So, you may or may not have noticed that I already have a recipe for Guinness, Jameson & Baileys cupcakes on the blog. This year I decided to change it up a bit and make a new, modified version of this crowd favorite. I would say it was definitely a success!
I kept the cake the same – it’s a moist chocolate stout cake that bakes up nicely, so I didn’t feel like it needed any changes. The original filling is a dense, rich, chocolate-whiskey ganache. Although it’s wonderful, I wanted something a little less heavy, so I lightened it up with a whipped version of chocolate-whiskey ganache. The original frosting was a super sweet Baileys buttercream. It was wonderful, but I wanted to try to make a Baileys version of my favorite Swiss Meringue buttercream. It turned out perfectly and I was extremely happy with the results! Although this version probably has the same amount of calories, it is a lot lighter and less rich than it’s original counterpart.
In my original recipe, I topped each cupcake with milk chocolate shavings. I wanted to change it up a bit this year so I used candy melts and a piping bag (with tip #3) to make small shamrocks. They are cute and actually taste good.
Guinness, Jameson and Baileys Cupcakes (makes 24-30)
For the cupcakes:
1 cup Guinness
2 sticks (1 cup) unsalted butter
3/4 cup unsweetened cocoa powder (I used Hershey’s Special Dark)
2 cups all purpose flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2/3 cup sour cream
Preheat oven to 350F. Line muffin wells with cupcake papers. In a medium saucepan, bring Guinness and butter to a simmer over medium heat. Whisk in cocoa powder until smooth and let cool slightly.
In a medium bowl, whisk together flour, sugar, baking soda and salt. Using electric mixer, beat eggs and sour cream in a separate large bowl until smooth and combined. Add cooled chocolate and Guinness mixture to the sour cream and eggs and beat until just combined. Slowly add dry ingredients and beat briefly on a slow speed, scraping down sides as needed. Fill each cupcake paper between 2/3 and 3/4 full. Bake until a toothpick comes out clean, about 17-18 minutes. Remove cupcakes from pan and let cool completely before filling.
For the whipped ganache:
4 ounces semi-sweet chocolate, broken into pieces
2/3 cup heavy cream
2-3 Tbs Jameson whiskey
Place chocolate in a medium heat-resistant bowl. In a small saucepan, heat heavy cream until bubbling. Carefully pour it over chocolate and let sit untouched for 20 seconds. After that, stir until smooth and combined. Add whiskey. Let cool in the fridge for 20-30 minutes, or until thick but still pourable. Using an electric mixer, beat until light and fluffy. Place ganache into a large piping fit with a large, round tip. Cone out each cupcake (with the bottom of a piping tip or a small paring knife) and fill each cupcake with ganache.
For the frosting:
4 egg white, room temperature
1 1/4 cups sugar
3 sticks of butter, softened
6 Tablespoons of Baileys
Whisk together egg whites and sugar in the bowl of a stand mixer. Set bowl over a small pot of simmering water and whisk constantly until the sugar dissolves. You know it’s ready with the you cannot feel the sugar when you rub a small amount of mixture between your fingers.
Transfer the bowl to the stand mixer and use the whisk attachment to beat the egg whites into stiff peaks, about 10 minutes. The bowl should be cool to the touch before you move on.
Switch over to the paddle attachment and set the mixer to medium speed. Add the butter 2 Tbs at a time, letting it incorporate before adding another piece. Turn the mixer up to medium-high speed and beat until the frosting comes together. This will take a while, so don’t worry if it looks soupy or curdled at any point. I find that it helps (if it’s not cooperating) to briefly chill in the fridge for 15 minutes and then remixing. Beat in Baileys until smooth and creamy.
Pipe cupcakes as desired. Enjoy!!