Chocolate Guinness Cupcakes With Irish Cream Frosting Food

GUINNESS CUPCAKES WITH BAILEY'S FROSTING

Steps:

• Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
• In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
• Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
• Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
• Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
• Frost cupcakes with Bailey's frosting. Sprinkle with green jimmies.

CHOCOLATE BEER CUPCAKES WITH WHISKEY FILLING AND IRISH CREAM ICING

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.

CHOCOLATE STOUT CUPCAKES WITH IRISH CREAM BUTTERCREAM

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.

CHOCOLATE GUINNESS® CUPCAKES WITH IRISH CREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini-muffin tins or line cups with paper liners; this recipe makes about 66 mini cupcakes.
• Melt 1 1/4 cups butter in a saucepan over low heat, add cocoa powder, and whisk until smooth. Stir in beer and vanilla extract. Remove from heat and allow to cool.
• Combine flour, baking soda, baking powder, and salt and sift into in a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Beat 1 1/2 cups butter and confectioners' sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting.

CHOCOLATE STOUT CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
• In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
• Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
• To make the icing: In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
• Top each cupcake with a heap of frosting and dust with cocoa.

GUINNESS CUPCAKES WITH IRISH CREAM FROSTING

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.

STOUT CUPCAKES WITH IRISH CREAM FROSTING

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.

CHOCOLATE STOUT AND IRISH CREAM LIQUEUR CUPCAKES

Steps:

• Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
• Place the stout and butter in a medium-size saucepan and whisk together on medium heat until the butter is melted. Remove from the heat. Sift the cocoa powder into a medium-size bowl and add the sugar. Slowly whisk into the stout mixture. In a small bowl, combine the sour cream, eggs, and vanilla and lightly whisk until smooth. Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy). Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even.
• Fill the cupcake liners three-quarters full with batter and bake until the cakes spring back after touching, about 27 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
• To assemble: Pipe the frosting onto cooled cupcakes using a large plain tip. Dust with cocoa powder if preferred.
• Cream the butter in the bowl of an electric stand mixer until pale. Turn the mixer to low speed and add the Irish liqueur in a steady stream. Slowly add the confectioners' sugar and continue beating until a creamy consistency is achieved.