Ingredients
Serving: 24 cupcakes
Lots of Time
Batter
1 cup stout*, 16 tbsp. unsalted butter, ¾ cup unsweetened cocoa powder, 2 cups all-purpose flour, 2 cups sugar, 1½ tsp. baking soda, ¾ tsp. salt ,2 large eggs, 2/3 cup sour cream
*We used Guinness, although it would be fun to try a Chocolate Stout such as Young's Double Chocolate Stout
8 oz. bittersweet chocolate, finely chopped, 2/3 cup heavy cream, 2 tbsp. butter, at room temperature, 2 tsp. Baileys Irish cream
Bailey's Buttercream Frosting
8 tbsp. unsalted butter at room temperature, 3-4 cups confectioners’ sugar, sifted, 7 tbsp. Bailey's Irish cream, 1 Palm full of Course Sea Salt for Sprinkles
Supplies
2 Cupcake Pans, 24 Cupcake Liners, Medium to Small Sauce Pan (2/3 cup-2 cups),2 Big Bowls (1 Metal or Glass), Spatula and/or Electric Mixer with Paddle Attachment, Piping Bag and Tips or Plastic Bag with the Corner Cut, Measuring Cups and Spoons (Liquid and Dry)
Method
Begin with preheating the oven to 350° F. Line two cupcake pans with liners. Combine the stout and butter in a medium saucepan over medium heat. Add cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.
Combine the flour, sugar, baking soda and salt. In a large bowl, beat together the eggs and sour cream to blend. I prefer to do this by hand as to not over mix the batter.
Add the stout-butter mixture and beat just to combine. Slowly add the dry ingredients mixing just until incorporated.
Divide the batter evenly between the cupcake liners, filling them about 2/3 full.
Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan on low, stirring constantly until simmering.
When heating the cream be careful not to scald or curdle it. When in doubt taste or smell it, if smells sour or looks off, dump it and make more. Its not worth ruining the chocolate over.
Once it simmers, then pour it over the chocolate.
Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a pot full of water or give it a very short burst in the microwave (15-20 seconds). Add the butter and Baileys and stir until combined.
Set aside to let the ganache cool until it is thick enough to be piped. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.)
Meanwhile, cut out a cone shaped portion from the center of the cupcake with a paring knife. Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes. Cut off the point of the cone and replace the cut out portion.
To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Baileys until smooth.
Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired. Sprinkle the Sea Salt on top.
This recipe was inspired by a recipe from the wonderful food website Annie's Eats.
