Hey everyone! It’s been a while since I’ve posted anything because I’ve been so busy with school! Studying is hard. ;)
I made these cupcakes recently and it seemed to be a big hit! So here is the recipe for those who want it (in the “Read More” section after all the pictures)
I had extra cupcakes (and no ganache! :( ), so I scooped out the center and filled the cupcake with Homemade Cranberry Sorbet (recipe later) and Haagen Dazs Peach Crumble Ice Cream, topped with fresh berries!
See the inside! Ganache filling. Next time I make this, it will be oozing out deliciousness….
Now for pictures of everyone taste-testing the cupcakes!!! There is PLENTY to share ;)
Happy eatings!! :)
Guiness and Bailey’s Ganache-Filled Cupcakes (adapted from Une-deux senses)
For the cupcakes
- 1 cup Guinness (the recipe calls for Stout, but I used Draught)
- 2 sticks unsalted butter
- 3/4 cups unsweetened cocoa
- 2 cups sugar (I think I will use 1 3/4 cups sugar next time, the cupcakes were rather sweet to me)
- 1 1/2 tsp baking soda
- 3/4 tsp sea salt
- 2 large eggs
- 2/3 cup sour cream
- 1/3 cup coconut cream (optional—This is the magic ingredient that makes the cupcake soft and smooth without being wet)
For the Bailey’s Ganache Filling
- 8 oz bittersweet chocolate finely chopped (I used Ghirardelli’s Bittersweet Chocolate)
- 2/3 cup heavy cream
- 2 tbsp unsalted butter (softened to room temperature)
- 2-6 tsp Bailey’s Irish Creme (use your own discretion here—I really wanted the Irish creme taste to come out so I used more)
- 1 1/4 cup whipping cream
- 3 tbsp maple syrup
- 2 tbsp powdered sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Some ground nutmeg, or cocoa powder, or ground cinnamon to top off/decorate any cupcakes
- Preheat oven to 350 degrees F. Line a cupcake pan with cupcake cups (makes about 28 regular sized cupcakes)
- Combine Guinness and butter in a saucepan over medium heat until just boiling. Turn down heat to medium-low, add cocoa and whisk until almost all clumps disappear/smooth. Remove from heat and let cool.
- In a mixing bowl, add: flour, sugar, baking soda, salt. Set aside.
- In another bowl, beat eggs, sour cream, and coconut cream. Then add the Guinness/cocoa mixture and whisk until smooth.
- Now add in the dry ingredients (step 3) to the egg mixture and beat until all large flour clumps disappear.
- Pour into cupcake mold (fill cups 3/4 full) and put into oven for about 15 minutes. Keep watch on the cupcakes and take them out as soon as you can stick a toothpick in and it comes out clean. The earlier you catch this time in making, the more soft your cupcakes will be.
- Start making the ganache!—Heat cream in a saucepan until simmering.
- Pour the hot cream over the chopped chocolate. Stir until chocolate is completely melted and mixture is smooth.
- Add in butter and Bailey’s, mix until smooth and combined.
- Let ganache sit and cool. You may or may not need to put the mixture in the refrigerator for about 5 minutes to speed up cooling (if you are in a hurry)NOTE: Do not leave ganache in the refrigerator for very long, otherwise your cupcake will not ooze delicious ganache into your mouth. I had let it set in for 10 minutes with constant stirring and the ganache set thicker than I had wanted. It does not melt after being put into the refrigerator, so be careful here!) Unless you want a less oozy ganache..
- After cupcakes are taken out of the oven and let cooled to the touch, scoop out the top of the cupcake (make sure the scoop is centered) using a round tsp or 1/2 tbsp (mine are shaped like melon ballers—this will be a little more tricky if you have cylindrical shaped tsp/tbsp). Do NOT scoop all the way to the bottom of the cupcake.
- Pipe in ganache filling.
- To make the whipped cream—in a bowl, whip the cream, ground cinnamon, and ground nutmeg until soft peaks form.
- Then add in maple syrup and powdered sugar slowly while whisking still. Whisk until medium-firm. Do NOT over-whisk! You do not want the cream to be firm, but you want it to not melt or deflate when you pipe it on top of the cupcake.
- Pipe over the cupcakes, covering/masking the ganache filling. Sprinkle with cinnamon, or nutmeg, or cocoa. If you have enough ganache left (I didn’t :(, probably because I made my scoops too big because I wanted lots of ganache filling ;) ) you can drizzle the ganache over the whipped topping.