Chocolate Stout Cupcakes With Irish Cream Buttercream Food

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 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.

CHOCOLATE-STOUT CUPCAKES

Steps:

• Cream Cheese Frosting: Beat cream cheese with butter until fluffy, about 5 minutes. Add confectioners' sugar, 1 cup at a time, and beat until smooth, scraping down sides of bowl as necessary. Beat in vanilla and salt. Frosting can be stored in an airtight container in refrigerator for up to 5 days.
• Cupcakes: Preheat oven to 375 degrees. Line two standard 12-cup muffin tins with baking cups. In a large heatproof bowl, whisk together flour, 2 cups sugar, baking soda, and salt.
• Melt butter in a saucepan over medium heat. Whisk in cocoa powder, then stout. Increase heat to medium-high and bring mixture to a boil, whisking occasionally. Remove from heat; stir into flour mixture just until combined. Stir in eggs and sour cream.
• Divide batter evenly among cups, filling each two-thirds of the way. Bake, rotating once, until cupcakes spring back and a tester inserted in centers comes out clean, 16 to 18 minutes. Transfer tins to wire racks; let cool completely.
• Meanwhile, peel wide strips of lime zest with a vegetable peeler. Thinly slice zest into 1/8-inch-wide strips. Coat strips in remaining 2 tablespoons sugar; cut into 1/2-inch-long pieces.
• Spread cupcakes with 2 cups frosting (reserve remaining for another use). Top each with 4 gold hearts (to form a shamrock) and 1 piece of sugared lime zest (to make a stem). Serve.

CHOCOLATE STOUT CUPCAKES WITH VANILLA BEAN FROSTING

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, eggs, oil and beer with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• In medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until combined. Gradually beat in milk. Cut vanilla bean in half and scrape out seeds. Discard bean; add seeds to frosting. Beat on medium speed until fluffy. Pipe or spread frosting on cupcakes.

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.

CHOCOLATE STOUT CAKE WITH COFFEE IRISH CREAM BUTTERCREAM

Steps:

• Preheat the oven to 350F. Butter the bottoms and sides of 2 - 8" x 2" round cake pans. Line the bottoms with parchment. Create a parchment collar to go around the sides of the pans.
• In a medium bowl, combine the flour, sifted cocoa powder, baking powder and salt. Whisk to combine well.
• In a measuring cup, combine the buttermilk and stout. Whisk to combine.
• Place the softened butter and the brown sugar into the bowl of a stand mixer. Using the paddle attachment, cream the butter and the brown sugar on medium speed until it is very light in color and super fluffy, about 6-8 minutes.
• Add the eggs one at a time, mixing just until combined. Scrape the bottom and sides of bowl with spatula after each addition.
• Add one third of the flour mixture to the bowl and mix on low until just combined. Pour half of the beer mixture into the bowl and mix on low until just combined.
• Remove the bowl from the mixer. Scrape the bowl to make sure the ingredients are incorporated. The mixture might look curdled at this point, but it will come back together.
• Add an additional one third of the flour mixture and mix until just combined. Add the remaining beer mixture and mix just until combined.
• Scrape the sides and bottom of the bowl to make sure the ingredients are incorporated.
• Add the remaining flour mixture and mix until just combined. Remove the bowl from the mixer. Scrape the sides and bottom of the bowl to make sure there are not any pockets of butter or flour remaining.
• Place the bowl back on the stand mixer. With the mixer speed on low add the mayo. Mix for 10 seconds.
• Combine the baking soda and vinegar in a small bowl. Pour the mixture into the cake batter and mix on low for an additional 10 seconds.
• Remove the bowl from the mixer. Portion the batter evenly into the prepared pans.
• Bake the cakes on the center rack of the oven for 40-50 minutes, or until a toothpick inserted in the center comes out with a few crumbs. You will want to start watching for the cakes to be done, when the tops dome and start to crack a bit.
• Remove the baked cakes from the oven. If they have domed at all, use a tea towel to gently press down the domes. Let the cakes cool in the pans for 10 minutes.
• Run a butter knife around the edge of the pans, remove the parchment collar and turn the cakes out onto a wire rack. Cool to room temperature.
• Wrap the cakes tightly with a couple layers of plastic wrap and place in the refrigerator to chill completely before assembling.The cakes will keep tightly wrapped in plastic wrap and placed in a zip top bag in the refrigerator for up to three days. The cake layers can also be frozen, wrapped well in plastic wrap and placed in a zip top bag. I personally don't like to freeze longer than a week, but you can freeze these layers for up to three weeks. Defrost the layers in the refrigerator before using.
• Place the chopped chocolate and butter into a medium size bowl. Set aside.
• Heat the heavy cream, salt and corn syrup in a small sauce pan over medium-low heat on the stove until the mixture begins to simmer.
• Pour the hot cream over the chocolate. Let the mixture sit for a minute to allow the chocolate to melt. Gently whisk the chocolate and cream until smooth.
• Add the Irish whiskey and whisk to combine.
• Place the ganache into the refrigerator until it is a thicker, spreadable consistency, like peanut butter, about 30 minutes or so.
• Add the salt, espresso and Irish cream to the prepared buttercream. Mix on low until incorporated completely and the buttercream is silky and smooth
• Work with chilled cake layers. Using a long serrated knife torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake.
• Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
• Spread a thin, even layer of the ganache on the cake layer with an offset spatula.
• Spread about one cup of the buttercream on top of the ganache using an offset spatula to evenly distribute the buttercream. You're looking for the buttercream to be about 1/4 inch thick.
• Place another cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat the previous two steps, applying the ganache and buttercream.
• Place the third layer cake layer, top up, and press down gently so that the layer is adhered to the buttercream.
• Add the final ganache layer. Add the final buttercream layer. Place the final cake layer (the bottom of one of the cakes) bottom side up on the buttercream, pressing gently to adhere.
• Frost the cake with the remaining coffee Irish cream buttercream. Chill in the refrigerator for 30 minutes.
• Microwave the remaining ganache in 3-5 second intervals, stirring after every interval until the ganache is loose and pourable but not hot.
• Add the drips around the perimeter of the cake. Fill in the top of the cake with the ganache and smooth.
• Slice into pieces and serve.The completed cake will keep in the refrigerator for up to three days. Bring to room temperature before serving.

CHOCOLATE STOUT CUPCAKES WITH IRISH CREAM BUTTERCREAM

Steps:

• First, make the cupcakes. Preheat oven to 350 degrees Fahrenheit. Line a one-dozen cupcake pan with cupcake liners (or spray with nonstick cooking spray.)
• In a medium bowl, combine sugar, beer, melted butter, eggs, sour cream and vanilla bean paste. Set aside.
• In another medium bowl, whisk together flour, cocoa powder, baking soda and salt. Add dry ingredients to butter mixture, stir to combine.
• Using a ¼ cup measure or cupcake scoop, spoon batter into prepared cupcake pan. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Place on wire rack to cool.
• While cupcakes are cooling, make the frosting. In a stand mixer fitted with the paddle attachment, combine butter, powdered sugar, Irish cream (or milk and mint extract) and vanilla bean paste. Mix on high speed for 2-3 minutes, or until ingredients are combined and buttercream is nice and fluffy.
• Remove cupcakes from cupcake pan. Finish cooling if they're not completely cool already. Using a piping bag (or large resealable bag) fitted with a large star frosting tip, frost cupcakes starting in a circle on the outer edge and working your way in.
• Store in the refrigerator for up to three days if not serving immediately.

CHOCOLATE STOUT CUPCAKES WITH IRISH CREAM BUTTERCREAM

Steps:

• Heat oven to 350ºF (325ºF for dark or non-stick pan). 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.