What is your favourite cupcake recipe? Why not try Guinness cupcakes with a whiskey ganache in the centre with Baileys frosting?
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup L.A. Burdick’s dark hot chocolate drink mix or drinking chocolate
2 cups plain flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Vanilla Ganache Filling
2 tablespoons butter at room temperature
2 teaspoons vanilla extract or use vanilla pods
2/3 cup double cream
1/3 cup sugar
1/3 cup cornstarch
1/2 shot Irish whiskey
3 to 4 cups icing sugar
1/2 cup (1 stick) unsalted butter at room temperatue
Baileys to taste (about 1 or 2 shots)
Make the cupcake batter
Heat up the butter and Guinness over medium heat. Add in chocolate powder and mix until thoroughly melted, and take off heat. Preheat oven to 180 degrees. Line cupcake tins with cupcake liners.
Mix the dry ingredients (flour, sugar, baking soda, and salt) in a bowl. Mix the wet ingredients (eggs, sour cream, and stout mixture) in another bowl and beat until blended.
Add the dry ingredients and fold into the mixture until completely combined. Do this with a large rubber spatula and make sure that all the dry powder has mixed completely.
Fill each cupcake liner about 2/3 full, and bake for about 17 minutes, until a toothpick comes out clean when poked into the middle of a cupcake. Rotate tray half way through to ensure even heating.
Make the ganache
On medium heat mix the butter, vanilla, and cream in a sauce pan until the butter is completely melted. Keep stirring and do not let the milk burn. In a small bowl, mix the whiskey and cornstarch until the cornstarch is completely dissolved and the mixture is a thick and smooth liquid.
Pour the mixture into the sauce pan, constantly stirring and flattening out lumps. Pour the sugar into the mixture and stir until everything is combined and thick, and pour into a bowl to cool. Note: to make the ganache less alcoholic tasting, use less whiskey or add more sugar.
Make the frosting
Have the butter at room temperature and whip until fluffy, then add icing sugar and keep whipping until thick. (You can also try another way of making the frosting by heating up cold butter in the microwave until basically melted and adding in granulated sugar. The sugar remains granular so the icing is kind of crunchy.) Then add in one or two shots of Baileys and continue to mix.
Fill and frost the cupcakes
Take an empty water bottle, removed the cap, and used the opening to make holes in the cupcakes. Slowly push down as you twist the bottle back and forth, and when it has gone into the cupcake past where the lid usually stops, pull it out.
There will be a small plug of cupcake in the bottle, and a quick squeeze will cause it to fly out into willing and hungry mouths. To fill them with the ganache, spoon all the ganache into a plastic bag and seal it. Cut off the tip of a corner of the bag and use the bag to squeeze small amounts of filling into the holes in the cupcakes.
Put the frosting into another bag and use it similarly to put frosting on top of the cupcake. Then use a knife or spoon to spread the frosting around to cover the top of the cupcake. Makes 4 batches of 6 cupcakes plus two more. The frosting and ganache may run out early, so you will end up with some cupcakes with frosting and ganache, some cupcakes with only frosting, and some plain cupcakes.
If you don’t want to make cupcakes then buy them at the best cupcake shops in London!