-inch pastry tip.
- Insert tip into tops of cupcakes and divide whipped cream mixture evenly among cupcakes, dispensing approximately 1 tablespoon per cupcake.
- Frost tops of cupcakes with Bailey's frosting and sprinkle with green sprinkles. Serve.
Nutrition Facts : Calories 447.6, Fat 19.9, SaturatedFat 12.3, Cholesterol 69, Sodium 182.3, Carbohydrate 67.4, Fiber 1.1, Sugar 56.6, Protein 2.6
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